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Enchiladas de Pollo y Queso (Chicken-and-Cheese Enchiladas)


enchiladas de pollo y queso (chicken-and-cheese enchiladas)

Enchiladas de Pollo y Queso (Chicken-and-Cheese Enchiladas)

Chef Hugo Ortega
This dish will satisfy your craving for spicy, gooey Mexican food. Using meat from a store-bought rotisserie chicken keeps things streamlined (try a mix of thigh and breast meat)—bonus points if it’s a spice-rubbed pollo asado.
Servings 4

Ingredients
  

Ingredients

    TOMATO SAUCE

    • 6 Roma tomatoes
    • ½ serrano pepper stemmed (remove seeds for a milder sauce)
    • 1 tablespoon corn oil
    • ½ cup finely diced white onion
    • 1 large clove garlic minced
    • Kosher salt to taste

    ENCHILADAS

    • 8 corn tortillas
    • 2 cups shredded rotisserie chicken
    • 2 cups grated Chihuahua cheese or substitute Monterey Jack
    • Sour cream to garnish
    • 12 rings white onion to garnish
    • 2 tablespoons chopped cilantro to garnish

    Instructions
     

    Instructions

      TOMATO SAUCE

      • Heat broiler to high. Add tomatoes and pepper to a baking sheet and place directly under broiler. Broil until tomato and pepper skins are blackened on all sides, about 5 minutes. Set aside until cool enough to handle.
      • Remove skins from tomatoes and discard. Transfer tomato-pepper mixture to a blender and process to a smooth consistency.
      • Warm oil in a small saucepan over medium heat. Add onion and garlic and cook until soft, 2 to 3 minutes. Add tomato-pepper mixture. Reduce heat to low and cook 10 minutes, stirring frequently. Taste and season with salt as necessary.

      ENCHILADAS

      • Heat oven to 400°F. Warm tortillas in a skillet or griddle over low heat until soft. Spoon ¼ cup of shredded chicken down the center of each tortilla and fold both sides over the filling. Place enchiladas in a 9-inch-by-13-inch casserole dish in a single layer, seam side down. Cover with tomato sauce and top with cheese. Bake 7 minutes or until cheese melts. Transfer to a clean plate and garnish with sour cream, onion, and cilantro.

      Chef Hugo Ortega

      Hugo Ortega is executive chef/co-owner of four of Houston’s top restaurants – Backstreet Cafe, Hugo’s, Caracol and Xochi, and winner of Best Chef: Southwest at the prestigious 2017 James Beard Foundation Awards. (He was a finalist for the award for six consecutive years, 2012- 2017.) Ortega has been recognized locally, nationally and globally for his inspirational story and his passion for sharing traditional Mexican cooking and culture.