Oh my goodness, I am pretty obsessed with this recipe. I'm always excited to share my new recipes with you, but this one is next level excitement. Ever since we made this recipe, I have been dreaming about these chicken enchiladas. I cannot wait for you to get cooking.
How to Make Your Enchilada Sauce
To start making our chicken enchiladas, we used Everyday Roast Chicken Breasts. Feel free to use whatever chicken you'd like. Just make sure it's juicy and tender and shreddable. Once you have your chicken, you can set it aside to make your secret sauce.
Now, you are going to have to trust me on this sauce. It is truly something spectacular, and I'm telling you now that every ingredient is crucial. It all begins with California prunes. We start this process by making a prune wine reduction. While you might turn your nose up at the mention of prunes, I cannot say enough good things about them. They bring such an incredible depth of flavor, and the product is an incredible jammy consistency.
Once you have your reduction, we are going to create the sauce for our chicken enchiladas. We combine crushed tomatoes with chipotle adobo, salt, and some of the prune jam that we puréed in a pot. The sauce needs to simmer for about fifteen minutes then it is ready to use.
Why to Use the Secret Ingredient
You know how much I love California, so I am delighted that California produces 99% of the country's prunes. And I have a total love affair with California Prunes. They are not only packed with flavor, but they also are great for digestion, have lots of antioxidants, and are good for heart health too! I love making delicious food, but it's also important for me to feel my best during and after eating too. That's why an ingredient like prunes is so amazing.
How to Build Your Chicken Enchiladas
To assemble the chicken enchiladas, we first want to make the tortillas more pliable. In a pan with light olive oil, submerge the corn tortillas one at a time. This will only take a few seconds, because we just want to soften them, not make them crispy.
Once the tortillas are ready, we can build! In a bowl, combine the chicken with some of your enchilada sauce. Then one by one, fill a tortilla with two tablespoons of the chicken mixture, roll it up, and add it to your baking dish. Do this for all of your tortillas or until the baking dish is packed.
Finally, add more sauce on top of the tortillas along with your cheese and you are ready to bake! Once baked, serve with sour cream, cilantro and green onions, and enjoy!
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