Bonnies Chicken Enchiladas A La Crema Recipes

Steps:

• For the enchiladas: Add the cumin seeds to a large, dry saute pan. Heat over medium-low and toast, stirring occasionally, until fragrant, 5 minutes. Transfer to a spice grinder and process until finely ground.
• Season the chicken thighs liberally with kosher salt. Add the olive oil to a large, high-sided saute pan and heat over medium-high heat. Add the chicken thighs and brown on both sides, 5 to 7 minutes. Remove the chicken from the pan, slice into strips and set aside.
• Add the onion and a splash of beer to deglaze and release the chicken bits from the bottom of the pan. Stir to combine and cook until translucent, 2 to 3 minutes. Add the jalapeno and continue to cook until the onions and jalapeno are soft, another 2 minutes. Add the minced garlic, cilantro stems, sliced chicken, the remaining beer, toasted ground cumin and chipotle powder. Slice the lime in half and squeeze the juice into the pan, then drop the squeezed lime halves directly into the pan. Stir to combine and adjust seasoning with kosher salt. Cook for 3 to 4 minutes, then add the chicken stock. Continue to cook until the chicken starts to pull apart and most of the liquid has cooked away but the pan still has some moisture, 10 to 15 minutes. Remove the lime halves and discard.
• For the salsa verde: Preheat a cast-iron griddle over medium-high heat. Place the tomatillos and jalapeno onto the pan and roast, turning occasionally on all sides, until soft and charred, 10 minutes. Remove from the pan. Slice the jalapeno in half and remove half the seeds (or leave the seeds in if you prefer a more spicy salsa verde). Add the garlic, cilantro, roasted tomatillos and jalapeno, lime zest, lime juice, olive oil and kosher salt to taste to a blender and puree until smooth.
• For the guacamole: Combine the avocado, tomato, jalapeno, onion, cilantro, lime zest and lime juice in a bowl and mash together but leave some texture. The guacamole should be chunky.
• For the crema: Mix the crema, lime zest and lime juice together in a bowl.
• To assemble, preheat the oven to broil. Scoop 1/4 cup salsa verde into the bottom of 4 small baking dishes and use a spatula to evenly distribute. Warm the corn tortillas on the cast iron griddle over medium heat until slightly toasty and pliable. Scoop about 1/4 cup of chicken filling into each tortilla and roll. Place into the baking dish, seam-side down, and repeat with the remaining tortillas and filling, using 2 tortillas per serving dish. Top each with another 1/4 cup sauce, 1/2 cup Monterey jack and the crumbled cotija. Transfer to the oven and broil until the cheese is bubbly and melted, about 5 minutes. Serve with the guacamole and crema.

Steps:

• For the filling: Preheat the oven to 400 degrees F.
• Heat 2 tablespoons olive oil in a large, high-sided saute pan. Drizzle the chicken with olive oil and sprinkle with salt and pepper. Add the chicken to the pan and sear on both sides until golden brown, 5 to 7 minutes. Transfer the chicken to a sheet tray and place into the oven. Bake until a thermometer inserted into the center of a chicken thigh registers 165 degrees F, about 10 minutes. Rest the chicken for 10 minutes. Shred the chicken with two forks and set aside.
• For the chile sauce: In a medium saucepan, heat the chiles over medium heat, turning, until toasted and fragrant, 2 minutes. Remove from the pan and discard the stems and the seeds. Set aside the pan for later. Add the toasted chiles, onion, garlic, canned tomatoes, vinegar, cumin, oregano, salt, sugar and 1 cup water to a blender. Puree until smooth, then pour through a fine-mesh strainer.
• Add 2 tablespoons olive oil to the saucepan and heat over medium heat. Add the strained chile sauce and cook, stirring occasionally, until the flavors have melded and the sauce has slightly reduced, 20 minutes.
• Meanwhile, finish the filling: Heat the remaining 1 tablespoon olive oil in a large skillet. Add the onions and peppers and cook, stirring occasionally, until the vegetables are soft, 5 minutes. Add the shredded chicken and 1/2 cup of the chile sauce and stir to combine. Set aside.
• To assemble: In a medium skillet, heat 1/4 inch olive oil over medium heat until shimmering. Using tongs, dip a tortilla in the hot oil and cook over medium heat, turning once, until pliable, about 10 seconds. Transfer the tortilla to a large plate. Repeat with the remaining tortillas. Spread a thin layer of chile sauce in the bottom of a shallow baking dish. Dip each fried tortilla into the chile sauce, flipping to cover both sides. Repeat with the remaining fried tortillas.
• Fill each dipped tortilla with 1/3 cup of the chicken mixture and roll it up. Place the roll into the baking dish, seam-side down. Repeat with the remaining tortillas and chicken mixture. Pour the remaining sauce all over the enchiladas and top with the cheese. Transfer to the oven and bake until the sauce bubbles and the cheese melts, 10 minutes. Garnish with cilantro leaves and scallion greens. Serve with Oregano Guacamole and Crema.
• Place the avocado, scallions, oregano, lime juice and some salt and pepper in a bowl and mash together with a fork or potato masher to desired consistency.
• Whisk together the sour cream, avocado, salt and lime zest in a small bowl until well combined.

Steps:

• Roast the tomatoes and chiles on a baking sheet 4 inches below the broiler until they're darkly roasted with blackened and blistered spots, 5-6 minutes per side. (If using canned tomatoes, drain the tomatoes and set aside. Toast the chiles in a small dry skillet over medium heat, turning regularly, until they're soft and splotchy-black, about 5 minutes.)
• Dice the onion, reserving a few rings for garnish. Heat the oil in a large, heavy-bottomed pot over medium heat; cook the diced onions, stirring regularly, until golden, about 7 minutes. Meanwhile, remove the tomatoes and chiles from the oven and cool.
• Working over your baking sheet, pull off and discard the blackened tomato skins and, for round tomatoes, cut out the hard "cores" where the stems were attached. Transfer tomatoes and chiles to a food processor or blender, along with all the juices on the baking sheet. Blend to a smooth purée.
• Add the puréed tomatoes and chiles to the onions and cook, stirring, until they darken in color and thicken to the consistency of tomato paste, 7-8 minutes. Stir in the broth, partially cover, and simmer 15 minutes. Whisk in the sour cream and season with 1 teaspoon of salt.
• Lay the tortillas out on a baking sheet (2 sheets if you have them, for more even heating), and lightly brush both sides of the tortillas with lard or oil. Bake at 350 degrees F just long enough to warm through and soften, about 3 minutes. Stack the tortillas and cover with a towel to keep them warm and pliable.
• Spread about ¼ cup of the sauce over the bottom of four to six 9-inch individual oven-proof serving dishes, or smear about 1 cup of the sauce over the bottom of a 13x9-inch baking dish. Working quickly while the tortillas are still pliable, roll a portion of the chicken into each tortilla, then line them up in the dishes, seam-side down. Cover with the remaining sauce, then sprinkle with the cheese. Bake until the enchiladas are hot and the cheese has browned slightly, about 15 minutes.
• Garnish the enchiladas with reserved onion rings and cilantro sprigs before serving.

Steps:

• Brown chicken in olive oil in a Dutch oven over high heat until nice and dark on both sides and fat has rendered, 6 to 8 minutes per side. Remove chicken to a bowl.
• Reduce heat to medium and add onion, mushrooms, and salt to the pot. Cook, stirring occasionally, until well browned, 8 to 10 minutes. Add chili powder, cayenne, black pepper, cumin, dried oregano, garlic, and poblano peppers. Cook and stir until peppers begin to soften, about 3 minutes.
• Add diced tomatoes, chicken broth, and bay leaf; stir and increase heat to high. Stir in 1 cup creme fraiche and fresh oregano and bring to a simmer. Add chicken and any accumulated juices to the pot, nestling them into the broth so they are covered. Reduce heat to low or medium-low to maintain a gentle, steady simmer. Simmer, stirring occasionally, until chicken is cooked through, about 1 hour 15 minutes.
• Use tongs to carefully transfer chicken to a bowl and let cool enough to handle. Increase heat to medium-high. Cook until braising liquids have reduced by about half, 15 to 20 minutes, skimming off fat from the surface as it cooks.
• Meanwhile, remove and discard skin and bones from chicken (or save to make stock). Break up the meat into large or small pieces and save any edible drippings.
• Reduce heat to low and add chicken meat and drippings to the sauce. Simmer until chicken has absorbed the flavor from the sauce, about 15 minutes. Turn off heat and stir in chopped cilantro and remaining creme fraiche. Taste to adjust salt and seasonings.

Steps:

• Prepare the chicken: Place chicken parts in a large saucepan with onion, garlic and salt, and cover with water. Heat pan over high heat until liquid comes to a boil, then reduce heat to medium and let simmer until chicken is cooked through, about 20 to 25 minutes. Remove chicken and let cool, reserving stock for another use. Using your fingers or two forks, shred meat from chicken and reserve, discarding skin and bones. (Alternatively, shred meat from leftover or store-bought roast chicken and set aside.)
• Meanwhile, heat oven to 375, and make the salsa verde: Combine tomatillos, onion, garlic, serranos and cilantro in a blender or food processor and purée until smooth, adding water as needed to thin it out a little. Season with salt to taste.
• Prepare the tortillas: In medium sauté pan set over medium-high heat, heat oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don't have a rack. Repeat with remaining tortillas, working quickly.
• Assemble the enchiladas: Use a ladle to put about 1/2 cup salsa verde in the bottom of a 9-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of shredded chicken into each tortilla with a teaspoon or so of salsa verde and place it seam-side down in the pan, nestling each one against the last. Ladle salsa verde over top of rolled tortillas and sprinkle with about half the crumbled cheese.
• Transfer to oven and bake until sauce bubbles and cheese is melted, about 15 minutes. Dot with crema, sprinkle with remaining cheese and, if using, chopped onion, then serve immediately.

Steps:

• For chicken: Arrange chicken in single layer in baking dish. Sprinkle with garlic and cayenne. Pour beer over. Marinate at room temperature 2 hours, turning once.
• Pour marinade into heavy large skillet and bring to a simmer. Add chicken, cover and cook until tender, about 10 minutes. Drain chicken and cool slightly; cube or shred.
• For sauce: Mix flour, cumin, salt, pepper, coriander and cayenne. Melt butter in heavy large saucepan over medium-low heat. Whisk in flour mixture and stir 3 minutes. Gradually whisk in milk and cream and stir until sauce thickens, about 10 minutes. Blend 1 cup sauce into eggs. Whisk mixture back into sauce and cook for 1 minute, do not boil. Adjust seasoning.
• For Filling: Combine chicken, olives, chilies, cheeses and onion in large bowl.
• To assemble: Preheat oven to 350 degrees. Heat tortillas in nonstick skillet until soft and hot. Spread 1/2 cup sauce in bottom of 5-6 cup round, deep baking dish (souffle dish works well). Top with tortilla. Spread with about 2 tablespoons sauce. Cover evenly with layer of filling. Top with tortilla. Repeat layering with remaining ingredients. Pour any remaining sauce over top. Bake until heated through, about 30 minutes. Cool 5 minutes. Cut into wedges to serve. Pass bowls of sour cream and salsa separately.

Steps:

• Heat oven to 350°F. Spray 8-inch square (2-quart) or 13x9-inch (3-quart) ceramic or broiler-proof baking dish with cooking spray.
• Heat 10- or 12-inch skillet over medium-high heat. Add oil and onion; cook 5 minutes or until onion is soft.
• Reduce heat to low. Add quinoa, chicken, black beans, green chiles, chili powder and 2 cups of the enchilada sauce; stir to combine. Remove from heat.
• Stir in Cheddar cheese. Transfer quinoa mixture to baking dish. Top evenly with pepper Jack cheese.
• Bake 10 to 15 minutes.
• Turn oven control to broil. Place baking dish about 5 inches from broiler; broil 1 to 2 minutes or until cheese is golden and bubbly. Remove from broiler. Top with sour cream, avocado, cilantro and cotija cheese. Serve immediately.