Chicken Posole/Chicken Enchiladas

Mexican Meals
Enjoy 2 delicious Mexican meals in 1. Enjoy a bowl of Chicken Posole and some Chicken Enchiladas.

Chicken Posole

  • Servings: 5
  • Difficulty: Medium
  • Rating: ★★★★★
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Enjoy a delicious bowl of homemade Chicken Posole soup.

Ingredients

  • 1 pound of chicken breasts and legs
  • 1 Onion
  • Cilantro
  • 4 limes
  • El Mexicano White Hominy 30 oz. can
  • 1 pack of Dried Chili pods ( I love using a combo of California, Ancho, and Guajillo for sauce)
  • Dry ingredients: Oregano, cumin, salt, chicken bouillon cube, 2 bay leaves
  • 1 tsp. of Minced garlic
  • ½ cup of olive oil

Directions

    Chicken Posole Directions:
  1. Add 5 to 6 cups of water to a large pot, add chicken breasts and legs, 1 can of hominy, add a pinch of Oregano, salt and 2 bay leaves and cook on medium heat for 30 minutes or until chicken is fully cooked. Reduce to a shimmer and cover with a lid.
  2. Fill the pot halfway with water, in a separate pot, and add the pack of dried chilies. Cook on medium heat for 10-15 min. Or until chile pepper is soft.
  3. Dice half onion and cilantro and cut 4 limes in quarters. Put soup toppings to the side.
  4. Drain liquid from chilies and reserve 1 cup of juice from the pan.
  5. Allow peppers to cool for 10-15 min.
  6. Remove seeds from all the peppers using a knife, cut the top off and slice in half. Use a knife and gently scrape the seeds out using a downward motion.
  7. In a food ninja or blender, add half onion, 1 tsp. Garlic, half of one chicken bouillon cube, handful of cilantro, ½ cup olive oil, 1 tsp. Cumin, reserve 1 cup of juice from the chile pan, and add chile peppers. Blend for 5-10 seconds or until fully blended.
  8. In a separate bowl, pour mixture from the blender thru a small hand held strainer to have a clear sauce. Do it in stages by adding a little each time and take a spoon to press down on top to push sauce through the strainer. Once this is completed set sauce aside.

    9. I like to keep the sauce separate from the main soup pot so your family can add as much or as little as they want to their own bowl. Add chicken soup to bowl and squeeze a lime in soup, add onion and cilantro toppings to taste. I like to add 1 to 2 tsp. of the sauce to my bowl.

Chicken Enchiladas

  • Servings: 8-10
  • Difficulty: Easy
  • Rating: ★★★★★
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Enjoy some homemade Chicken Enchiladas.

Ingredients

  • 1 Shredded chicken from the Chicken Posole
  • 8-10 corn tortillas
  • 4 tsp. of veg. Oil
  • 1 Onion
  • Cilantro
  • Green Onions
  • Same sauce you made from the Chicken Posole
  • 1 bag of blended cheese cheddar/monterey jack

Directions

    Chicken Enchiladas Directions:
  1. On medium heat, add veg oil to the pan. Cook each tortilla for 1-2 minutes on each side and set aside.
  2. Put 10 tortillas to the side to cool down
  3. In separate bowls have the diced onion and cilantro in a bowl, cheese, and shredded chicken. Dip tortilla in the sauce and completely lay flat on a casserole dish and add chicken and onion, cilantro & shredded cheese and roll the tortilla and place the tortilla downward and repeat steps for each enchilada. Stack next to each one.
  4. Add the remainder of the sauce on top of all the enchiladas
  5. Cover enchiladas with cheese
  6. Add cilantro and green onion on top.
  7. Bake at 350’ for 15 min. Or until the cheese is fully melted.
  8. Serve with sour cream on top. (optional)

    9. Pairs nicely with Spanish rice, beans or a salad.