Category - Specialty
Chicken Enchiladas
SKU: 165
16 (7 oz.) Servings

Authentic Mexican enchiladas filled with savory chicken and other spices. Top with extra cheese, enchilada sauce or guacamole.

Recommended Cooking Method:
Bake at 350 for 30 minutes.

Recipes

2 tablespoons olive oil or bacon drippings
2 teaspoons whole cumin seeds
1 large onion, finely chopped
1 to 2 large cloves garlic, minced
4 cups soft-cooked beans, such as pinto or kidney
Approximately 1 cup bean cooking liquid, vegetable stock, or water
Dash cayenne pepper
1 to 2 teaspoons cider vinegar, optional
3/4 teaspoon salt, or to taste

Preparation

In a large skillet, heat the oil. Add and sizzle the cumin seeds for 10 seconds while stirring. Add the onion and garlic and saute until the onions are soft and lightly browned, about 3 to 4 minutes. Reduce the heat to medium, add about one third of the cooked beans and 1/3 cup of the liquid, mashing the beans with the back of a spoon or if beans are already pureed, stir them into the liquid to create a coarse mash.

While the mixture is simmering and the liquid is being absorbed into the bean puree, continue adding beans and liquid in two more batches. Add cayenne, vinegar, and salt to taste.

Serve immediately.

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1 tablespoon solid vegetable shortening
1 1/2 cups long grain rice
1/4 large onion, finely chopped
2 or 3 cloves garlic, finely chopped
2 whole tomatoes from a 15-ounce can
1/4 cup liquid from canned tomatoes
40-ounce can chicken broth (30 ounces used total)

Preparation

Open can of tomatoes and chicken broth and set aside. These ingredients have to be added quickly, so have them ready.

Heat lard or shortening in a saucepan on medium-high.

Add rice, stirring constantly. When rice is brown, immediately add the onion and garlic and stir so it is evenly mixed. Quickly add the 2 tomatoes (squish them with your hand). Add 1/4 cup of liquid from the can of tomatoes and 3/4 of the entire amount of chicken broth.

Bring to a full boil, cover and reduce heat to medium-low. Let simmer until rice is tender and most of broth has evaporated, about 20 to 30 minutes (the remaining broth can be added if rice is still a little hard).  Remove rice from heat and leave covered until ready to serve.

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