Chipotle Chicken Enchiladas Recipe

Chipotle Chicken Enchiladas Recipe Cook on Sunday, Eat Till Thursday, I’m Allie and you’re watching Economy Bites. This is a recipe in Gourmet Magazine, you may rest in peace for caramelize Chipotle Chicken drumstick. You can find recipe in one place, mix in around and make it your own so I have two boneless skinless chicken breasts here, give my hand a wash. This is about two pounds of chicken. I’m going to feel it water until just covers the chicken, going to bring it a boil, and then I’ll going to cover it, and let it simmer and that’s how I'm cooking my chicken. Typical enchiladas sauce is more about tomatoes bits and season the Chipotle Chicken Enchiladas. It’s going to be a different sauce. About a cup of ketchup, you may not know this. The ketchup is my favorite food. There’s a dog that’s was my apartment building and his name is Spatula, thank you. Two table spoons mustard, excuse me, two table spoons apple cider vinegar, two table spoons dark brown sugar, one table spoon Worcestershire sauce, just a pinch or two of cumin, gets some, Chipotle is ready to put in there. Now this are messy as hell, no need to about four the cup of them, the seeds are already spices don’t forget, we’re going to pull up some of this seeds. It’s okay, nothing happened, nothing happened, here we go, fourth the cup, we get some seeds that’s okay. I’m going to stay my can because I maybe use some of the sauce later, if I want to make it spicier. Mix these all together until it’s really spice already, the Chipotle are super freaking spacey. Now, I’m going to chop up an onion and some garlic, six gloves of garlic and I actually here my water boiling behind me. That’s how I’m going to end. Cover it, turn it down and I’m going to let that simmer for like 20 minutes. You can also, if you wanted use the white and the yellow once sweet, 01:57 all the America doesn’t want see Allie cry. And now I’m going to get this pan hot and then I’m going use a little bit of butter and start making in to Enchiladas sauce. What I'm looking for? See its turning white. Butter is hot, I’m going to add my onions, some small pitch of salt, and then I’m going to add my garlic besides to keep the garlic from burning. We don’t want then cook a little longer than we would if we where just trying to get them soften. Turn the heat to medium, so what Chipotle are in case you don’t know. In case your not taste this or your never had have text Max and I feel sad for you but I’ll explain to you. To Enchiladas are tortillas filled with like a chicken or a vegetable or blah, blah whatever, little bit a sauce, flip seem side down and laid into a casserole. So what we want to do is get them soft and try to find 12 good once in this pack, one to six and I’m going to take it a pepper towel and I’m going to wet it, and cover them. One, six wet paper towel, we’re going to put this in a microwave and these wet paper towels are going this steam this tortillas and soften them up. I’m going to give it like a minute forty starting to get nice color on it. So I’m going to start making our full Enchiladas sauce. I’m going to take some of this chicken broth, two cups, turn the heat back on the high and now I’m going to add our sauce mixture, let this come to a boil and then where going to let it simmer and reduce. Okay, you can see that are sauce you now it’s reducing. So its been 20 minutes, some going to check on our chicken. See how’s perfectly cook down in there, I’m just going to let this chicken sit for a couple of minute and get a little salt and pepper and where going to turn on my oven 375. And I’m going to shred my cheese here, pepper jack cheese because I think that is probably the best thing to use in this case and I think our work good with our sauce here, so I’m going to chop up on this chicken, this is probably bad for this plate. See how juicy it is. Mouth full slice sizes, so first thing we going to do label some of our enchiladas sauce into bottom and then we’re going to take a tortilla. We’re going to fill it with a little it chicken, a little bit of cheese, a little bit of sauce, just a little bit, and then where going to fold can set it down, seem side down, okay. And then we’re going to repeat 12 times. Rolling with my homies, so we have 12 delicious Enchiladas here, now I ‘m going to take the rest of my sauce, not the recipe but a lot of it and pour it over on top. You want to save the little bit so that you can dip later, okay. And now, I’m going to top with cheese you can sprinkle depending on your cheesiness, as we know I have tendency to over cheese. I’m going to let him cook oven speed for 375, pop them in for 15 minutes, and then will see what they look like. It’s been 15 minutes start looking any progress, its prefect! It’s bubbling! Now I would say, you can eat probably two of this and it would fill you up. I have a little pre-made salsa. It’s a nice contrast to have some cold salsa with the really hot Enchiladas. It’s a really spicy with a lot of flavor, it’s amazing. Oh, my god. These are better every time I make them. What I would do is put them in the refrigerator with cover with foil, you cut your two or three of them, put it in microwave for a minute or two. Then you have a delicious taste mix in it that you cook at home. Cook on Sunday eat till Thursday I’m Allie and I’ll see you next week.