I doctored up some green enchilada sauce to give it a fresher bolder flavour. I use my Instantpot to infuse the chicken with Mexican seasonings or use a store-roasted whole chicken. I changed the method at the end so my dish stays crisp and appealing.
Ingredients
5 lb chicken thighs, boned, skin removed
1 medium onion, quartered
1 lime, quartered
2 tsp cumin
oregano
salt and pepper
beer
water
1 lb fresh tomatillos, peeled
1/2 onion, white
3-4 cloves garlic
28 oz green verde enchilada sauce
jalapenos, (optional)
1- 16 oz can pinto beans, drained
12-16 corn tortillas
2-3 cups cheese, shredded- Monterey Jack cheese
cilantro
onions
cabbage, finely chopped
Instructions
Please read Susie's Tips and Tricks
1. Prepare your chicken in the pressure cooker. (See tricks and tips below.) This results in approximately 4-5 cups of chicken.
Add drained pinto beans to the chicken. Keep warm; use your Instantpot on the warm setting if desired.
2. In a blender add fresh tomatillos, onions, and garlic. Blend well and add enchilada sauce. If you want a spicier sauce add some jalapenos.
3. Prepare your tortillas:
Place a few tablespoons of sauce on a large plate. Position the tortillas to get moist on both sides. Place in a hot skillet (medium-high) and fry until the tortillas get leathery. This takes approximately 1 minute. The top side will be soft and wrinkly. Now flip it over and get that side slightly leathery too. Remove and place on a clean counter or wooden board.
Using a large spoon (I do about 4 tbsp) add warm chicken/bean mixture in the middle. Add a good pinch of cheese (approximately 2 tbsp). Add 2-3 teaspoons of enchilada sauce. Roll snugly and place seam down in a lightly greased 9X13 pan. Notice I didn't put any sauce in the bottom!
4. You may cover and refrigerate for enjoying later or proceed by warming uncovered at 350F until heated through; approximately 20 minutes.
5. Meanwhile, heat the sauce as desired, until piping hot. Gently pour on top of the rolled heated enchiladas. Sprinkle with cheese and place under boiler until melted.
You may serve with any remaining sauce and garnish with fresh cilantro, onions, radish, cojita cheese, etc.
Susie's Tips and Tricks
In an electric pressure cooker place lightly salt and peppered chicken, on medium heat, let brown a bit. Now add onion, lime, cumin, oregano, 1 - 2 cups water, and beer. Lock the lid in place and set pressure cooker on high for 8 minutes. Let the pressure fall naturally. This could take anywhere from 15-22 minutes. Remove the chicken and de-bone. Use a knife to chop into 1" pieces.
Omit the pinto beans if desired; do more chicken!
Set aside those you won't consume at that meal. If you are only going to serve half of the enchiladas, don't sauce them up. Leave them plain and use the next day. This prevents you from having soggy enchiladas.
Typically this makes 16 enchiladas. I am able to get 12 enchiladas lengthwise then I add 4 more at the end.
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