Description
Jamie Oliver’s Chicken Enchiladas bring Mexican comfort straight to your kitchen table. Spicy shredded chicken wrapped in warm tortillas and smothered with rich tomato sauce creates a delicious meal that will satisfy family and friends.
Ingredients
Scale
Meats and Poultry:
- 2 kilograms (4.4 pounds) whole free-range chicken
- Pork dripping
Vegetables, Herbs, and Fruits:
- 4 onions
- 2 carrots
- 2 celery sticks
- 12 garlic cloves
- 1 garlic bulb
- 1 ripe plantain
- 3 ripe tomatoes
- 3 mixed-color heritage tomatoes
- 1 corn on cob
- 2 limes
- 1 small red onion
- 2 jalapeño chillies
Dried Ingredients, Nuts, Seeds, and Spices:
- 250 grams (8.8 ounces) dried mulato peppers
- 160 grams (5.6 ounces) dried ancho pepper
- 160 grams (5.6 ounces) dried pasilla pepper
- 125 grams (4.4 ounces) sesame seeds
- 125 grams (4.4 ounces) unsalted peanuts
- 125 grams (4.4 ounces) blanched almonds
- 125 grams (4.4 ounces) raisins
- 1 teaspoon black peppercorns
- 1 teaspoon ground cinnamon
- 1 teaspoon ground clove
- 1 teaspoon star anise
- 1 teaspoon black pepper
- 50 grams (1.8 ounces) dried epazote (optional)
Additional Ingredients:
- 12
Instructions
- Gently poach the chicken by nestling it alongside aromatic vegetables like onions, carrots, celery, and garlic in a spacious stockpot. Scatter whole peppercorns and fresh parsley sprigs, then completely submerge with cold water. Bring the liquid to a gentle rolling boil, reduce heat, and allow the chicken to simmer for approximately 90 minutes, letting it rest in the flavorful broth afterward.
- Transform dried peppers by toasting them carefully until fragrant, then immerse in boiling water to rehydrate. In a separate skillet, carefully toast sesame seeds, peanuts, and almonds until golden brown. Incorporate finely chopped onions, minced garlic, and ground spices, creating a rich base. Blend this mixture with ripe plantain, juicy tomatoes, and sweet raisins. Slowly incorporate grated dark chocolate and simmer the sauce for a full hour, developing complex flavors.
- Prepare vibrant corn salsa by charring a fresh corn cob on a preheated griddle until kernels develop deep caramelized spots. Carefully slice kernels off the cob, then combine with tangy lime juice, sea salt, cracked black pepper, finely diced red onion, colorful heritage tomatoes, and thinly sliced spicy jalapeños.
- Create aromatic green rice by sautéing finely chopped onion and minced garlic in rendered pork drippings until translucent. Introduce long-grain rice, stirring to coat each grain, then pour in rich chicken stock or reserved poaching liquid. Fold in freshly chopped coriander and parsley, cover, and simmer until rice becomes tender and fluffy.
- Complete the dish by shredding the delicately poached chicken into tender strips. Gently warm approximately 2 cups (500 milliliters) of prepared mole sauce. Brush corn tortillas with pork drippings, fill with succulent chicken, and fold into half-moon shapes. Carefully fry until achieving a golden, crisp exterior. Dunk each enchilada in warm mole sauce, plate artfully, and garnish with vibrant corn salsa and fragrant green rice.
Notes
- Uncover the magic of homemade mole sauce, where complex layers of chocolate, chiles, and spices dance together in a symphony of flavor.
- Transform ordinary chicken into a tender masterpiece through gentle poaching, allowing each bite to soak up the rich, nuanced sauce.
- Discover the secret of street-style cooking by charring corn and toasting dried peppers, unlocking deep, smoky aromatics that define authentic Mexican cuisine.
- Embrace the art of efficient cooking by preparing key components like poached chicken and mole sauce in advance, turning meal prep into a joyful culinary adventure.
- Experience the ultimate comfort food that bridges generations, bringing the soul of Mexican kitchens directly to your dining table with every carefully crafted enchilada.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 12
- Calories: 450 kcal
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 22 g
- Cholesterol: 70 mg