Enchiladas Colorado Recipes

Steps:

• 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.

Steps:

• Brown the meat and onion in a skillet over medium heat (while the meat is browning, prepare the sauce).
• Drain meat and return to pan; add in taco seasoning, salt, pepper, green chiles, green chile salsa, and ¼ to 1/3 cup water; mix well, cover, and simmer on very low heat for 15 minutes.
• Check meat mixture to see if most of the water has been absorbed; the meat should remain moist; adjust seasonings to taste; cover and keep warm.
• The sauce: in a bowl, combine the red and green enchilada sauces, sour cream, and cream or milk; whisk until well blended and smooth.
• In a small pan, add 3-4 tablespoons oil; heat over medium heat until hot.
• Using metal tongs, work quickly and dip each side of a corn tortilla in hot oil (not more than 1-2 seconds per side).
• Promptly place tortilla on a plate lined with paper towels to drain excess oil.
• Repeat with remaining tortillas, adding extra oil to the pan as needed.
• To assemble: in a 13 x 9 inch baking dish, pour ¾ cup sauce on bottom of dish to cover.
• Place a single layer of corn tortillas on sauce; top with a layer of half the meat mixture, then sprinkle with cheese.
• Repeat tortilla, meat, and cheese layers; pour remaining sauce over layers and top with cheese.
• To freeze-cool enchiladas completely; cover well and freeze.
• To serve-thaw completely; bake at 350° for 18-20 minutes or until cheese is bubbly and heated through.
• Serve with shredded lettuce and diced tomatoes and top with sour cream and/or guacamole.

Steps:

• Add the tomatillos, onion, serrano peppers, and garlic to a medium saucepan. Pour in enough water to just cover. Bring to a boil over medium-high heat and cook until the vegetables are very tender and the tomatillos have changed color, 8-10 minutes.
• Use a slotted spoon to transfer the cooked vegetables to a blender and discard the cooking liquid. Purée the vegetables until broken down. Add the chopped cilantro, salt, and chicken stock. Blend the salsa until smooth. It should be speckled and thick.
• Heat 2 tablespoons of vegetable oil in a large pan over medium-high heat. When the oil is shimmering, add the salsa verde to the pan. Bring to a boil, then reduce the heat to maintain a strong simmer. Cook until the salsa deepens in color and thickens slightly, about 10 minutes, stirring occasionally. Pour the salsa into a medium bowl and set aside. Wipe out the pan with a paper towel.
• Heat the remaining 2 tablespoons of vegetable oil in the same pan over medium-high heat. Working 2 at a time, fry the tortillas for 1 minute per side, until starting to brown but not completely fried. They should be crisp around the edges but still pliable enough to roll. Transfer the tortillas to a paper towel-lined baking sheet to drain.
• Set a rack in the center of the oven and turn on the broiler.
• Spread ½ cup of the salsa verde over the bottom of a 9 x 13-inch (22 x 33 cm) baking dish.
• Assemble the enchiladas: Dip a tortilla in the remaining salsa verde so both sides are coated. Place the tortilla on a flat surface and add about 4 tablespoons of shredded chicken to the center. Roll tightly. Place the filled tortilla, seam-side down, in the baking dish. Repeat with the remaining ingredients.
• Pour any remaining salsa over the top of the enchiladas, then sprinkle with the queso fresco.
• Broil the enchiladas until the cheese is just melted, 2-4 minutes.
• Serve the enchiladas warm with the diced onion, Mexican crema, and cilantro leaves for topping
• Enjoy!

Steps:

• 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.

Steps:

• Combine 1st four ingredients and mix well. Add salt to cream.
• Heat oil, dip each tortilla and cook until done, then dip in cream and drain. Fill tortilla with mix. Roll and place in ungreased baking dish. Pour remaining cream over enchiladas. Sprinkle with cheese.
• Bake at 350°F uncovered for 20-25 minutes.