chicken enchiladas #2

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I got a good price on chicken drumsticks this weekend so I bought 16 of them figuring I will make enchiladas from them and a few other ingredients from the store and the freezer. This version ended up tasting really good.
Servings:
16 enchiladas
Preparation Time:
0.25 hours
Tools
  • 1 qt. sauce pan w/ lid
  • 10" cast iron pan w/ lid
  • 3 qt. saucier w/ lid
  • cutting board & knife
  • wooden spoon
  • couple sheets of paper towel
  • tongs
  • blender
  • microplane grater
  • citrus juicer
  • dinner plate
  • medium bowl
  • 9"x15" baking dish
  • wire cooling rack

Ingredients

A

  • 2 cup chicken stock
  • 3 guajillo chiles, stems & seeds removed
  • 1 ancho chile, stem & seeds removed
  • 1 bay leaf

B

  • 1 medium onion, chopped
  • 1 large shallot, chopped
  • 4 cloves garlic, smashed
  • 1 black plantain, sliced
  • 2 Tbsp. olive oil
  • 2 tsp. kosher salt

C

  • 1/2 cup tomato sauce
  • 1/2 tsp. fresh ground black pepper
  • 1/2 tsp. dry rubbed sage
  • 1/4 tsp. fresh ground cloves
  • 1/4 tsp. fresh ground cinnamon
  • 1/4 tsp. cocoa powder
  • 1/2 tsp. cane sugar

D

  • 2 Tbsp. olive oil
  • 16 chicken drumsticks

E

  • minced zest from one orange
  • juice from half an orange
  • 1 tsp. Thai fish sauce
  • kosher salt to taste

F

  • 16 soft corn tortillas
  • 1/4 lb. grated cheddar cheese
  • 1/4 lb. grated jack cheese
Cooking Instructions
  1. Start by heating the chicken stock in the small sauce pan while you remove the stems and seeds from the dried chiles. Wash the chiles and place them and the bay leaf into the sauce pan. Cover and reduce the heat to the lowest setting.
  2. Place the saucier, cast iron pan and cast iron lid over medium-low heat, on separate burners, to pre-heat. while you prepare the onion, shallot, garlic and plantain.
  3. Raise the heat under the saucier to medium and add the oil - wait for the oil to start to shimmer then add the onion and salt.
  4. When the onion starts to turn translucent stir in the shallot and garlic. When you can start to smell the garlic stir in the plantain. Cover and cook over medium-low heat for 10 minutes stirring occasionally.
  5. Stir in the tomato sauce, black pepper, sage, cloves, cinnamon, cocoa powder and cane sugar. Cover and cook over low heat for 10 minutes stirring occasionally.
  6. Add the chicken stock and chiles to the saucier (toss out the bay leaf). Cover and cook over medium heat until the sauce starts to boil then reduce the heat to low and simmer.
  7. Start heating the oil in the cast iron pan and pat the chicken dry with the paper towels. Fry the chicken over medium heat until all sides are browned.
  8. While the chicken is frying pour the sauce into the blender and blend until it is smooth. Mix in the orange juice and zest and salt to taste. It will be slightly sweet, spicy and fruity.
  9. When the chicken is browned on all sides, reduce the heat to low and oour the sauce over the chicken. Cover and cook over low heat until the meat is about to fall off the bones - 45 minutes to one hour.
  10. Cool the chicken on the plate and the sauce in the bowl until the chicken is cool enough to remove the skin and shred the meat.
  11. Start heating the oven to 375F. Roll up some chicken, a little cheese and a splash of sauce in each tortilla and place seam side down in the baking dish.
  12. Cover enchiladas with sauce, sprinkle with remaining cheese and bake at 375F until the cheese starts to bubble and brown a bit - about 35 minutes.
  13. Remove to a wire rack and let the dish cool for 10 minutes before serving with rice, beans, a small cabbage salad and some fresh salsa.
Notes


I know the Thai fish sauce is not traditional. I would have normally have added some dried shrimp to the chile water but I had run out and did not want to make a trip to the store for one item.