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Death by Burrito
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Chicken Enchiladas

Chicken Enchiladas from Death by Burrito
Course: Main Course
Cuisine: Mexican
Keyword: chicken, enchiladas, mexican, tacos
Servings: 4 People

Ingredients

  • 1 whole Chicken
  • 1 knob Butter
  • 1 Onion sliced
  • 30 grams Plain Flour
  • 1 pinch Salt and Pepper
  • 300 ml Salsa Verde
  • 4 Large Tortillas
  • 300 grams Chipotle Rice
  • 2 Balls Mozzerella Cheese

Stock Ingredients

  • 1 Leak Roughly Chopped
  • 1 Carrot Roughly Chopped
  • 3 Celery Stocks Roughly Chopped
  • 1 Onion Peeled and Quartered
  • 25 grams Fresh Thyme
  • 3 Bay Leaves

Finishing

  • 200 ml Crema
  • 200 grams Coriander Garnish

Instructions

  • Put the entire chicken into a large pot and cover with water.
  • Add stock vegetables and herbs. Bring to a boil over medium heat.
  • Once the stock reaches a boil, turn the heat down and simmer on low for 40 minutes.
  • Scrape and remove any scum that rises to the top of the stock.
  • Once 40 minutes has ended, check the chicken to make sure it's cooked by making sure the chicken removes easily from the bone and is cooked through.
  • Take the stock off the heat but let the chicken sit inside the stock for 15 more minutes.
  • Remove the chicken from the stock and set aside to cool.
  • Strain the stock, removing the vegetables and discard them.
  • In a new pot, pour the stock in and boil the stock until it is reduced by half.
  • Once chicken is cool, strip the meat from the chicken and set aside, discarding any skin and bones.
  • Preheat the oven to 180 degrees Celsius.
  • Put the butter and oil into the frying pan and heat until melted.
  • Add the onion and fry until translucent.
  • Add the flour and cook for a few minutes, making a roux.
  • Add chicken stock one ladle at a time, whisking, until there is a thick gravy - about 350 ml.
  • Stir in the chicken to coat, there should not be too much liquid. Add salt and pepper if needed.
  • Make the chipote rice or make just some rice.
  • In a small roasting tin, spread out some salsa verde on the base.
  • Take a tortilla and fill with rice then chicken. Repeat with each tortilla.
  • Place along the tin.
  • Cover with more salsa verde and with mozzerella.
  • Bake for 30 minutes or until the top is brown and crispy.
  • Serve with crema and the coriander garnish.