Red and Green Chicken Enchiladas

These enchiladas were great with both green and red sauces. I cooked them with half green and half red for the first time.  Once you find your favorite one, you could of course just do one sauce. 

Ingredients for Red Enchilada Sauce:

7 dried guajillo chiles

7 dried chile de arbol

10 garlic cloves, smashed

Stems of 1 bunch of cilantro

1 tsp coriander

1 tsp cumin

1 TBSP smoked salt

1 tsp sweet paprika

1 TSP red pepper flakes

2 cups chicken stock

2 cups water

1 Chipotle in Adobo

(2 pounds of chicken tenderloins that you will poach in this liquid)

Directions for Red Enchilada Sauce: 

Add everything to a dutch oven. Simmer over medium heat for 40 minutes. Remove the chicken and let it rest. Shred with a fork and reserve. For the sauce, cut the stems off the peppers. Throw everything from the pot in a blender or use an immersion blender to make a nice smooth sauce.  Taste for seasoning (it will be hot)! Take 1 large ladle of sauce and pour over your chicken and toss. Reserve the chicken in the fridge if you aren't making the enchiladas right away.  Reserve your sauce on the stove. 

Ingredients for Green Sauce: 

6 tomatillos, husks removed and rinsed

2 poblanos, halved and seeds/stem removed

2 Anaheims, halved and seeds/stem removed

2 jalepenos, halved and seeds/stem removed

1 onion, quartered

6 cloves of garlic, smashed

Olive oil

Salt and pepper

1 TBSP chipotles in adobo

1/2 can green chiles

1 tsp cumin

1 cup chicken stock

1/2 bunch cilantro

Directions for Green Sauce: 

Put the first 8 ingredients together on a sheet tray. Toss everything in olive oil, salt and pepper. Broil for about 20 minutes on low, flipping half way through. Let the tray cool for a few minutes. Transfer to a blender or large bowl with immersion blender. Add the rest of the ingredients. Puree until smooth. Reserve on the stove. 

Other ingredients:

Flour tortillas (about 12)

1 can of black beans, rinsed and drained

2 bags of Supremo 3 chese Mexican Blend

1 (14oz) package of queso fresco, crumbled

1/2 cup canola oil

Optional garnish: 

Sour cream

lime juice

Cilantro

green onion

Directions for Enchiladas:

1. Preheat oven to 400 degrees. 

2. Grease a glass 9x13 pan. Ladle the sauce of your choice on the bottom to create just a thin layer. You could also do half and half. 

3. Heat the canola oil in a small skillet to medium heat. 

4. Have your sauces in a pan on the back of the stove so you can easily toss the tortillas in there after the oil. 

5. Take a half a bag of shredded cheese and mix that with your queso fresco cheese. Use this mixture for the filling. Create a rolling station with the chicken, black beans, cheese and your 9x13 dish nearby. 

6. "Fry" a tortilla for 10 seconds each side then remove to a paper towel lined plate. I did 1 at a time and stopped when I got 4. Then I took the first tortilla that came out of the oil (the one that is not as hot) and dipped it in the sauce, both sides.

7. Place the tortilla on your plate, add chicken, beans and cheese. Carefully roll up and place seam side down in your 9x13 pan. 

8. Repeat with all of the quesadillas and alternate which sauce you dip the tortilla in if you'd like.  

9. Depending on how many you're making, you may need a second pan.  When all the enchiladas are rolled, top with the sauce of your choice.  You can always do half of each enchilada with green and half with red.  Or do 4 with red or 4 with green.  

10. Finish with the shredded 3 cheese mexican blend. Use all the cheese

11. Cover with foil and bake for 30 minutes. 

12. Uncover and cook for another 15 minutes. 

13. Serve warm with garnish of your choice and any extra sauce you have. 

The photo on the left shows 3 green and 3 red enchiladas. The photo on the right is split. I did green sauce on the outer halves and red sauce down the middle.