Chicken Enchiladas With A Twist
My Chicken Enchiladas with a Twist are made with egg roll wrappers instead of corn or flour tortillas.
Equipment
- 1 chef's knife
- 1 cutting board
- 1 mini food processor
- 1 baking dish 8 x 10
- 2 rimmed baking sheet pans 1/4-size
- parchment paper
- 1 pair of tongs
- 6 mixing bowls 1 large, 2 medium-sized, and 3 small
- 1 heavy-bottom saucepot 3-quart
- 1 whisk
- 1 spatula
- aluminum foil
Ingredients
Ingredients for the Homemade Red Enchilada Sauce (yields approximately 3 cups)
- 3 tbsps butter Unsalted
- 3 tbsps all-purpose flour
- 2 tbsps chili powder
- 1 tbsp paprika
- 3 cups chicken broth Unsalted
- 2 tsps garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 2 tsps tomato paste
- 1 tsp chicken bouillon
- 1 tsp dried oregano
- 1/2 tsp granulated sugar
- 1/2 tsp black pepper Freshly-ground
- 3 2-inch stems cilantro Tied together with butcher's twine, optional
Ingredients for the Roasted Vegetables:
- 1 Poblano pepper Cut the top off, and remove the seeds
- 1 large onion Peeled with the root intact
- 1 head garlic Wrapped in foil, drizzled with olive oil, and lightly sprinkle with salt and pepper.
Ingredients for the Roasted Chicken:
- 2 bone-in, skin-on chicken breasts
- 1/4 cup olive oil
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp kosher salt
- 1 tsp black pepper Freshly-ground
Ingredients for the Enchilada Filling:
- 2 1/2 cups roasted, shredded chicken
- 1 cup roasted onion Diced
- 1/4 cup roasted Poblano pepper Diced
- 1 head garlic Roasted
- 2 tbsps olive oil
- 4 ounces Colby Jack cheese Freshly-grated into a medium-sized bowl
- 8 ounces Monterey Jack cheese Freshly-grated in a medium-sized bowl
- 8 egg roll wrappers
- 1 bowl filled with water Small
Garnishes:
- Queso Fresco Freshly crumbled
- 1/4 cup Cilantro leaves Roughly chopped
- Sliced Jalapenos
- 1/4 cup Red Onion Finely diced, optional
Instructions
- Instructions for the Homemade Red Enchilada Sauce:Roast the vegetables at the same time. This is considered to be the prep for the enchiladas.In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for a few minutes until golden brown.Add the chili powder and paprika, stirring constantly for 1-2 minutes to toast the spices.Slowly whisk in the chicken broth, a little at a time, to prevent lumps, then add the garlic powder, onion powder, cumin, tomato paste, chicken bouillon, cilantro stems, oregano, sugar, and fresh-ground black pepper.Bring the mixture to a gentle simmer, stirring frequently, until thickened and smooth. Taste and adjust salt or seasoning if needed. Transfer to a quart mason jar with a tight-fitting lid and set aside.Instructions for Roasting the Vegetables:Preheat the oven to 400°F.On a sheet pan lined with parchment paper, place the onion, Poblano pepper, and head of garlic, wrapped in foil, along with olive oil, kosher salt, and fresh-ground black pepper. Bake for 30 minutes.Place the Poblano pepper in a small bowl covered with plastic wrap for 10 minutes. This will cause steam to form and sweat the skin off, making the charred skin easier to peel.Dice the roasted onion and pepper and transfer to two bowls, and set aside.Instructions for the Garlic Purée:Place the garlic in the food processor. Add 2 tablespoons of olive oil and process until smooth. Set aside in a small bowl.Lightly coat the bottom of the 8x10-inch baking dish with your prepared enchilada sauce.Instructions for Roasting the Chicken:Adjust the oven temperature to 350°F.Place the two chicken breasts onto a baking sheet lined with parchment paper. Drizzle with olive oil and the seasonings in the ingredient list. Bake for 35-40 minutes or until the internal temperature is 165°F. Allow to cool before deboning and shredding the chicken.Instructions for the Chicken Enchilada Filling:In a large mixing bowl, add the roasted, shredded chicken, diced poblano peppers, and garlic purée. Add 1 cup of the shredded Colby Jack cheese. Toss to combine.Lay out one of the egg roll wrappers with the short side facing you. Fill the bottom third with 1/4 cup of the filling. Wet your finger with water and paint the opposite short edge of the wrapper. Gently roll up the wrapper as tightly as you can. Refer to the picture above. Place seam-side down in the baking dish. Repeat until the other 7 wrappers are filled the same way.Ladle vertical strips of the Homemade Red Enchilada Sauce over the top of the enchiladas. Sprinkle the shredded Monterey Jack cheese evenly over the top.Preheat the oven to 375°FSpray one side of the foil with non-stick cooking spray to prevent the cheese from sticking and cover. Bake covered for 20 minutes, then uncover and bake for an additional 10 minutes until bubbling.Let rest for 10 minutes before serving. Garnish with Queso Fresco and cilantroThere you have it, my Chicken Enchiladas with a Twist.
Notes
1) I suggest roasting the vegetables while making the Homemade Red Enchilada Sauce.
2) Storage & freezing: Leftover beef enchiladas can be refrigerated for up to 3 days. You can freeze these enchiladas before or after baking. If you want to freeze them before baking, assemble the enchiladas and wrap the dish tightly in foil. Freeze for up to 2 months. Let them thaw in the fridge overnight before baking according to the original recipe instructions. If you’re freezing after baking, wrap them in the dish or transfer smaller portions to an airtight container. Freeze for up to 2 months and thaw before reheating.
3) Reheating: Warm leftovers in a 350ºF oven until heated through or use the microwave. If you’re using the oven, I recommend covering the baking dish with foil to keep the enchiladas from drying out.
4) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through a preferred online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.