Chicken Enchilada Filling

"This recipe is a family favorite. The spices can be adjusted for personal taste. Roll some in a flour tortilla and smother with your favorite enchilada sauce."
 
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Ready In:
2hrs 15mins
Ingredients:
10
Yields:
10 Enchiladas
Serves:
10
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ingredients

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directions

  • If you can find a whole chicken cut up in your store, use that. I cannot ever find one that is already cut up. So I will buy a whole chicken and quarter it on the bone, disposing of the spine.
  • Add chicken to a large pot, cover the chicken with water, and place over med/high heat.
  • Cook for 30-40 minutes or until the internal temperature reaches 165 F.
  • Remove from the liquid and place onto a plate to cool to room temperature. 30 minutes.
  • (OPTIONAL STEP): Reduce the remaining liquid to 1 cup and use instead of chicken stock.
  • Cut room temperature chicken into 1/2 inch chunks. Cut the onion into a small dice.
  • In large skillet over med to med/high heat add 1 Tablespoon of oil and Saute the onion for 2-3 minutes, stir often. (some browning is ok). Add the garlic and cook for 1 minute.
  • Add the cut chicken to the skillet and cook for 1-2 minutes. Add the Chili, cumin and oregano to the chicken and stir well.
  • Reduce to med heat and add 1/2 of the stock, stirring constantly the liquid will adsorb into the chicken and break it up to shredded consistency. When the chicken is starting to look dry and has adsorbed the liquid. Add the remaining stock and continue stirring until almost dry.
  • Remove from the heat add the Cilantro and season with salt and pepper as desired.
  • Place chicken into a large bowl and cover. Refrigerate for 1-2 hours until cool.
  • Add the cheese and mix until well incorporated.
  • Fill tortillas for enchiladas, or refrigerate 5 days or freeze 2 months.

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RECIPE SUBMITTED BY

As my moniker might display, I am a chef and I work in a laboratory. I have working a healthcare lab for the past 18 years. With the exception of the two years that took a break and went culinary school. Let me tell you, working with food is fun, but it really does not pay the bills. So I went back into healthcare. Now I just cook for my friends and family. One thing that I learned in culinary school is once you have the techniques of cooking, you can cook just about anything. I am not saying go out and spend tens of thousands of dollars on culinary school. But try to learn as much about cooking techniques as you can, take a class at your local continuing education location, read a lot, there are many great teaching cooking shows (Good Eats), and of course there is always YouTube. But most of all, cook what you love, and have fun. Do not let cooking be a "I have 30 minutes to make a meal before I have to do X." Cook on your days off or weekends, play some music, have some wine, but have fun. If it does not turn out, do not get mad, but try to figure out why it did not turn out. It usually either a bad recipe, or bad technique.
 
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