Prancing Pig

Ingredients

Enchiladas

Three Skinless/Boneless Chicken Breasts
BBQ Spice Rub (like Prancing Pig All Purpose BBQ Rub)
Olive Oil
One small yellow onion, chopped
Two cloves of garlic, minced
4 oz. of lime juice
6 oz. Chili Sauce
12-16 Small Corn or Flour Tortillas
16 oz. Mexican blend shredded cheese

Optional Fillings

Chopped Onion
Black Beans or Pinto Beans

Lime & Cilantro Sour Cream Topping

1 cup Sour Cream
4 oz. cup Lime Juice
1/4 Cup Cilantro, finely chopped

Optional Toppings

Ripe Avocado, diced
Green onion or chives, chopped
Cilantro, chopped
Lettuce, chopped
Prancing Pig Carrot and Garlic Hot Sauce

Directions

Generously season the chicken breasts with the BBQ rub.
At this step, we are searing the chicken breast. You can use an Instant Pot or a frying pan on your stovetop. If using an Instant Pot, turn on the sauté setting. If using a frying pan, put it on a large burner on high. Add a tablespoon of oil to the pan and allow to heat-up until the oil just begins to smoke.
Add in the chicken breasts and brown the chicken on both side (about 2 minutes per side). Do not overcrowd the pan. It may be necessary to do this in batches. Remove the chicken breast and set aside.
Add the onion and garlic and cook until translucent. Stir while cooking, scrapping the bottom of the pan to loosen the brown bits created during the searing of the chicken.
Deglaze the pan with the lime juice, again, scrapping the bottom of the pan to remove all remaining bits stuck to the pan.
Combine the liquid from the pan with the Chili Sauce in the pressure cooker (Instant Pot or other cooker) and add in the seared chicken breasts.
Pressure cook, on high, for 40 minutes. While this is cooking, preheat oven to 375°.
Remove chicken and set aside to cool.
Put all the remaining liquid from the pressure cooker into a sauce pan. Simmer and reduce liquid by approximately one-third. This is our enchilada sauce.
Warm tortillas in a frying pan to make them soft and pliable (especially if using corn tortillas). Sprinkle with a little water if they are bit dry.
Prepare a large baking dish (ex; 12x9 pyrex): Pour a thin layer of the prepared sauce over the entire bottom of the dish.
Pull the chicken into small bit-size pieces and place in a bowl. Add about 1/4 cup of the sauce and stir into the pulled chicken.
To make the enchiladas, place the warmed, pliable tortillas on your work surface. Fill with a small amount of cheese, chicken and additional, optional fillings. Do not overfill. Roll tortilla tightly and place into baking dish, seam-side down. Continue through all tortillas, making one layer of snuggly packed enchiladas.
Lightly brush the enchiladas with olive oil.
Pour sauce over the top of the enchiladas. I like to leave some of the tortillas uncoated. These portions will crisp up on the oven.
Add more cheese on top of the enchiladas.
Place baking dish in the oven and cook for about 15 minutes (or until they being to brown on the edges.
Remove from oven and let cool for a few minutes.
Remove from pan with a wide spatula. Add desired toppings. Serve with rice and beans, if desired.

Lime & Cilantro Sour Cream Topping

Wisk together the lime juice, sour cream and cilantro. Season to taste.

Chicken Enchiladas with Achiote and Habanero Chili Sauce

Introduction

Ingredients

Directions

Lime & Cilantro Sour Cream Topping

Chicken Enchiladas with Achiote and Habanero Chili Sauce

Introduction

Ingredients

Directions

Lime & Cilantro Sour Cream Topping

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