I usually use poached chicken in enchiladas, but have even used rotisserie chicken, which is always moist and gives me chicken from all parts of the bird. Just for something a little different, I decided to grill some flattened and beer-brined chicken breasts for these enchiladas, and it made all the difference. The brined chicken was the definition of succulent.
We were fond of red and white enchiladas—using both enchilada and cheese sauces—until my husband’s lactose intolerance, so I’m skipping the cheese sauce, using a little more enchilada sauce, and less shredded cheddar. I make my own enchilada sauce, which has been posted on this site a few times, I think, and it makes a big difference. If you have never tasted enchilada sauce that doesn’t use tomatoes, I urge you to try it. Here’s the recipe again, adjusted to make 3 cups:
Prepare Reconstituted Dried Chiles
- Rinse 6-8 dried ancho chiles, remove stems and seeds
- Tear into pieces so they fit in a small container or bowl
- Cover with 3 cups boiling water, submerging the peppers as much as possible; cover container with plastic wrap
- Set aside for at least 45 minutes; reconstituted peppers will be dark red, soft, and pliable
- Place reconstituted chiles in blender with half the liquid and puree, adding the rest of the liquid through the lid opening
- Strain puree through a fine strainer to remove large pieces of pulp—stir slowly in the strainer with a spoon until all the liquid is out and only the pepper fiber remains in the strainer (about 5 minutes)
Prepare Enchilada Sauce
- Heat 2 tablespoons vegetable oil and 2 cloves of grated garlic in saucepan over medium heat until you can smell the garlic
- Stir in 2 tablespoon flour until smooth
- Stir in 1 teaspoon salt, 1/2 teaspoon dried oregano, and 1/2 teaspoon ground cumin
- Pour in pepper puree and 2 tablespoon white or rice vinegar
- Stir and simmer until slightly thickened
Grilled, Beer-Brined Chicken Enchiladas
At least 3 boneless, skinless chicken breasts
3 cups enchilada sauce
1 small onion, diced
1 3/4-2 cups shredded cheddar cheese
8-10 8″ flour tortillas
- Flatten breasts to a uniform thickness, maybe a little less than 1/2″, between plastic wrap.
- Place chicken in large dish with brine (see below).
- Cover with plastic wrap and brine for at least 4 hours.
- Remove chicken from brine and grill over direct heat, turning once, closing grill lid between turnings. The chicken cooks after about 5 minutes per side at 300° but use a thermometer to test for an internal temperature of about 165°
- On a large cutting board, pull the grilled chicken into large shreds. I only used 3 of the breasts for 7 good sized enchiladas. The two breasts left over will not go to waste!
- Mix the pulled chicken with about 1 cup of enchilada sauce and 1 small diced onion.
- Fill 8″ tortillas (mine were whole grain) with about 1/3-1/2 cup of the meat and sprinkle with shredded cheddar cheese.
- Place filled tortillas in large baking dish with about 1/2 cup of the enchilada sauce spread over the bottom.
- Pour the remaining enchilada sauce down the center of your row of enchiladas and sprinkle with more cheddar.
- Bake at 350° for about 25 minutes, until cheese is melted and edges of tortillas are beginning to brown.
- 2 12 oz bottles beer
- 2 tablespoons kosher salt
- 1 tablespoon chili powder
I also made a small pot of black beans, but I’m retired, so don’t feel like you have to go all out.