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Deep Dish Chicken Enchiladas Montadas

Written By luzumsuzisleruzmani on Saturday, August 24, 2013 | 8:15 AM

Deep Dish Chicken Enchiladas Montadas

Enchiladas Montadas is a stacked variation of the common rolled enchilada, served like a multi-layered, non-crispy tostada. My model just occurs to be layered inside of an personal serving dimension soufflé dish to keep all of the assembled ingredients effervescent jointly. A small bit like a pot pie.

Enchiladas are usually a gentle corn tortilla wrapped around a filling – often consisting of pre-cooked and seasoned rooster, pork or beef simmered in a well prepared sauce and coated with cheese. The planning of this dish is merely a method of layering individually geared up meals with sauce covered with a blanket of cheese. You apply warmth and permit all people independent elements to evolve into a entire new dish. Truly, a whole lot like a pot pie!

When you established a single of these down in entrance of your supper companion absolutely everyone receives a warm experience all in excess of! 

Deep Dish Rooster Enchiladas Montadas
Yield: two Servings     Planning Time: 1½ Hrs (which includes 1 hour refrigerator time)   
Cooking Time: 55 Minutes


For the Salsa Casera:
• 1½ Lbs . ripe Tomatoes, chopped into ½” chunks reserving juice
• 1 Cup White Onion, diced
• 1 Serrano Pepper, seeded and minced (reserve the seeds)
• ½ Teaspoon Kosher Salt
• ½ Cup Refreshing Cilantro, finely chopped

For the Enchilada Montadas:
• two Chipotle Peppers in Adobo Sauce, diced (see Guidelines and Trending under)
• 1 Tablespoon Adobo Sauce, from the Chipotle Peppers
• 3 Cloves + one Clove Garlic, minced
• 2 Teaspoons Chili Powder
• 1½ Teaspoons Floor Smoked Cumin
• 1 Cup Tomato Sauce
• one Teaspoon Granulated Sugar
• one Tablespoon Canola Oil
• 1 Pound Boneless & Skinless Chicken Breast, cubed
• 1½ Cups White Onion, diced
• Pinch of Kosher Salt
• one Teaspoon Dried Oregano
• ¼ Cup Homemade Chicken Stock or lower-sodium shop acquired
• twelve Corn Tortillas (6”)
• ¾ Pound Monterey Jack Cheese, finely shredded (three cups)
• 4 Scallions, sliced

Planning Steps

Phase one. In a medium glass mixing bowl, blend the chopped Tomatoes and juice, one cup diced White Onion, the Serrano Pepper, ½ teaspoon of Kosher Salt and Cilantro. Cover with plastic wrap and refrigerate for 1 hour. Right after 30 minutes, taste the salsa and if a spicier edition is preferred, stir in the reserved seeds.

Step 2. Preheat the oven to 350 levels F.

Stage 3. Place a medium saucepan in excess of medium-higher warmth and insert 2 ½ cups of the Salsa ready in Action 1, the Chipotle Peppers, Adobo Sauce, three cloves of the minced Garlic, Chili Powder, Cumin, Tomato Sauce and Sugar. Provide to a boil while stirring then minimize the heat and simmer for 15 minutes. Get rid of from warmth and go over.

Stage 4. While the sauce is cooking established a medium fry pan in excess of medium-higher warmth. Insert the Canola Oil and sauté the Chicken till browned and completely cooked. Transfer the Rooster to a bowl and set apart.

Stage 5. Insert the remaining 1½ cups of Onions to the fry pan and season with a pinch of Kosher Salt. Lessen the warmth to medium-lower and sweat the Onions for five minutes. Stir in the remaining one clove of minced Garlic and the Oregano and prepare dinner for 2 minutes. Return the cooked Chicken back again to the pan and include the Hen Inventory, scraping the base of the pan to deglaze. Remove from heat.

Phase six. Spray two 6” soufflé dishes with non-stick spray and layer the ready components in every single dish as follows:

   Layer 1: Distribute ¼ cup of the sauce (from action 3) on the bottom of the soufflé dish.
   Layer two: Dip 2 Tortillas into the sauce in the saucepan and lay each on best of the sauce in the soufflé dish.
   Layer three: ¼ cup Cheese
   Layer four: A single fourth of the Rooster mixture
   Layer five: one tablespoon of sauce
   Layer six: ¼ cup Cheese
   Layer 7: 1 sauce dipped Tortilla
   Layer 8: ¼ cup of sauce
   Layer 9: 1 sauce dipped Tortilla
   Layer ten: ¼ cup Cheese
   Layer eleven: One particular fourth of the Rooster combination
   Layer twelve: one tablespoon of sauce
   Layer 13: ¼ cup Cheese
   Layer fourteen: 2 sauce dipped Tortillas
   Layer fifteen: ¼ cup of sauce
   Layer 16: ½ cup Cheese
   Layer seventeen: A single 50 percent of the sliced Scallions

Stage seven. Include with aluminum foil and bake for thirty minutes then eliminate the foil and bake an further ten minutes. Allow rest for 10 minutes prior to serving.

Provide with some crispy tortilla chips, a aspect of Refried Beans and some shredded lettuce drizzled with any remaining salsa casera, cheese and a tiny sour cream.

Guidelines and Trending

~ Chipotle peppers are jalapeño peppers that have been smoked. They are accessible dried in the produce division or packed in adobo sauce in the Mexican foodstuff aisle. For this recipe, you will want the variety packed in adobo sauce.

~ You could have observed that in Action 1, you utilized the first five substances to make salsa casera (do-it-yourself salsa). Yep, you did it. And it was effortless!  Now then, here’s one thing I seldom suggest - if you don’t have 1¼ hrs to make the salsa, purchase it, but do-it-yourself usually preferences much better than retailer acquired! 

~ If you have any leftover tortillas after assembling the dish, reduce them into wedges, distribute them in a solitary layer on a baking sheet and sprinkle them flippantly with salt. When the dishes appear out of the oven for their ten minute relaxation time period, turn the heat up to 400ºF and bake the tortilla “chips” for 8 to 10 minutes.


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