Chicken Enchilada Supreme
These are a hit everytime I make them Cook and freeze the chicken ahead of time to have them on the table in a hurry Try serving these with beans rice and a fruit salad
These are a hit everytime I make them Cook and freeze the chicken ahead of time to have them on the table in a hurry Try serving these with beans rice and a fruit salad
- Carbohydrate 175.94405 g
- Cholesterol 135.485833333333 mg
- Fat 45.5385333333333 g
- Fiber 25.1645007491112 g
- Protein 44.1969833333333 g
- Saturated Fat 19.4997516666667 g
- Serving Size 1 1 Serving (578g)
- Sodium 661.886666666667 mg
- Sugar 150.779549250889 g
- Trans Fat 3.26351666666668 g
- Calories 1254 calories
Step-by-step
- Combine chicken, green chili's and green chili salsa/verde in a large bowl. Mix well.
- Mix salt and heavy cream in a medium bowl.
- Heat about 1/2 inch oil in a small skillet. Dip each tortilla into hot oil for about 5 seconds, just to soften. Drain on paper towels.
- Dip each fried tortilla into bowl containing cream and salt, coating each side.
- Fill each tortilla with chicken mixture. Roll and place in ungreased flat baking dish.
- Pour remaining cream over the enchiladas and sprinkle with cheese. Bake uncovered at 350 degrees for 20 to 25 minutes.
Why are these corn tortillas dissolving into mush before they even reach the oven? The entire success of this dish hinges on managing moisture during the preliminary dipping stages. Corn tortillas tear easily when overloaded with liquid, meaning proper temperature control during the frying step is mandatory.
Controlling the Moisture Barrier
Heat the half-inch of vegetable oil in the skillet until it reaches approximately 375 degrees Fahrenheit before starting. Dropping cold tortillas into insufficiently heated oil causes them to absorb grease rather than flash-fry, leaving them limp and structurally compromised. Submerge each tortilla for precisely five seconds to soften the starches without saturating the interior with fat. Transfer them immediately to paper towels to wick away excess surface oil prior to the cream bath. Seasoning the heavy cream with salt beforehand ensures the dairy penetrates the exterior of the tortilla evenly when coated. Pour any remaining salted cream directly over the rolled enchiladas just before baking at 350 degrees Fahrenheit for 20 to 25 minutes until the Monterey Jack cheese bubbles and browns.
- Greasy texture indicates the oil temperature dropped too low during frying batches.
- Tear-prone tortillas usually result from soaking them in the cream longer than necessary.
- Rubbery cheese means the baking temperature exceeded 350 degrees Fahrenheit, causing proteins to seize.
