Enchiladas, a beloved staple of Mexican cuisine, boast a history that dates back to the time of the Aztecs, who would fill corn tortillas with various ingredients, rolling them up and enjoying them with a variety of sauces. This culinary tradition has evolved over the centuries, transforming into the diverse and flavorful enchiladas we know today. Their significance goes beyond mere sustenance; enchiladas represent a vibrant cultural heritage, showcasing the blending of indigenous ingredients with Spanish influences.
Quality ingredients play a crucial role in creating delicious and nutritious enchiladas. By choosing fresh vegetables, lean proteins, and homemade sauces, you not only elevate the flavor of your dish but also ensure that you are nourishing your body. Health Craft's commitment to promoting healthy cooking aligns perfectly with these values, encouraging our community of health-conscious consumers to explore the joys of preparing traditional recipes with a modern, health-focused twist.
We invite you to join us in celebrating the art of enchilada-making! Share your own experiences, favorite recipes, and tips for creating healthier versions of this timeless dish. Together, we can foster a supportive community that values exceptional culinary experiences and outstanding customer service, all while embracing the rich history and cultural significance of enchiladas.
PREPARATION: 1 hour – Makes 8 servings
EQUIPMENT: French chef knife, Cutting Board, Kitchen Machine food cutter, 3-quart saucepan, 2-quart stainless mixing bowl, blender, 13-inch chef pan.
- 2 whole chicken breasts
- 1 quart purified or filtered water (do not use tap water)
- 1 onion cut in half.
- 1 bay leaf
- 8 pepper whole corn
- 3 tablespoons Parmesan cheese grated #1 blade.
- ½ cup Monterey Jack cheese, shredded #2 blade
- 1 can green chilies 4½ ounces
- 1½ pounds San Marzano tomatoes peeled and seeded.
- or a 15-ounce can of whole peeled tomatoes
- ½ cup buttermilk
- 8 corn tortillas
- ½ cup cheddar cheese
- 3 tablespoons cilantro
DIRECTIONS
Place chicken breast in the 3-quart saucepan and cover with water, add onion, bay leaf, and peppercorns. Cover, open the vent, and simmer over low heat at 200ᵒF for 30 minutes. Cool in refrigerator and reserve chicken broth for future use.
Shred the chicken. In a mixing bowl combine chicken with Parmesan and Monterey Jack cheese. Set it aside.
In a blender, combine green chilies, tomatoes, cilantro, and butter milk, and set aside. NOTE: you may have to do 3 to 5 equal batches.
To soften tortillas, place between damp paper towels in 8-inch Chef Pan, cover and place over low-heat, 7-10 minutes.
Fill each tortilla with one-eighth of the chicken and cheese mixture. Roll tightly.
In the 13-inch Chef Pan, place the tortillas seam-side down. Pour reserved chili-tomato mixture over tortillas, top with cheddar cheese, cover open the vent, and cook over medium-low heat 200ᵒF for 25-25 minutes.
To Serve: Top with cilantro
NUTRITIONAL BREAKDOWN PER SERVING: Calories 202; Fat Grams 5; Carbohydrate Grams 18; Protein Grams 22; Cholesterol mg 44; Sodium mg 250.
THE POINT SYSTEM: Calorie Points 2½; Protein Points 3; Fat Grams 5; Sodium Points 11; Fiber Points 1; Carbohydrate Points 1; Cholesterol Points 4.