Haute Enchiladas

Ingredients

While the original Mexican enchiladas are typically made with corn tortillas and filled with various ingredients, Haute Enchiladas take a more refined approach. The tortillas are made from scratch using a combination of wheat and corn flour, resulting in a delicate and light texture. The filling is elevated with gourmet ingredients and the dish is elegantly presented, showcasing the artistry of haute cuisine. We alse have the original recipe for Enchiladas, so you can check it out.

• 8 homemade wheat and corn tortillas 8 homemade wheat and corn tortillas
• 300g (10.5 oz) of premium quality cooked chicken, shredded 300g (10.5 oz) of premium quality cooked chicken, shredded
• 150g (5.3 oz) of foie gras, diced 150g (5.3 oz) of foie gras, diced
• 1 white onion, finely chopped 1 white onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 200g (7 oz) of wild mushrooms, sliced 200g (7 oz) of wild mushrooms, sliced
• 200ml (6.8 fl oz) of heavy cream 200ml (6.8 fl oz) of heavy cream
• 100g (3.5 oz) of Gruyere cheese, grated 100g (3.5 oz) of Gruyere cheese, grated
• 50g (1.8 oz) of Parmesan cheese, grated 50g (1.8 oz) of Parmesan cheese, grated
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for cooking Olive oil for cooking

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 28g, Saturated Fat: 14g
• Carbohydrates: 20g, Sugars: 4g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat olive oil over medium heat. Sauté the onion and garlic until translucent.
3. 3.
   Add the diced foie gras and cook until lightly browned.
4. 4.
   Add the bell peppers and mushrooms, and cook until softened.
5. 5.
   Stir in the shredded chicken and season with salt and pepper to taste.
6. 6.
   In a separate saucepan, heat the heavy cream over low heat until warm.
7. 7.
   Dip each tortilla in the warm cream to soften, then fill with the chicken and vegetable mixture. Roll up the tortillas and place them seam-side down in a baking dish.
8. 8.
   Pour the remaining warm cream over the enchiladas and sprinkle with the grated Gruyere and Parmesan cheese.
9. 9.
   Bake in the preheated oven for 20-25 minutes, or until the cheese is golden and bubbly.
10. 10.
    Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Foie gras — Ensure the foie gras is diced into small pieces to distribute the flavor evenly throughout the enchiladas.
• Wild mushrooms — Use a variety of wild mushrooms such as chanterelles, porcini, or morel for a rich and earthy taste.
• Gruyere cheese — Opt for aged Gruyere cheese for a stronger and nuttier flavor in the dish.
• Parmesan cheese — Grate the Parmesan cheese just before using to preserve its freshness and enhance its flavor.
• Homemade tortillas — Take the time to make homemade tortillas for the best texture and taste. The combination of wheat and corn flour adds a unique touch to the dish.

Tips & Tricks

• To add an extra layer of flavor, consider marinating the cooked chicken in a blend of spices and herbs before shredding.
• For a touch of heat, add a finely chopped jalapeno or serrano pepper to the filling mixture.
• Experiment with different gourmet cheeses such as truffle-infused cheese or aged cheddar for a unique twist.
• Serve the Haute Enchiladas with a drizzle of balsamic reduction or a dollop of truffle aioli for an elegant finishing touch.
• If foie gras is not available, substitute it with seared duck breast or sautéed wild mushrooms for a vegetarian option.

Serving advice

Serve the Haute Enchiladas on individual plates, garnished with fresh cilantro. Accompany them with a side of mixed greens dressed in a light vinaigrette to balance the richness of the dish.

Presentation advice

Arrange the Haute Enchiladas on the plate with the seam side down, showcasing the golden and bubbly cheese on top. Drizzle a small amount of the cream sauce around the enchiladas for an elegant touch. Garnish with a sprig of fresh cilantro for a pop of color.