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Enchiladas

Not Easy, Quick or Cheap - But The Best

Gary L. Baker, Esq. Patent Attorney

Single-Chicken Recipe - About $25 and about 90 minutes work.

Ingredients:

Ingredients per Single Chicken:

1 Whole Roaster Chicken    1 Yellow Onion    Water

Chicken Broth - 1 can      Mild Red Chili Pepper Powder - 1/4 cup

All Purpose Flour - 1/4 cup      Salt - 1t     Ground Cumin - 2t

Chocolate Powder or Bits - 2 tbs      Monterey Jack Cheese - 1 lb     

Pitted Black Olives - 1/2 can      Corn Tortillas - dozen.   

Double all ingredients for recipe using two chickens.  In the accompanying photos, I cooked 3 chickens.  Two went into the enchiladas and one was stored for another recipe another day. 

I. Prepare the Chicken and Stock.  Rinse off the chicken and put it in a pot with the chicken broth and 1/2 the onion.  Add enough water to cover the chicken.  Bring the pot to a boil and simmer covered on low heat for 30 minutes (or until the wing can be pulled from the carcus).  Take the pot off the heat so the chicken and stock can cool.

II. Make a Roux.  Skim several tablespoons of chicken fat off the top of the chicken stock and place in a fry pan.  Mix the 1/4 cup of flour with about half a cup of water.   Heat the chicken fat in the fry pan so that water in the fat begins to boil.   Slowly stir the flour-water to the fat while keeping the pan boiling.  This is now essentially a chicken gravey or roux. 

III Mole Sauce.  Add the ground cumin, red pepper powder and salt to the roux.  Stir the mixture as it fries or boils for a couple of minutes.  Add the chocolate and stir a couple more minutes.  While continuing to stir, gradually add enough chicken stock to dilute the mole to a thin gravy-like consistency (about 3 cups or more). 

IV. Prepare an Enchilada Assembly Station.  Remove and shred the chicken meat from the carcus.  Shred the cheese into a large bowl.  Dice the other half of the onion into a bowl Drain the olives and put them in another bowl.  Wipe oil onto a large (e.g., 9" x 14") baking pan.

It is easiest to have two people run the assembly station - one person to roast tortillas and dip them in mole sauce, and one person to fill the enchiladas and place them in the baking pan.  1) Toast the tortillas.  I place them over very low open flames on the stove top with constant turning and rotation until they are a little brown and scorched.  Some people toast them on a dry fry pan.  2) Dip both sides of the toasted tortillas into the mole sauce and place on a plate until ready to fill with meat and cheese.  3) Move a dipped tortilla onto another plate and lay a line of shredded chicken across the center.  4) Place a layer of shredded cheese across the chicken, throw in some diced onion, and put a happy surprise olive in the center.  5) Roll the tortilla around the stuffing and place the rolled enchilada back side up in the baking pan.  6) When the pan is filled, throw the left-over cheese and mole sauce in a layer over the enchiladas. 

V. Bake the enchiladas in a 325°F degree oven until bubbling around the edges and hot in the center (about 40 minutes).  Allow to cool a little and serve.  I like to retain a little mole sauce on the side to pour over the enchiladas on the serving plate. 

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