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Enchilada Recipe

Name: Barrio Tacos Lakewoods Enchilada Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb boneless skinless chicken thighs (or breasts); 6 slices bacon, diced; 1.5 cups smoked cheddar, shredded; 1 onion, small, finely diced; 2 tsp garlic cloves, minced; 1 tsp ground cumin; 1 tsp chili powder; 1 tsp salt; 0.5 tsp black pepper; 0.25 cups canned diced green chiles (mild), drained; 0.25 cups fresh cilantro, chopped; 2 cups mild enchilada sauce (store-bought or homemade); 8 flour tortillas (8-inch) or corn if preferred; 1 tbsp vegetable oil (for warming/softening tortillas); 2 roma tomatoes, seeded and finely diced; 0.25 cups white or red onion, finely diced; 1 jalapeño, seeds removed and finely minced (optional); 1 tbsp lime juice; 0.25 tsp salt (for pico); 2 cups widow chips (crispy tortilla chips) or substitute; 1 ripe avocado, diced; 1 ripe avocado (for ranch); 0.5 cups plain Greek yogurt; 2 tbsp mayonnaise; 3 tbsp buttermilk (or milk); 1 tbsp fresh dill, chopped; 1 tbsp fresh chives, chopped; 0.5 tsp garlic powder; 0.5 tsp onion powder; 1 tsp lime juice

Inspired by Barrio Tacos Lakewood

Time1h

Serves4

enchilada chicken, bacon, smoked cheddar, pico de Gallo, widow chips, avocado ranch

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Ingredients

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Chicken & Filling

1 lb boneless skinless chicken thighs (or breasts)

6 slices bacon, diced

1 1/2 cups smoked cheddar, shredded

1 onion, small, finely diced

2 tsp Garlic cloves, minced

1 tsp Ground cumin

1 tsp Chili powder

1 tsp Celtic sea salt

1/2 tsp black pepper

1/4 cups canned diced green chiles (mild), drained

1/4 cups Fresh cilantro, chopped

Sauce & Tortillas

2 cups mild enchilada sauce (store-bought or homemade)

8 flour tortillas (8-inch) or corn if preferred

1 tbsp vegetable oil (for warming/softening tortillas)

Pico de Gallo & Toppings

2 roma tomatoes, seeded and finely diced

1/4 cups white or red onion, finely diced

1 jalapeño, seeds removed and finely minced (optional)

1 tbsp ReaLime juice

1/4 tsp salt (for pico)

2 cups widow chips (crispy tortilla chips) or substitute

1 ripe avocado, diced

Avocado Ranch

1 ripe avocado (for ranch)

1/2 cups plain Greek yogurt

2 tbsp Mayonnaise

3 tbsp buttermilk (or milk)

1 tbsp fresh dill, chopped

1 tbsp fresh chives, chopped

1/2 tsp Watkins garlic powder

1/2 tsp Onion powder

1 tsp ReaLime juice

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Finish & Garnish

1/4 cups Fresh cilantro leaves

2 Lime wedges

Method

Pico de Gallo & Avocado Ranch

Make pico de Gallo

Combine the diced roma tomatoes, 1/4 cup diced onion, minced jalapeño, 1 tablespoon lime juice and 1/4 teaspoon salt in a bowl. Stir to combine and let sit at room temperature while you prepare the rest so flavors meld.

Make avocado ranch

In a blender or food processor, add 1 ripe avocado (for ranch), 1/2 cup Greek yogurt, 2 tablespoons mayonnaise, 3 tablespoons buttermilk, 1 tablespoon chopped dill, 1 tablespoon chopped chives, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon lime juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Blend until smooth and creamy, adding up to 1 tablespoon more buttermilk if needed to reach a drizzleable consistency. Taste and adjust salt or lime.

Chicken & Bacon Filling

Cook bacon

In a large skillet over medium heat, add the diced bacon. Cook, stirring occasionally, until crisp and fat is rendered, about 6-8 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, reserving bacon fat in the skillet (leave about 1 tablespoon; discard excess).

Cook chicken

Season the chicken (1 lb) with 1 tsp salt, 1/2 tsp black pepper, 1 tsp ground cumin and 1 tsp chili powder. Add 1 tablespoon neutral oil to the bacon fat if pan is dry and raise heat to medium-high. Add seasoned chicken and cook 4-6 minutes per side until internal temperature reaches 165°F (74°C) and chicken is golden. Remove chicken to a plate and let rest 5 minutes, then shred with two forks or dice finely.

Build filling

Return skillet to medium heat. If needed add 1 teaspoon oil, sauté the finely diced onion for 3-4 minutes until translucent. Add 2 teaspoons minced garlic and cook 30 seconds more. Stir in drained 1/4 cup diced green chiles and the shredded chicken, fold in the reserved crisp bacon (reserving a small handful for garnish), and 1 cup of the shredded smoked cheddar. Cook 1-2 minutes to warm through and let flavors combine. Stir in 1/4 cup chopped fresh cilantro. Taste and adjust seasoning.

Assemble & Bake Enchiladas

Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

Soften tortillas: heat a small skillet over medium heat with 1 tablespoon vegetable oil. Briefly warm each tortilla 15-20 seconds per side just until pliable, or wrap stacked tortillas in foil and warm in oven 5 minutes. Keep tortillas covered with a clean towel to stay soft while assembling.

Pour 1/2 cup enchilada sauce into the bottom of the prepared dish and spread to coat evenly.

Assemble: spoon about 1/4 to 1/3 cup of the chicken-bacon-cheese filling onto the center of each warmed tortilla. Roll tightly and place seam-side down in the baking dish. Repeat with remaining tortillas and filling (should fill about 8 tortillas).

Top and bake: pour remaining enchilada sauce evenly over the rolled enchiladas. Sprinkle the remaining 1/2 cup smoked cheddar over the top. Cover loosely with foil and bake 15 minutes. Remove foil and bake another 5-7 minutes until cheese melts and sauce bubbles.

Finish & Serve

Remove enchiladas from oven and let rest 5 minutes. Plate enchiladas and top each portion with a generous spoonful of pico de Gallo, diced avocado, a drizzle of avocado ranch, and the reserved crisp bacon pieces.

Scatter widow chips (about 2 cups) alongside or lightly crushed on top for crunch. Garnish with fresh cilantro leaves and serve with lime wedges for squeezing.