air jordan 2011 Chicken Enchiladas with Red Chili

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When a dish consists of only a few ingredients, you want each one to be as fresh and flavorful as it can be. These chicken enchiladas include only three main ingredients: chicken, onions, and chili sauce.
The recipe below calls for guajillo and pasilla chilies, but there are many kinds of dried peppers to choose from. Other common ones are ancho and de arbol, and most can be found in the Latin section of supermarkets air jordan 2011, as well as Mexican markets.
Dried chilies are easy to work, and reconstituting them in hot water brings out that savory, unmistakable chili flavor. There are four basic steps to turning dried chilies into a delicious sauce: toasting, softening, blending, and straining.
Toasting the chilies draws out their deep, smoky aroma and taste. Simmering them in water or broth not only softens them for blending cheap air jordans, but enriches their natural chili flavor. Blend them with only a few other ingredients, such as onions, garlic Air Jordan Retro 11, and seasonings, so that the chilies rule the sauce. Finally, strain the sauce through a fine sieve to prevent any unblended bits from getting through.
Place the chicken in a large stockpot and barely cover with water. Season with salt and pepper. Bring to a simmer, then cover and reduce heat to low.Cook slowly for 1.5 hours, until chicken is tender and juicy. Remove chicken from pot and let cool completely.Strain 4 cups cooking liquid and reserve.When the chicken is cool enough to handle, remove the skin and bones from the breasts and thighs and shred the meat. (Reserve the legs and wings for another use.)Remove the stems from the chilies and slit them along one side to remove the seeds. Flatten them for toasting.Heat a large, dry skillet over medium-low heat and add the chilies, onion quarters, and garlic cloves. (You may need to toast in batches.)Toast the chilies and vegetables about 5 minutes, turning frequently to keep them from burning.Bring 4 cups reserved chicken cooking liquid to a boil. Add the toasted chilies, onions, and garlic. Reduce the heat to low and simmer 10 minutes, until chilies are very soft.Cool the chilies and broth about 15 minutes, then add everything to a blender and blend until a smooth, runny puree forms. Season with salt and blend again.Strain the sauce over a large, fine sieve to catch any unblended bits. After the first straining, you can return the larger bits to the blender and blend, then strain, again. Set aside.Heat a large skillet over medium heat and add the oil and butter.When the oil and butter begin to bubble, add the onion slices and mix well, then add sugar and season with salt and pepper.Cover the skillet and reduce heat to low
1 whole chicken, about 3 poundssea saltfreshly ground black pepper8 dried guajillo chilies8 dried pasilla chilies1/2 small onion, quartered2 garlic cloves, peeled1 tbsp olive oil, plus more for oiling1 1/2 tbsp unsalted butter4 medium onions, vertically sliced into thin strips1/2 tsp sugar10 8-inch flour tortillas4 oz shredded, blended cheddar and Monterey Jack cheeses
Chicken Enchiladas with Red Chili Sauce and Caramelized Onions
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Fiesta Chicken Enchiladas
Red Enchilada Sauce
Cheesy Bean Tortilla Casserole
Ingredients
For this reason, each one gets the attention it needs to bring out its deepest flavors. The chicken is slow-cooked to be tender and juicy; the onions are caramelized for that buttery sweetness; and the sauce is made from scratch with dried chilies straight out of Mexico.
Working with Dried Chiles
Preparation