Friday, March 26, 2010

Yolanda's Chicken Enchiladas

This recipe is sooo good!
My best friend Yolanda (since we were 14) gave me this recipe.

Chicken enchiladas: 
  • 2 lb. chicken
  • 2 T. Knorr powdered chicken flavor bouillon (green and yellow plastic jar -- pictured below)
  • 3-4 c. mozzarella cheese
  • 16 corn or flour tortillas
  • 1 sliced onion
►Add bouillon to a pot of water and boil chicken until tender.  It usually takes me over an hour to get it like I want it.
►Start on enchilada sauce and have rice ready to start as soon as the chicken is done.
►Remove chicken from pot, saving the liquid for the rice.   
►A good time to start the rice now.  Shred or cut chicken into strips.
Yolanda told me to get El Milagro corn tortillas, but I was unable to find them. 
If you use corn tortillas, you can place them in heated olive oil, a few seconds both sides, and shake off a little before placing in baking dish.  We tried some that I'd bought, but only Rebekah liked them.  So except for her, we used flour tortillas.
►Fill tortillas with chicken, sliced onions, and mozzarella cheese.  I poured a tsp. of liquid over the cheese in each tortilla.
Cover with saran wrap if not ready to bake yet.  Bake at 350° 12 - 15 minutes until cheese is melted.

Enchilada sauce:
  • 1 small onion, finely diced
  • 2 T. olive oil
  • 6 medium tomatoes
  • 1 jalapeño pepper, sliced in half and seeded (wear gloves!)
  • 1 garlic clove, peeled
  • 2 T. Knorr chicken flavor bouillon
  • ¼ tsp. powdered cumin
  • 1 tsp. garlic powder (not garlic salt -- the bouillon is salty)
►In large pan, fry onions in 2 T. olive oil. 
►In a pot of water, boil whole tomatoes, sliced and seeded jalapeño, and whole garlic clove for about 5 - 7 minutes until skin starts to peel from tomato. You don't want the tomato to split or all the juice will go out into the water.
►Remove from water and run all three thru food processor (with skin and all) until it is liquid.  Pour slowly into pan with onions, checking for unchopped pieces of garlic.
►Add bouillon, cumin, garlic powder; cook on low for 10 - 15 minutes until thickened.
  • 2 T. olive oil
  • 1 c. Mahatma Jasmine rice
  • 1½ - 2 c. broth from the chicken (taste first; if too salty, add a little water)
  • 1 T. parsley flakes
  • 1 tsp. garlic powder (not salt)
  • ¼ tsp. powdered cumin
  • 1 envelope of Goya brand Sazón (seasoning) that says "con culantro y achiote" (coriander and annatto)
►Heat olive oil on medium heat, and fry dry rice for 2 - 3 minutes.  Add in broth and spices.  Cook as directed on package.
Jasmine rice is a type of rice.  You can use another kind if you like.
Serve with enchilada sauce poured over enchiladas.
Other suggestions: sour cream, sliced avocado, additional tomatoes.
This took awhile for me to make, since I'd never made it before.  But I think I can multi-task a little better next time.  And there will be a next time!  YUMMY!!!


Judy said...

Just checking out this blog from your "Sahm I Am" one! I'm wondering if the rice goes in the enchiladas, or is served beside them?

Marty said...

I serve it beside, but some put it in the enchilada after they get it on their plate. Either/or. =)

Judy said...

Thanks! I'm wanting to try these this week. All your recipes look so delicious!

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