GARLIC CONFIT RED CHILE CHICKEN ENCHILADAS FROM ROTISSERIE CHICKEN

‪@SherwoodsGarlicConfitSpread‬
CHICKEN STOCK:
2oz Sherwood’s BIRRIA Garlic Confit Spread
2oz Sherwood’s Garlic Confit Olive Oil
2 peeled Carrots
2 Celery stalks
1red Onion
1 bell pepper
1 Rotisserie. Chicken carcass
Red chile Enchilada Sauce:
2oz Sherwood’s BIRRIA. Garlic Confit Spread
2oz Sherwood’s BIRRIA Garlic Infused Olive Oil
1 Tbsp Chicken fat
1 cup chicken stock
2 Tbsp All Purpose Flour
4 New Mexico Dried Red Chilies
2 Dried Ancho Chiles
6 Dried Chiles De Arbol
1 bay leaf
4 Chiltepines
1 Tbsp Onion Powder
1/2 Tbsp Oregano
1 tsp Ground Celery Seed
1 tsp Apple Cider Vinegar
Salt and pepper to taste
Use a spice blender to grind all dried Chiles. and bay leaf into powder. Toast the flour and dried chilies in the garlic infused olive oil and chicken fat, then add chicken stock, spices, and apple cider vinegar then reduce heat to low and simmer for 5 minutes or until sauce thickens.
Enchiladas filling:
2 cups Pulled rotisserie Chicken
1/2 cup softened cream cheese
1/2 cup shredded mozzarella
1/2 cup red enchilada sauce
4 pieces string cheese
Combine chicken, cream cheese, shredded mozzarella cheese, and red enchiladas sauce in a bowl until fully mixed. Dip tortilla in red enchilada sauce, fill with 1 piece of string cheese, and chicken mixture, then roll up and place seam side down in a casserole dish lined with some of the red enchilada sauce. Place 4 large enchiladas in dish, top with shredded cheddar cheese, then bake at 375 F covered for 30 minutes, then uncover and broil for 6 minutes or until golden cheese crust forms on top.
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