ITT: chicken enchiladas

[Anonymous No.11743820]

All the shit I have right here. I’m missing a couple things that would probably make it better, but this is what I’m making it with

[Anonymous No.11743831]

>>11743820
What is "Enchilada sauce" and where is the Garlic?

[Anonymous No.11743859]

>>11743820
>>a couple
Try a lot.

but at least you're cooking anon, and it's nice to see that instead of more fast food bullshit. Keep it up.

[Anonymous No.11743883]

Boiling the chicken to make it easier for shredding it before combining with other ingredients. Got onions diced and ready to go in skillet, they will go in first once the oil and garlic powder and nice and hot

[Anonymous No.11743886]

>>11743820
>pre shredded cheese
mmmm, i love that ground up bark dust flavor that is on that cheese. it literally takes like 2 minutes to shred your own cheese

[Anonymous No.11743888]

>>11743883

[Anonymous No.11743897]

>>11743883
I hope that by "boiling" you mean you're poaching it in stock flavored with Mexican spices, and that you didn't just stick chicken breast in a pot of water at a rolling boil. And I REALLY hope that if you did the latter you at least salted the water.

[Anonymous No.11743927]

>>11743888
Added corn, black beans, garlic powder, red pepper flakes, salt, allowing to simmer for a bit

[Anonymous No.11743930]

>>11743927
how can your pan be simmering if there is no liquid?

[Anonymous No.11743953]

>>11743927
Letting the chicken cool for a few before I shred it and then add the chicken and sauce to skillet.

[Anonymous No.11743965]

>>11743953
dear god, he didn't brown the chicken before braising it

[Anonymous No.11744005]

>>11743953
Chicken shredded ready to be mixed with other ingredients

[Anonymous No.11744015]

>>11743820
>mexican food
>olive oil

[Anonymous No.11744039]

>>11743820
>everything from a can
>kraft cheese
>boneless skinless chicken breast
>cooking with extra virgin olive oil
That being said, they'll probably taste fine and at least this is sadly better than another fast food thread.

[Anonymous No.11744042]

>>11744005
Used half the fan of sauce and half the bag of cheese and blended it all together. Now preheating the oven to 325 and gonna roll these bad boys up and cover them in cheese and sauce

[Anonymous No.11744046]

>>11744039
At least he's cooking for himself. Keep going, OP.

[Anonymous No.11744101]

>>11744042
Ok everything in the dish rolled up coated in sauce and cheese ready to go in at 325 for 12 minutes.

And cut me some slack guys I’m winging all this never tried it before

[Anonymous No.11744110]

>>11744101
>enchiladas
No, but grats on your wet burritos.

[Anonymous No.11744149]

>>11744101
Close enough I guess. I would do a few things different next time but overall I’m not disappointed in the result.

[Anonymous No.11744153]

>>11744110
he hasn't baked them yet, numbnutz

[Anonymous No.11744156]

>>11743820
> beaner food

kys

[Anonymous No.11744159]

>>11744149
use corn tortillas next time

[Anonymous No.11744169]

>>11744101
>flour tortillas

What color is your skin, senpai?

[Anonymous No.11744171]

>>11744149
They taste better than they look

[Anonymous No.11744172]

>>11744149
Should throw them under the broiler to get those little brown bubbles on the cheese.

[Anonymous No.11744195]

>>11744169
I’m a white southern man. I used to date a Mexican chick for years and she made me all kinds of authentic shit and I only half ass paid attention. Miss the food so I’ve been screwing around and trying some out myself.

[Anonymous No.11744229]

>>11744195
Yeah that explains a lot.

Use flour tortillas, my guy.

[Anonymous No.11744253]

>>11744229
I'll assume you mean corn because I did use flour. Anyway it was my first time trying and this board was full of garbage so I gave it a shot. Thanks for sticking around and/or any advice.

[Anonymous No.11744287]

>>11744253
Yeah sorry I meant corn.
Disregard me, I suck cocks

[Anonymous No.11744397]

>>11743820
You may not want to bother but you can up the sauce game considerably by using dried peppers and fire roasted tomatoes. I've made this one but in addition to the guajillo, I use arbol, ancho and chipotle. You might try it on a weekend or some shit since you're trying to hit that former mex wench sweet spot.

https://www.seriouseats.com/recipes/2012/05/red-enchilada-sauce-how-to-make-mexican-recipe.html

[Anonymous No.11744540]

>>11744397
Yeah I realized when making it that I didn't have near as much sauce as I wanted or needed. Next time I'll try my own sauce for sure.
All things considered, it didn't turn out bad they tasted pretty good but there are a few things I will definetly do different next time. This was a practice run and I figured I'd get shit on but at least one or two anons would offer some advice.

[Anonymous No.11744591]

>>11744171
they look just fine to me.
i'd throw some green onions and diced jalapenos on top before baking and maybe sautee some diced onion with a little garlic with the corn before the beans go in.
i'm gonna make this now. thanks.

[Anonymous No.11744737]

>>11744591
Thanks man

[Anonymous No.11744792]

>>11744171
Those look decent, but I wouldn’t consider them chicken enchiladas. It’s a bit more like a chicken burrito. Looks tasty though, good job.