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Copycat Canyon Cafe's Pancho's Enchiladas
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- #109345
Chicken enchiladas are topped with a three-pepper cream sauce and served with a fresh tomato salad, just like the Canyon Cafe in San Antonio serves it!
serves/makes:
ready in:
over 5 hrs
over 5 hrs
2 reviews
ingredients
TOMATO SALAD
1/4 cup unseasoned rice wine vinegar
1 teaspoon sugar
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 cups coarsely chopped plum tomatoes
1/2 cup sliced green onions
ENCHILADAS
3/4 pound roasted or grilled chicken, shredded
6 tablespoons thinly sliced green onions
8 ounces shredded monterey jack cheese
8 flour tortillas (6- or 8-inch)
THREE-PEPPER CREAM SAUCE
1/2 teaspoon vegetable oil
1/3 cup diced yellow onion
2 3/4 cups heavy whipping cream
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground red cayenne pepper
1/2 teaspoon ground black pepper
1 tablespoon chicken base, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 teaspoon chicken base (see note)
1 tablespoon Dijon mustard, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 teaspoon Dijon mustard
2 teaspoons cornstarch, mixed with
1 1/2 tablespoon cold water
directions
The day before serving the enchiladas, make the tomato salad: In a glass or stainless steel mixing bowl, combine vinegar, sugar, salt and pepper; stir until sugar and salt are dissolved. Add tomatoes and green onions; cover and refrigerate overnight.
To prepare enchiladas: Heat oven to 350 degrees F. Grease a 9x13 inch baking pan.
In a large bowl, mix together chicken, green onions and cheese. Gently warm tortillas in the microwave or one at a time in a dry skillet. Lay tortillas out on a work surface.
Dividing evenly, place about 1/2 cup of the chicken mixture on each tortilla. Roll up tortillas; place in the baking pan. (Enchiladas may be assembled to this point, covered and refrigerated until needed, up to one day. Before proceeding, let return to room temperature.)
Pour about 1-1/2 cups sauce over enchiladas; bake 12 to 18 minutes or until heated through. Top with tomato salad; pass extra sauce at the table.
For Sauce: Place a large, heavy saucepan over medium-high heat. When pan is hot, add oil and onion; saute until tender. Meanwhile, pour cream into a small bowl. Add red pepper flakes, cayenne, black pepper, chicken base and mustard; mix well.
When onion is tender, add cream mixture to pan. Bring to a simmer; cook about 3 minutes, stirring frequently. Dissolve cornstarch in water; stir mixture into simmering cream sauce. Return sauce to a light simmer, then remove from heat.
cook's notes
Chicken base is concentrated broth or stock sold in the soup aisle of supermarkets.
Recipe Source: Canyon Cafe in San Antonio, Texas
added by
sjosie
nutrition data
574 calories, 31 grams fat, 46 grams carbohydrates, 27 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
July 7, 2011
I thought this was great and I make a lot of great enchilada casseroles. I did add 1/2 chopped jalapeno to both the tomatoes and chicken mixture. Only made the tomatoes about 1 hour before eating. I only had beef base and used this and did cut down the fat by using 1/2 &1/2 and 2% milk. Really tasty. Also sprinkled Queso Fresco on the top. Looking forward to leftovers tonight
March 15, 2011
So much flavor! I will use only this recipe for enchiladas from now on. Everyone loved it. I did make a few changes--I wanted a lighter version of the cream sauce, so I used 1 1/4 cups of heavy cream mixed with 3/4 cup milk and 3/4 cup chicken broth and omitted the chicken base. The sauce was exceptional. I also added 1/4 cup chopped fresh cilantro and half a minced jalapeno to the tomato salad and it only sat for about 1 1/2 hours--no need for overnight. I did fry the tortillas in oil before rolling--this is what I am used to doing and I think the texture and flavor is better.