Enchiladas Colorado
Enchiladas Colorado is a gluten free main course. For $1.68 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. One serving contains 582 calories, 21g of protein, and 37g of fat. This recipe serves 6. 155 people have made this recipe and would make it again. It is a rather inexpensive recipe for fans of Mexican food. If you have ancho chiles, ground cumin, white onion, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 2 hours and 40 minutes. It is brought to you by Foodnetwork. Overall, this recipe earns a great spoonacular score of 81%. If you like this recipe, take a look at these similar recipes: Colorado Lamb Chop from Ototo Restaurant, Denver Colorado, Colorado Chili, and Chili Colorado.
Servings: 6
Preparation duration: 45 minutes
Cooking duration: 115 minutes
Ingredients:
4 dried ancho chiles, halved, stemmed and seeded
4 dried New Mexico chiles, halved, stemmed and seeded
Crema, optional
1/2 bunch fresh cilantro leaves, chopped
2 cloves garlic
6 cloves garlic, chopped
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
Kosher salt and cracked black pepper
2 cups low-sodium chicken broth
1 1/2 cup masa flour
1 cup queso fresco, crumbled (4 ounces)
1 teaspoon salt
2 teaspoons salt
1 pound bone-in skinless chicken thighs (about 4 thighs)
1 tablespoon vegetable oil
Vegetable oil, for reheating tortillas
1/4 cup vegetable shortening
1 1/4 cups warm water
1 1/2 cups boiling water
1/2 medium white onion, chopped
1/2 medium white onion, quartered
1 medium white onion, chopped
Equipment:
paper towels
frying pan
sauce pan
plastic wrap
bowl
baking paper
food processor
whisk
Cooking instruction summary:
Special equipment: Tortilla press For the tortillas: Combine the masa, water, shortening and salt in a bowl. Bring the mixture together with your hands and make into a uniform disc. Wrap the disk in plastic wrap and let rest at room temperature for about 20 minutes. Preheat a large cast-iron pan over high heat. Line the tortilla press with parchment paper. Portion the dough into golf-ball-size balls, about 1 1/2 ounces each. Place 1 ball at a time into the tortilla press between two sheets of parchment paper. Press down on the tortilla press. Carefully, peel away one sheet of the parchment. Flip the exposed side of the tortillas onto your hand and carefully remove the other side of the parchment. Place the tortilla directly onto the preheated skillet. Cook until the edges begin to curl and bumps form, 1 to 2 minutes. Flip and cook the other side, 1 to 2 minutes. Repeat with the remaining tortillas. For the enchiladas: Combine the chicken, chicken broth, salt, garlic and onions in a large saucepan over high heat. Bring to a boil, and then reduce the heat, cover with a lid and simmer until the chicken is fully cooked, about 20 minutes. Remove the chicken and set aside to cool. When cool enough to handle, shred the chicken and set aside. For the Colorado sauce: Heat a medium skillet over medium-high heat. Toast the chiles skin-side up until fragrant and beginning to darken, 30 seconds to 1 minute. Transfer the chiles to a bowl and pour over the boiling water, or enough to cover the chilies; soak until softened, about 15 minutes. Transfer the chiles and steeping liquid to the bowl of a food processor. Pulse until a smooth paste forms. Heat the vegetable oil in a saucepan over medium heat. Add the coriander, cumin, garlic and onions and cook until softened and fragrant, 6 to 8 minutes. Whisk in the blended chile paste and bring to a simmer. Cook until slightly reduced and flavors are developed, 4 to 6 minutes. Sprinkle with salt and black pepper. Set aside. For assembly: Pour 1/4 inch vegetable oil into a large frying pan over medium-high heat. Soften the tortillas one at a time in the hot oil, about 5 seconds. Set each tortilla on a paper towel afterwards to soak up some of the oil. To assemble the enchiladas, dip a softened tortilla in simmering Colorado sauce and place on a work surface. Add 2 tablespoons shredded chicken and 1 tablespoon Colorado sauce. Roll up tightly and place on a serving platter. Top the enchiladas with crumbled queso fresco, onions and cilantro. Drizzle with some crema, if using, and serve immediately.
Step by step:
1. Special equipment: Tortilla press
For assembly
1. Pour 1/4 inch vegetable oil into a large frying pan over medium-high heat. Soften the tortillas one at a time in the hot oil, about 5 seconds. Set each tortilla on a paper towel afterwards to soak up some of the oil.
2. To assemble the enchiladas, dip a softened tortilla in simmering Colorado sauce and place on a work surface.
3. Add 2 tablespoons shredded chicken and 1 tablespoon Colorado sauce.
4. Roll up tightly and place on a serving platter.
5. Top the enchiladas with crumbled queso fresco, onions and cilantro.
6. Drizzle with some crema, if using, and serve immediately.
For the enchiladas
1. Combine the chicken, chicken broth, salt, garlic and onions in a large saucepan over high heat. Bring to a boil, and then reduce the heat, cover with a lid and simmer until the chicken is fully cooked, about 20 minutes.
2. Remove the chicken and set aside to cool. When cool enough to handle, shred the chicken and set aside.
For the tortillas
1. Combine the masa, water, shortening and salt in a bowl. Bring the mixture together with your hands and make into a uniform disc. Wrap the disk in plastic wrap and let rest at room temperature for about 20 minutes.
2. Preheat a large cast-iron pan over high heat. Line the tortilla press with parchment paper.
3. Portion the dough into golf-ball-size balls, about 1 1/2 ounces each.
4. Place 1 ball at a time into the tortilla press between two sheets of parchment paper. Press down on the tortilla press. Carefully, peel away one sheet of the parchment. Flip the exposed side of the tortillas onto your hand and carefully remove the other side of the parchment.
5. Place the tortilla directly onto the preheated skillet. Cook until the edges begin to curl and bumps form, 1 to 2 minutes. Flip and cook the other side, 1 to 2 minutes. Repeat with the remaining tortillas.
For the Colorado sauce
1. Heat a medium skillet over medium-high heat. Toast the chiles skin-side up until fragrant and beginning to darken, 30 seconds to 1 minute.
2. Transfer the chiles to a bowl and pour over the boiling water, or enough to cover the chilies; soak until softened, about 15 minutes.
3. Transfer the chiles and steeping liquid to the bowl of a food processor. Pulse until a smooth paste forms.
4. Heat the vegetable oil in a saucepan over medium heat.
5. Add the coriander, cumin, garlic and onions and cook until softened and fragrant, 6 to 8 minutes.
6. Whisk in the blended chile paste and bring to a simmer. Cook until slightly reduced and flavors are developed, 4 to 6 minutes. Sprinkle with salt and black pepper. Set aside.
Nutrition Information:
covered percent of daily need
