EL CHOLO'S SONORA-STYLE ENCHILADAS
These chicken-filled, Sonora-style enchiladas have been offered at El Cholo in Los Angeles since it began as the Sonora Café in 1923. They are based on the recipe of Rosa Borquez, who started the restaurant with her husband, Alejandro. Both were born in the Mexican state of Sonora. This dish, with stacked tortillas rather than rolled, is known in Sonora as "enchiladas chatas," flat enchiladas. Adapted from "A Taste of History: With Authentic El Cholo Recipes" by Ron Salisbury (2020), this recipe includes a chicken stew base with tomatoes, poblano and white pepper, plus a classic red enchilada sauce with smoky dried chiles and a green enchilada sauce with verdant notes from tomatillos, fresh chiles and spinach. A fried egg crowns the top.
Provided by Kevin McKenna, Alexa Weibel
Categories dinner, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Prepare the chicken filling: In a medium saucepan, combine poblano, tomato, salt, oregano, white pepper and garlic with 3 1/2 cups water. Bring to a boil over high, then cook over medium heat for 30 minutes. Add chicken, cook for an additional 10 minutes, then stir in cilantro.
- While the filling cooks, prepare the red enchilada sauce and green enchilada sauce. (You also can prepare both sauces first and keep them warm over low heat.)
- When ready to assemble the enchiladas, heat the broiler and set an oven rack a few inches away from it. (It is tricky to assemble all six servings of enchiladas at once, but they can be assembled in batches or cooked off one or two at a time. The components all store well refrigerated for a few days.)
- Heat a medium skillet over medium. Add a layer of vegetable oil that is about the thickness of a corn tortilla and heat over medium-high. Using tongs, dip tortillas in hot oil, quickly cooking on both sides just until warmed without allowing tortillas to become crisp, about 20 seconds per side. Transfer warmed tortillas to a plate and continue until all are fried, adding oil as needed.
- Stack one serving of enchiladas at a time: Dip 1 tortilla in red sauce until fully coated and place on an ovenproof rimmed plate, bowl or baking dish that is slightly wider than the tortilla. Top with 1/3 cup of black beans and a sprinkling of the cheese.
- Dip a second tortilla into the red sauce, then place it on top. Top the second tortilla with 1/2 cup of chicken filling, spreading it in an even layer. Dip a third tortilla into the green sauce until fully coated, then set it on top of the chicken filling. Liberally top half of the top tortilla with red sauce and the other half with green sauce; sprinkle generously with cheese and red onion.
- Assemble remaining tortilla stacks.
- Heat the enchiladas under the broiler, working in batches, until cheese is well melted, 1 to 2 minutes. While cheese is melting, fry eggs in a skillet, in batches as needed.
- Top each serving with a fried egg; season the egg with salt. Drizzle each serving liberally with the loosened sour cream. Top with garnishes, as desired, and serve immediately.
MEXICAN CHICKEN CHILI
Corn and black beans give this satisfying chili Mexican flair the whole family will love. Adjust the cayenne if you have small children or are looking for a little less zip. -Stephanie Rabbitt-Schappacher, West Chester, Ohio
Provided by Taste of Home
Time 5h30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, brown chicken in oil. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low until chicken is no longer pink, 5-6 hours.
Nutrition Facts : Calories 254 calories, Fat 5g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 843mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 8g fiber), Protein 23g protein.
SONORAN CHICKEN CHILI
A easy to make, tasty soup from the Junior League Celebration cookbook. I added this recipe with hopes of trying it someday. Finally had a chance to tonight. This is quick and easy to make and is very good. If you have fresh cilantro, sprinkle some on when you serve to make it even better.
Provided by SharleneW
Categories Chicken
Time 55m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat the olive oil in large saucepan over medium-high heat.
- Add the shallots and garlic.
- Sauté about 5 minutes or until the shallots are soft.
- Add the seasoned tomatoes, broth, chilies, oregano, coriander and cumin.
- Bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Add the chicken and beans.
- Mix well and cook until heated through.
- Stir in lime juice and pepper.
- Spoon into bowls and garnish with cheese.
SONORA CHICKEN CASSEROLE
A luscious casserole I had at a friend's house the other night and simplified by using a grocery rotisserie chicken. With a salad, this will easily serve 8 folks. Enjoy, as we did.
Provided by Judikins
Categories Chicken
Time 1h
Yield 1 9x13, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Mix two soups, chili, picante sauce, milk, onion, cumin, and garlic powder in large bowl.
- Cut chicken into bite-size pieces and spread half on bottom of 13x9-inch Pyrex baking dish.
- Cover with half the tortilla pieces, then half the sauce and half of the two cheeses.
- Repeat the layers with the remaining ingredients.
- Bake uncovered 35-40 minutes or until all the cheese has melted and sauce is bubbly.
CHILE CON CARNE ROJO, SONORAN STYLE
This recipe came to me in a cookbook published as a fund-raiser by the faculty of the school where I taught. I've used it for thirty years or so, making so many changes along the way that it is now truly "my" recipe. Enjoy!
Provided by AzArlie
Categories Meat
Time 1h30m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Put the cut-up beef in a dutch oven or similar large kettle, cover with water and boil with salt, pepper, garlic, onion, and 3-4 bay leaves. Boil until meat is tender.
- Remove bay leaves and throw them away. Remove the meat.
- Pour the liquid into another container. (I use a good-sized plastic pitcher.).
- Stir the chili paste into the liquid. ( Or use 8 ounces of the paste and 8 ounces of made-from-scratch chile sauce. Or if you have an asbestos tongue, skip the commercial stuff entirely!).
- Melt shortening in the bottom of the kettle. Add flour and cook until brown, stirring almost constantly.
- Add 10 cups or so of the beef stock/chile mixture gradually, while stirring. (It's like making gravy.).
- Reduce heat and add oregano, cumin, more garlic, and salt to taste.
- Stir in the meat.
- DO NOT add tomatoes, tomato sauce, tomato paste, stewed tomatoes, or any other tomato product!
- Serve with flour tortillas and refried beans. Or make your own burros and serve it that way. Left overs (if any) freeze well.
Nutrition Facts : Calories 385.8, Fat 30.8, SaturatedFat 11.1, Cholesterol 78.2, Sodium 67.2, Carbohydrate 4.5, Fiber 0.2, Sugar 0.2, Protein 21.4
SONORA CHICKEN
This family pleaser is definitely not your ordinary chicken casserole. I started making this years ago and still get requests for it.
Provided by RHONDA35
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h15m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in a baking dish. Cover and bake for 1 hour in preheated oven. Remove chicken from dish and allow to cool. Remove meat from bone and tear into small pieces.
- Meanwhile, mix the cream of mushroom soup, the cream of chicken soup, chili, picante sauce, milk, onion, cumin, and garlic powder in a large bowl.
- Spread half the shredded chicken into the bottom of a 9x13 inch baking dish. Cover the chicken with half of the tortilla pieces. Pour half of the sauce on top of the tortillas; sprinkle half the Cheddar cheese and Monterey Jack cheese evenly over the dish. Repeat the layers with the rest of the ingredients.
- Bake in preheated oven until all the cheese has melted and sauce mixture is bubbling, 35 to 40 minutes.
Nutrition Facts : Calories 632.4 calories, Carbohydrate 32.4 g, Cholesterol 164.3 mg, Fat 30.4 g, Fiber 5 g, Protein 56.9 g, SaturatedFat 15.1 g, Sodium 1349.9 mg, Sugar 4 g
More about "sonoran chicken chili recipes"
WHITE CHICKEN CHILI RECIPE | THE RECIPE CRITIC
From therecipecritic.com
SONORAN CHICKEN CHILI - JUST BARE FOODS
From justbarefoods.com
Servings 8Category DinnerSaturated Fat 3g 15%Calories 361 per serving
RECIPE FOR SONORAN CHICKEN CHILI - ONLINE RECIPES FROM ...
From hindsjerseyfarm.com
SONORAN CHICKEN CHILI - DVO.COM
From dvo.com
BAKED SONORAN CHICKEN RECIPE - PILLSBURY.COM
From pillsbury.com
SONORAN CHICKEN CHILI RECIPES - ALL RECIPES IT IT
From recipesit.com
TUCSON SONORAN | RECIPES FROM MY HOME | JACKIE ALPERS
From recipes.jackiealpers.com
CHILE COLORADO RECIPE: HOW TO MAKE THE SONORAN-STYLE ...
From azcentral.com
CHRIS’ AWARD-WINNING SONORAN CHICKEN CHILI RECIPE
From brenna-stull.com
CARNE CON CHILE RECIPE - SONORAN BRAISED MEAT WITH CHILE SAUCE
From honest-food.net
SONORAN CHICKEN CHILI - JUST BARE FOODS | RECIPE | CHICKEN ...
From pinterest.ca
SONORAN CHICKEN CHILI RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SONORAN CHICKEN CHILI RECIPE | RECIPEGOLDMINE.COM
From recipegoldmine.com
VEGAN OYSTER MUSHROOMS “CHICKEN” WITH SWEET CHILI SAUCE
From blog.sonoranspice.com
SONORAN CHICKEN CHILI | NATURALLY SAVVY
From naturallysavvy.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #beans #poultry #easy #chili #chicken #stove-top #dietary #meat #equipment
You'll also love