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ENCHILADAS INSPIRED BY SCHITT'S CREEK

cook:

20 min

Picture for Enchiladas inspired by Schitt's Creek

3,702,683 views  This week we're celebrating the 200th episode of Binging with Babish with...a pretty normal episode, since I didn't realize it was the 200th until someone pointed it out to me on Reddit! So we'll just pretend that I wanted to be lowkey about it. I had been looking forward to this one for a while, mostly because well, I love enchiladas. The Rose "family recipe" involving the folding of cheese could only mean one thing: a queso drizzled over top the spicy little parcels before getting all browned and bubbly in the oven. Sign me up.

4 servings

US

original

metric

INGREDIENTS

For the Salsa Roja

For the Salsa Roja

Cherry red guajillo chilis

Cherry red guajillo chilis

Dried ancho chilis

Dried ancho chilis

Pasilla chilis (optional)

Pasilla chilis (optional)

medium onions, peeled and chopped

2 medium onions, peeled and chopped

plum tomatoes, halved

2 plum tomatoes, halved

garlic, peeled

3 cloves garlic, peeled

Water

Water

Mexican oregano (optional)

Mexican oregano (optional)

large chicken breasts

3 large chicken breasts

Kosher salt

Kosher salt

Freshly ground black pepper

Freshly ground black pepper

For the Filling and Assembly

For the Filling and Assembly

large cooked chicken breasts from salsa roja, shredded

3 large cooked chicken breasts from salsa roja, shredded

poblano peppers, halved and fire roasted

3 poblano peppers, halved and fire roasted

for the Salsa de Queso

for the Salsa de Queso

butter

3 tbsp butter

flour

3 tbsp flour

whole milk

2 cups whole milk

queso de papa cheddar, shredded

8 oz queso de papa cheddar, shredded

Additional queso de papa, for topping

Additional queso de papa, for topping

for the Corn tortillas

for the Corn tortillas

Corn tortillas

Corn tortillas

Vegetable oil

Vegetable oil

Oaxaca Cheese

Oaxaca Cheese

DIRECTIONS

1.

For the Salsa Roja

1.

Start by removing the stems and seeds from the chilis and cut into 1” segments.

Cherry red guajillo chilis

Cherry red guajillo chilis

Dried ancho chilis

Dried ancho chilis

Pasilla chilis (optional)

Pasilla chilis (optional)

2.

Peel and medium onions into chunks. Cut plum tomatoes in half. Peel the cloves of garlic.

medium onions, peeled and chopped

2 medium onions, peeled and chopped

plum tomatoes, halved

2 plum tomatoes, halved

garlic, peeled

3 cloves garlic, peeled

3.

Over the stovetop, dry roast the peppers in a dry pan over medium heat for 1-2 minutes. Set aside once roasted.

4.

Into the same pan goes the onions, garlic, and tomatoes to char a little bit. Once the onions and tomatoes have picked up a little color, add back in the chiles along with enough water to cover everything in the pot.

Water

Water

5.

Bring to a bare simmer, then add in a generous pinch of Mexican oregano.

Mexican oregano (optional)

Mexican oregano (optional)

6.

Take large chicken breasts and butterfly cut each piece before killing the heat and adding the chicken to the pot of vegetables, making sure to fully submerge the chicken.

large chicken breasts

3 large chicken breasts

7.

Once nestled, cover and let sit for 15 minutes before removing the chicken when it has reached an internal temperature of 164°F.

8.

In a blender, add in the vegetables and chiles before covering just enough with the cooking liquid. Blend until a canned tomato sauce consistency is reached. Season with a few pinches of kosher salt and twists of freshly ground pepper to taste.

Freshly ground black pepper

Freshly ground black pepper

Kosher salt

Kosher salt

9.

Blend one last time to combine.

10.

for the Enchilada Filling and Assembly:

1.

Start by shredding the large chicken breasts from the red sauce. Remove the stems and seeds of poblano peppers and cut in half.

large cooked chicken breasts from salsa roja, shredded

3 large cooked chicken breasts from salsa roja, shredded

poblano peppers, halved and fire roasted

3 poblano peppers, halved and fire roasted

2.

Place each half of the poblano pepper over the stovetop and roast until the exteriors are fully blackened. After the pepper is fully roasted, pile them together onto aluminum foil and wrap the peppers up into a package.

3.

Using gloved hands, scrape off all of the blackened exteriors and slice into small pieces.

4.

For the Queso

1.

In a pot add flour and butter. Cook and whisk together for 1-2 minutes over low heat. Slowly stream in whole milk while constantly whisking until a thick white sauce has formed.

butter

3 tbsp butter

flour

3 tbsp flour

whole milk

2 cups whole milk

2.

Kill the heat, add in shredded queso de papa and, using a rubber spatula, gently fold in the cheese (stirring gently from the bottom upward over the cheese) until smooth.

queso de papa cheddar, shredded

8 oz queso de papa cheddar, shredded

3.

For the Corn tortillas

1.

In a saucepan filled with a little vegetable oil over medium heat fry, each tortilla for just a few seconds on each side. Once fried, drain on paper towels. Rinse and repeat with a dozen more tortillas.

Corn tortillas

Corn tortillas

Vegetable oil

Vegetable oil

2.

for the Assembly

1.

Start by preparing a dipping and rolling station along with an optional Oaxaca cheese.

Oaxaca Cheese

Oaxaca Cheese

2.

Pour some Salsa Roja into a shallow dish then dip and thoroughly coat a tortilla on both sides with Salsa Roja.

For the Salsa Roja

For the Salsa Roja

for the Corn tortillas

for the Corn tortillas

3.

Layer with shredded chicken, Oaxaca cheese, and poblano peppers in the center of the tortilla before rolling the tortilla around tightly.

large cooked chicken breasts from salsa roja, shredded

large cooked chicken breasts from salsa roja, shredded

Oaxaca Cheese

Oaxaca Cheese

poblano peppers, halved and fire roasted

poblano peppers, halved and fire roasted

4.

Place the seam side down in a waiting pre-oiled casserole dish. Rinse and repeat until the casserole dish is full.

5.

Generously drizzle the tortillas with more salsa Roja and topping with more shredded queso de papa then finishing off with a generous drizzle of the cheese sauce.

For the Salsa Roja

For the Salsa Roja

Additional queso de papa, for topping

Additional queso de papa, for topping

for the Corn tortillas

for the Corn tortillas

6.

Place into a preheated 400°F oven uncovered for 10-15 minutes or until lightly brown and bubbly.

7.

Let rest at room temperature for 10 minutes before serving.

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