chicken enchiladas — 3-ways
2020-05-09
Wikipedia
In their original form as Mexican street food, enchiladas were simply corn tortillas dipped in chili sauce and eaten without fillings.
There are now many varieties, which are distinguished primarily by their sauces, fillings and, in one instance, by their form. Varieties include:
- Enchiladas con chile rojo (with red chile) is a traditional red enchilada sauce, meat, composed of dried red chile peppers soaked and ground into a sauce with other seasonings, Chile Colorado sauce adds a tomato base.
- Enchiladas verdes are sauced with chile verde and typically made with white corn tortillas, filled with poached chicken breasts and topped with queso fresco.
- Enchiladas con mole, instead of chile sauce, are served with mole, and are also known as enmoladas.
- Enchiladas placera are Michoacán plaza-style, made with vegetables and poultry.[
- Enchiladas poblanas are soft corn tortillas filled with chicken and poblano peppers, topped with oaxaca cheese.
- Enchiladas potosinas originate from San Luis Potosi, Mexico, and are made with cheese-filled, chile-spiced masa.
- Enchiladas San Miguel are San Miguel de Allende-style enchiladas flavored with guajillo chiles by searing the flavor into the tortillas in a frying pan.
served with red and green sauces
- Enchiladas suizas (Swiss-style) are topped with a milk- or cream-based white sauce such as béchamel. This appellation is derived from Swiss immigrants to Mexico who established dairies to produce cream and cheese.
- Enfrijoladas are topped with refried beans rather than chile sauce; their name comes from frijol, meaning "bean".
- Entomatadas are made with tomato sauce instead of chili sauce.
- Enchiladas montadas (stacked or layered enchiladas) are a New Mexico variation in which corn tortillas are fried flat until softened (but not tough) then stacked with red or green sauce, chopped onion and shredded cheese between the layers and on top of the stack.
Ground beef or chicken can be added to the filling, but meat is not traditional.
The stack is often topped (montada) with a fried egg. Shredded lettuce and sliced black olives may be added as a garnish.
- Vegan enchiladas are made with tofu, black beans, spinach, red bell pepper, and a homemade red sauce.
a. mushroom béchamel sauce
Enchilada sauce can be whatever you want it to be.
Many people here in New Mexico use Campbell's cream of mushroom soup instead of starting from scratch with mushrooms.
I started with a mushroom béchamel sauce without chile for the 1st version with layered corn tortillas, added green chile for the later version.
See this page: mushroom béchamel sauce
b. layered enchiladas with corn tortillas
Marielos like corn tortillas. I don't.
During cooking, the corn tortilla flavor gets into the sauce and pretty much spoils the entire dish for me. But this is how Marielos prefers hers.
A layered enchilada casserole is built with alternating layers of sauce, tortillas, (cheese) and chicken meat several times over. Because the tortillas soften up and fall apart during cooking, this looks (and tastes) very similar to chicken ragout. After all they both have the same ingredients, except for the corn tortillas.
That doesn't look like much on the plate, but it tastes great. For a better presentation, use puff pastry shells as with vol-au-vent. Increasing the amount of tortillas will thicken the sauce even more.
I boiled the chicken and used the broth to make green chile chicken soup with Normandy vegetables.
Pic19: layered enchiladas with corn tortillas
Pic20: sauce, deep baking dish
Pic23-25: repeat
Pic26-28: finishing up
Pic29: green chile enchiladas
Pic30: sizing the tortillas for the dish
Pic33: sauce
Pic36: sauced
Pic39: sauce, green chile, chicken
Pic42: stuff tortilla
Pic45-47: chop cheese
Pic48: add cheese
Pic52-54: do this
Pic55-56: do this