Notes — Trying to impress your very hungry midwestern date? Ever wanted to cook Mexican/French fusion in the most North Dakotan way? This is the perfect recipe. It was so complicated, and so rich, that I’ve only made it once. Haven’t cooked it since at least 2015. Would probably be a good base for Mexicali-style burritos though. (unknown kcal/recipe)
Ingredients (Chicken Velouté Sauce)
- 6 cups chicken stock
- 2 oz. ghee/clarified butter
- 2 oz. flour
- 3 large white mushrooms, minced
Ingredients (Enchiladas)
- 10 medium flour tortillas
- 1 batch of creamy habañero sauce
- 8oz carton of greek yogurt
- 2 1/2 cups chicken velouté sauce
- 6 oz diced roasted anaheims/serranos
- 6 cups chicken broth
- 3 chicken breasts, cooked in broth and shredded
- 1/4 to 1/2 lb shredded cheddar sharp cheese
Instructions
- Boil the chicken breasts in broth. Remove once they’re easy to shred.
- Sauté the mushrooms in the clarified butter until as much of the moisture is removed from them as possible. Set mushrooms aside.
- Stir in the flour to make a roux. Darken until it is a light amber brown.
- Slowly add the broth and mushrooms, stirring to prevent clumping.
- Let the velouté mixture simmer on low for 30 min until it is almost half it’s original volume and velvety in texture.
- While velouté is cooking, shred the chicken and season lightly with salt and pepper. Shred the cheese and dice the roasted peppers.
- Once the velouté is done, mix the wet ingredients.
- Grease the pans lightly with clarified butter.
- Set aside 1/2 of the sauce. Mix other half with the chicken in a bowl.
- Fill a tortilla with the chicken mixture, top with cheese and roll the enchiladas then add to the pan.
- Cover each layer of enchiladas with some of the sauce.
- Pour the rest of the sauce on top of the pan full of rolled enchiladas. Make sure to get some in between the tortillas.
- Preheat the oven to 350˚F.
- Sprinkle cheese on top.
- Cover with aluminum foil and cook for 35-40 min.
- Uncover and cook for an additional 10-15 min.