Enchiladas

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Joined
30 Dec 2005
Posts
902
Location
Calgary
So, enchiladas cooked well are awesome, but I have never managed to do a good job myself. I made some yesterday roughly following this recipe, they were OK but too spicy whilst still lacking in flavour. Does anyone have any good recipes for them, and any advice on how to put lots of flavour into them without having to ramp up the heat too much (I like a decent amount of heat, I just want flavour as well)? I used a mix of chopped fresh chillies, some discovery chipotle paste and that smoked paprika that comes in a tin.

I also found the sauce too 'tomatoey', is there a way to combat this (I used tinned tomatoes)? The recipe says add a teaspoon of sugar, but I wasn't sure as I didn't want to make the sauce to sweet (although in hindsight it probably would have been fine).

Any help appreciated :).
 
If I make enchiladas I poach the chicken until tender enough to shred, and put a couple of chipotles and one ancho chilli in the poaching water.
Once the chicken is done, take it out and add chopped tomatoes, hot smoked paprika, garlic, oregano and salt to the liquor and cook until reduced by half or so.
Blend it with a hand blender and use this as the enchilada sauce.

Gives it a nice smoky, chilli flavour and tastes good to me :)

Sounds good - what's an ancho chilli? So no onions, and do you cook the garlic first?
 
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