Speaker: Today we are going to cook a really authentic Chicken Enchiladas with the Red Salsa and I guarantee that's going to have your taste buds absolutely watering. So, I am going to start up with my nice chicken breast and that it is going to the bottom of this little pot, I wanted to cover them very simply with a little bit of water and some of my little spices that I have just over here.
First of all, some nice jalapeno pepper that's going to give it a real nice bite to it. The few pepper corns go in there, some coriander and a few nice little onions. Now, we will cover that. Only just cover it with little bit of water. Now, in essence, what we are doing here is we are basically making it like a little Mexican stalk. Low to medium heat. We are just going to just poach those very,very gently for about 12 to 15 minutes. So what we are going to make now is our lovely little tomato sauce to go with our these Enchiladas. Nice to low even heat. Start off by getting our onions in there. We are just going to cook these until they are nice and translucent, fry it for a minute and minute and a half. I have got two cloves of garlic and that have just been basically smashed, not chopped any finer than that. They go in and we will just gently let that sweat for the next 19 seconds or so.
So the next thing that goes in there, is some nice chopped up tomatoes. I am also going to add in there a little bit of taco seasoning, in that goes and I am going to stir that. I am going to basically let it simmer for three or four minutes until all those tomatoes and onions soften up and combine really nicely. So couple of more ingredients to go in there, firstly some jalapeno peppers, that will give it that wonderful little bite and a little bit of tomato puree, that's basically just going to bring the whole salsa together. Thicken it up really nicely. So just stir that in, we will cook that for about another 2 minutes. So that chicken has just finished simmering, what I am going to do, is I am just going to lift it about a little poaching liquor that we have. It's very important how we do the next stage while that chicken is still nice and warm. What we are going to do is we are going to use two forks and I am just basically going to use that to flake our nice chicken meat. So just lay that on the chopping board very simply, flake it just like that.
That loverly chicken has been flaked up, looking really, really good. I am going to add a few fantastic ingredients to make this into a lovely stuffing for our enchiladas. First one, a little bit of cheddar cheese. In that goes, use a nice sharp one and that gives a really nice contrast. We are going to add in some nice chopped onions. Now, if you are not sure, how to get a fine dice of onion, go to our fantastic tutorials on how to prepare vegetables on iFoods. That will really show you some really good chef secrets. Next ingredient, some sour cream. Now I am using light sour cream so you can going to save your self about 40% fat by going with this one. So in that goes, some nice sliced up olives and in they go and then finally, for that little bite another few jalapenos and they are the thing that give it that lovely heat. One last thing that I am going to do is the cooking liquor that I poached the chickens in, I am going to pour about a four nice spoon fulls into the stuffing mix. And what's that going to do is basically going to give it a really nice consistency. So we are going to start mixing that all together and this is going to form an amazing stuffing for those wonderful enchiladas.
So that's come together nicely. I have my stuffing and I have my wonderful salsa that I have made before. I am just letting that cooled down ever so slightly. So really ready to take these enchiladas on to the next stage. So what we have assembled here is a wonderful little production line. This is going to make our life so much easier. I have got my salsa here, a plate, the lovely chicken mixture and here I have got a lovely oven proof dish that we are going to bake our loverly enchiladas in the oven. So we go down this end and first thing we do is we just dip that flour tortilla in like that and make sure you washed your hands before you even think of starting this. So, you want basically a nice covering on both sides. Once that is done onto your plate, we take about two nice spoonfuls of the mix. I am just putting it straight there in the middle and then very carefully, we are just going to roll it and tuck it in. Just roll it up like a cigarette or a cigar. And that's exactly what you are looking for there. We are going to make about ten of those and then they will go into our nice oven proof dish.
Now, before anything goes into your oven proof dish, you just want to cover the bottom with some of your lovely tomato salsa. So once that in the bottom, we are going to start layering our lovely enchiladas into our bowl just something like that. We are going to fill it right up with about six or seven different enchiladas, fantastic. So I am rolling those up and I squeeze in as many as I can and the next thing over the top, we will just put the remainder of that lovely tomato salsa and the wonderful thing about that incredible stuffing that we made is it has got that cheddar cheese in there, that nice sour cream, that is just going to melt when it goes into the oven and you are going to end up with an incredibly tasty enchilada. So one last touch is a nice little bit of cheddar cheese over the top. I am also got a little bit of Fontina in there, which isn't 100 percent Mexican. But it is my little twist and I like the way it just melts really, really well into these. So that's it, ready to go into the oven for about 10 to 12 minutes and just all that cheese melts in to them and they are going to be absolutely gorgeous.
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