Chicken Enchiladas TNT
Ingredients:
- 1 whole chicken (makes 15 – 18 enchiladas)
- 1/2 cup yellow onion, finely chopped
- 2 Serrano peppers
- 4oz cheddar cheese, grated
- 4oz pepper jack cheese, grated
- 1/2 16oz jar hot salsa – Mrs Renfro’s Habanero Sauce kicks ass!
- 1/2 of a 16oz tub sour cream
- 2 cans enchilada sauce
- White Corn tortillas
- vegetable oil
Preparation
Rinse your chicken in cold water and place them in a pot and cover with water. Add salt/pepper and bring to a boil. Reduce heat to a low simmer, cover for 3/4 hour or so.
When done, turn off the stove and let rest in the pot. About 20 minutes.
Remove and place on a plate to cool. Strain and reserve juice to freeze for future stew, soups etc.
When the chicken is cool enough to touch, de-bone the chicken.
Discard the skin, bones, gristle, and any other parts you don’t want to eat!
Place your chicken on a clean cutting board and cut the chicken into approximately 1 inch chunks.
Chop onion into small chunks and dice Serrano peppers. Combine cheeses.
In a large bowl combine chicken, onions, Serrano, 1/2 jar of the salsa, sour cream and 1/2 of the cheese.
At this point you can start assembling your chicken enchiladas.
Heat the vegetable oil on medium high heat in a pan big enough to fit the tortillas in.
Assembly Time
This is easier with 2 people:
When the oil is hot, take a tortilla with tongs and hold them in the oil until they bubble. The tortillas should bubble right away. If they don’t, your oil is not hot enough.
The goal is to make the tortillas soft so they are easy to roll.
Transfer the coated tortillas to a plate or tray and repeat.
Now the other person can add a large spoonful of chicken mixture on top of the coated tortilla. Roll it up and place it in an oven-proof dish.
After you have placed your chicken enchiladas in the dish, use a ladle to spoon the enchilada sauce over the top of all the enchiladas. Spoon plenty of sauce to completely cover the enchiladas and the bottom of the dish.
Then sprinkle finely chopped yellow onions on top or not.
Preheat your oven to 400 degrees and place the chicken enchiladas in the oven. You don’t need to cover them for about twenty minutes, remove, sprinkle desired amount of cheese on them and return to the oven until cheese is bubbly.
Take the chicken enchiladas out of the oven and serve with chips and remainder of salsa and sour cream.
Refried beans ain’t bad on the side…Ya Herd!!!
