Chicken Enchiladas with Chorizo Cream and Refried Beans (Take Two)

dmourati

I got some feedback from my last attempt at enhicladas saying I had offended the forum gods by using flour tortillas instead of corn. This time, I tried to atone for my sins and went with corn. 

First step, make a roasted tomatillo salsa. I use Rick Bayless's recipe. I like making it and I like how it tastes. You can just as easily go for a store bought one.



Next step, roast a chicken. Again, you can get a store bought one and save yourself some time. I like making spatchcock chickens, so I did.






After that, shred the chicken breast meat and throw it in the fridge. Dice up some chipotles (always have these in my freezer), add a can of green chiles, and the tomatillo salsa you made above. Put that back in the firidge for a while. Get your oven preheating to 350F.

Take corn tortillas, spray them down with some neutral oil, pop em in a ziplock bag and nuke for 30s or so to soften them up. I doubled up with a bowl of chicken stock to make sure the corn torillas were pliable enough.

Put 1/2 cup of heavy cream in the bottom of a 9x13 casserole dish. Role 8 corn tortillas and place seam side down in the dish.







A few broke despite all my countermeasures.




Cover with shredded monterey jack cheese and pour over even more heavy cream. Into the oven for 30 minutes.



Make a chorizo cream sauce to go on top.





Here's the casserole dish coming out of the oven.



Final plate. Take out an enchilada or two, spoon on some of the cream from the casserole and some chorizo cream sauce and dig in. Top with some cilantro. Not my best plating job. This was my previous attempt with flour tortillas and green onions on top. Looked better.

Botch

One of my favorite dishes, and you Nailed it!  

johnmitchell

Spectacular! Great write up and pics😋😋

Jstroke

That is seriously yummy eats. As Batman would say POW WHAM BOOM.

dmchicago

Yes. 

alaskanassasin

Dammit boy!

lkapigian

Beautiful 

Florida Grillin Girl

That looks fantastic. I'm with you on flour tortillas, and don't care how authentic it is, just personal preference.

dmourati

Florida Grillin Girl said:

That looks fantastic. I'm with you on flour tortillas, and don't care how authentic it lis, just personal preference.

It’s funny because I started out thinking only corn tortillas were authentic, then I didn’t care, then I got self conscious about the forum feedback. The original recipe I used called for flour. He called out the haters. The flour tortillas were certainly more cooperative. 

Florida Grillin Girl

Don't be self conscious about your cooks. It's nice to see an actual cook posted here for a change instead of all the other BS. That is some great cooking, DM!

caliking

Most definitely bookmarked. 

johnmitchell

Inspired by @dmourati. I did a quick fridge clean out. I had some cooked chicken and then substituted with a few other odds and ends. Luckily I had some flour tortillas 😉 and a 4 cheese blend😂 This will go in the oven for supper tonight.

Langner91

A four state blend!  Fancy!  I am not sure a Tucson Personal Chef is qualified in four states.

loco_engr

stv8r

Looks delicious and count me in on the flour tortilla team!

buzd504

dmourati said:

Florida Grillin Girl said:

That looks fantastic. I'm with you on flour tortillas, and don't care how authentic it lis, just personal preference.

It’s funny because I started out thinking only corn tortillas were authentic, then I didn’t care, then I got self conscious about the forum feedback. The original recipe I used called for flour. He called out the haters. The flour tortillas were certainly more cooperative. 

It's super-easy to make corn tortillas and fresh ones are much easier to work with (and taste better).

But you won't get any criticism from me about the flour - definitely easier to work with and they taste fine to me.  Your enchiladas look amazing!

nolaegghead

These fresh uncooked tortillas are the bomb.  They’re not anything like the precooked corn or flour tortillas you’ve been used to and take a minute to cook

alaskanassasin

man I am ruined after having fresh HEB butter tortillas @nolaegghead but I will keep a eye out for those

nolaegghead

You got HEBs in Ohio?

alaskanassasin

nolaegghead said:

You got HEBs in Ohio?

No man but I get around 

nolaegghead

alaskanassasin said:

nolaegghead said:

You got HEBs in Ohio?

No man but I get around 

I expect nothing less from the Alaskan Assassin

dmourati

buzd504 said:

dmourati said:

Florida Grillin Girl said:

That looks fantastic. I'm with you on flour tortillas, and don't care how authentic it lis, just personal preference.

It’s funny because I started out thinking only corn tortillas were authentic, then I didn’t care, then I got self conscious about the forum feedback. The original recipe I used called for flour. He called out the haters. The flour tortillas were certainly more cooperative. 

It's super-easy to make corn tortillas and fresh ones are much easier to work with (and taste better).

But you won't get any criticism from me about the flour - definitely easier to work with and they taste fine to me.  Your enchiladas look amazing!

Thanks!

Ya, we've made corn (and flour!) tortillas from scratch more than a few times. On the homemade corn ones, we have a tortilla press. They come out pretty thick on that and not quite as large in diameter as I'd like for enchiladas. Have many plenty of tacos with homemade corn (and flour!) tortillas though.