A Recipe from the Renewal by Andersen Family
At Renewal by Andersen of Sacramento, our certified master installers arrive at each job site expertly trained and prepared for the task at hand. They take their craft seriously and schedule each installation project down to the minute. But when a lunch break arrives, the Renewal by Andersen family crew comes together not just to discuss the elements of the project, but to share a family meal.
What’s the most popular dish? Our team agrees that the following recipe for chicken enchiladas never ends with leftovers.
- 2 chicken breasts (about 2 pounds)
- 2 cups chicken broth
- 2 cloves garlic
- 2 bay leaves
- 3 to 5 sprigs fresh cilantro, plus more for topping
- Salt and pepper to taste
- 2 pounds plum tomatoes
- 1 or 2 serrano chile peppers, stemmed
- 2 tablespoons olive oil, plus 1/2 cup for frying
- 1 large white onion; 2/3 diced, 1/3 sliced into rings
- 1/2 cup Mexican crema or sour cream, plus more for topping
- 12 corn tortillas
- 3/4 cup crumbled queso fresco
Put the chicken in a medium pot with 3 cups water, the broth, garlic, bay leaves and cilantro; season with salt and pepper. Cover and bring to a boil over medium-high heat. Reduce the heat to medium low and gently simmer, turning the chicken as needed, until cooked through, about 30 minutes. Transfer the chicken to a plate to cool. Discard the bay leaves and cilantro and reserve the broth and garlic.
Meanwhile, preheat the broiler. Put the tomatoes and chiles on a foil-lined baking sheet and broil, turning, until charred, about 12 minutes. Wrap in the foil to catch any juices, then cool slightly. Peel the chiles and transfer to a blender with the tomatoes and collected juices. Remove the garlic from the broth, add to the blender and puree until smooth.
Heat 2 tablespoons vegetable oil in a pot over medium heat. Add the diced onion and cook, stirring, until golden, about 3 minutes. Increase the heat to medium high and stir in the tomato-chile puree and 1/2 teaspoon salt. Cook, stirring, until the sauce is thick, about 15 minutes. Stir in 3 cups of the reserved broth and bring to a simmer. Partially cover and cook about 20 minutes. Add 1 teaspoon salt; keep the sauce warm.
Discard the chicken skin and shred the meat. Toss the chicken with the crema and 1/2 teaspoon salt in a bowl. Soak the sliced onion in a bowl of cold water while you prepare the enchiladas.
Preheat the oven to 375 degrees F. Spread 1 cup of the tomato-chile sauce in a 9-by-13-inch baking dish. Heat 1/2 cup vegetable oil in a skillet over medium-high heat. Fry a tortilla until puffed, about 15 seconds per side, turning with tongs. Quickly spoon 2 tablespoons chicken onto the tortilla, roll it up and put seam-side down in the baking dish. Fry and fill the remaining tortillas, arranging them side by side in the dish.
Pour 2 cups of the tomato-chile sauce over the enchiladas and top with the queso fresco. Bake until warmed through, about 20 minutes. Drain the sliced onion and scatter over the enchiladas. Divide among plates and top with more cilantro, sauce and crema, if desired.
Recipe complements of the Food Network and Renewal by Andersen family