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

Enchiladas de Pollo y Queso (Chicken-and-Cheese Enchiladas)
Serves 4
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.
    1. 6 Roma tomatoes
    2. ½ serrano pepper, stemmed (remove seeds for a milder sauce)
    3. 1 tablespoon corn oil
    4. ½ cup finely diced white onion
    5. 1 large clove garlic, minced
    6. Kosher salt, to taste
    1. 8 corn tortillas
    2. 2 cups shredded rotisserie chicken
    3. 2 cups grated Chihuahua cheese (or substitute Monterey Jack)
    4. Sour cream, to garnish
    5. 12 rings white onion, to garnish
    6. 2 tablespoons chopped cilantro, to garnish
      1. 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.
      2. Remove skins from tomatoes and discard. Transfer tomato-pepper mixture to a blender and process to a smooth consistency.
      3. 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.
      1. 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.
      culture: the word on cheese https://culturecheesemag.com/

      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.

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