CHICKEN ENCHILADA RECIPE
SOURCE (GOOGLE.COM)An enchiladais a corn tortilla rolled around a filling and covered with a chili pepper sauce. Enchiladas can be filled with a variety of ingredients, including meat, cheese, beans, potatoes, vegetables or combinations.
The Real Academia Española defines the word enchilada, as used in Mexico, as a rolled maize tortilla stuffed with meat and covered with a tomato and chili sauce.[1][2] Enchilada is the past participle of Spanish enchilar, "to add chili pepper to", literally to "season (or decorate) with chili".[3]
The idiomatic English phrase "the whole enchilada" means "the whole thing"Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back at least to Mayan times.[5] The people living in the lake region of the Valley of Mexico traditionally ate corn tortillas folded or rolled around small fish. Writing at the time of the Spanish conquistadors, Bernal Díaz del Castillo documented a feast enjoyed by Europeans hosted by Hernán Cortés in Coyoacán, which included foods served in corn tortillas. (Note that the native Nahuatl name for the flat corn bread used was tlaxcalli; the Spanish give it the name tortilla.)[6][7][8][9] The Nahuatl word for enchilada is chīllapītzalli [t͡ʃiːlːapiːˈt͡salːi] which is formed of the Nahuatl word for "chili", chīlli [ˈt͡ʃiːlːi] and the Nahuatl word for "flute", tlapītzalli [t͡ɬapiːˈt͡salːi].[10] In the 19th century, as Mexican cuisine was being memorialized, enchiladas were mentioned in the first Mexican cookbook, El cocinero mexicano ("The Mexican Chef"), published in 1831,[5] and in Mariano Galvan Rivera's Diccionario de Cocina, published in 1845.[6][11] An early mention, in English, is a 1914 recipe found in California Mexican-Spanish Cookbook, by Bertha Haffner Ginger.[12]
In their original form as Mexican street food, enchiladas were simply corn tortillas dipped in chili sauce and eaten without fillings.[13][14] There are now many varieties, which are distinguished primarily by their sauces, fillings and, in one instance, by their form. Various adjectives may be used to describe the recipe content or origin, e.g. enchilada tapatia would be a recipe from Jalisco.[15]
Varieties include:
- Enchiladas con chile rojo (with red chile) is a traditional red enchilada sauce, composed of dried red chili peppers soaked and ground into a sauce with other seasonings, Chile Colorado sauce adds a tomato base.[16]
- Enchiladas con mole, instead of chili sauce, are served with mole,[17] and are also known as enmoladas.[18]
- Enchiladas placera are Michoacán plaza-style, made with vegetables and poultry.[19]
- Enchiladas poblanas are soft corn tortillas filled with chicken and poblano peppers, topped with oaxaca cheese.[20]
- Enchiladas potosinas originate from San Luis Potosi, Mexico and are made with cheese-filled, chili-spiced masa.[21]
- Enchiladas San Miguel are San Miguel de Allende-style enchiladas flavored with guajillo chilies by searing the flavor into the tortillas in a frying pan.
- Enchiladas suizas (Swiss-style) are topped with a white, milk or cream-based sauce, such as béchamel. This appellation is derived from Swiss immigrants to Mexico who established dairies to produce cream and cheese.[22]
- Enfrijoladas are topped with refried beans rather than chili sauce; their name comes from frijol, meaning "bean".
- Entomatadas are made with tomato sauce instead of chile sauce
- Enchiladas montadas, stacked enchiladas, are a New Mexico
variation in which corn tortillas are fried flat until softened but not
tough, then stacked with red or green sauce, chopped onion and shredded
cheese between the layers and on top of the stack. Ground beef or
chicken can be added to the filling, but meat is not traditional. The
stack is often topped (montada) with a fried egg. Shredded lettuce and sliced black olives may be added as a garnish.he tomatillos in my garden are all ripening at once. Have you ever cooked with tomatillos? They look like little lanterns, with their green papery husks.
Sometimes people mistake them for green tomatoes (doesn’t help that
their Spanish name is “tomate verde”); they are related to tomatoes
(same family, different genus), but the taste is quite different.
They are used to make the distinctive Mexican salsa verde or green salsa. In this chicken enchiladas recipe, the sauce is made with boiled tomatillos (you could also roast them), serrano chile peppers, and sour cream.
The filling is made with shredded meat from chicken thighs; the deeper flavor of the dark meat holds up much better to the chile and tomatillo sauce than chicken breasts.
I made these for dinner tonight and even the kid, my young nephew, went for seconds. Not a smidgen of sauce was left on any of our plates.
CHICKEN ENCHILADA RECIPE
CHICKEN ENCHILADA RECIPE
CHICKEN ENCHILADA RECIPE
CHICKEN ENCHILADA RECIPE
CHICKEN ENCHILADA RECIPE
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