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These Chicken Enchilada Pinwheels work well any time of year, of course, but I like them during the holidays for a multitude of reasons. They’re easy, but don’t look it. They’re fast, but real. They’re familiar, but still special, all at the same time.
In partnership with Bridgford
We need a dish like this during the holidays because we entertain often and have many opportunities to serve our friends and family.
They work great for Thanksgiving, the Posadas, Christmas, New Year, and Three Kings Day, along with any number of other celebrations scattered about, all of which arrive in close succession during this season.
The point is, at this time of year, I could easily start loaves of bread to rise overnight on a regular basis. If I just kept making these throughout the holidays, our friends, family, and acquaintances would love them every time.
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That’s because they just taste so good.
About the Chicken Enchilada Flavors
The reason an enchilada is called an enchilada, as you may know, is because of the chile. In the part of Mexico where my family comes from guajillos form the basis of our enchilada sauce.
Potatoes and carrots are traditionally served on top, and the jalapeños in vinegar are essential elements for bringing the enchiladas into perfect balance, so don’t forget them either.
About the Bread
I love to have these Bridgford loaves handy because they have no preservatives, non-GMO, they are vegetarian, and use pure cane sugar.
That makes them great for days when you want freshly baked bread, but don’t have time to do it all yourself, like during the holidays.
Give them a try, you can find them close to you with this locator. And get Bridgford coupons here.
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If you make your own chicken enchilada pinwheels, be sure to snap a photo and share it with us on social media using the #mamalatinatips hashtag. I’d love to see it and have the chance to share it as well.
Chicken Enchilada Pinwheels
Makes 12 pinwheels
Prep time: 5 min – Dough resting time: 2 hours – Start to finish: 2 hr 50 min
Ingredients
- 1 loaf Bridgford Frozen Ready-Dough®
- 2 tablespoons olive oil, divided
- 1 carrot
- 1 white potato
- 4 guajillo peppers
- 1 garlic clove
- ½ teaspoon Mexican dry oregano
- ½ teaspoon salt
- 125 gm (4.5 oz) Oaxaca cheese (mozzarella is good too)
- 150 gr (5 oz) cooked chicken
- Little bit of flour to cover working surface
- Pickled jalapeños
Utensils
- 1 (8 ½ x 4 ½) loaf pan
- Kitchen brush
- Kitchen plastic or kitchen towel
- Oven thermometer
- Vegetable peeler
- Knife
- Cutting board
- Pot
- 1 small glass bowl
- Big skillet
- Strainer
- 2 baking sheets
- Parchment paper
Process
Defrost (overnight) and rise dough.*
Place the frozen loaf bottom-side up in a greased 8 ½ x 4 ½ loaf pan. Brush loaf with olive oil. Loosely cover it with plastic or kitchen towel and put it in the fridge overnight.
Next day: Turn on your oven to the lowest setting for a couple of minutes. Turn it off, making sure the temperature is 100 °F (37 °C) or below.
Take the dough out of the fridge and put it inside the oven (make sure the oven is completely off and temperature 100 ° F or below) and let it rise until doubled in size. Depending on the weather and temperature this will take 1 ½ to 2 hours).
* If you forgot to defrost overnight, no problem. Place the loaf in the greased loaf pan and let it both defrost and rise in the slightly warmed oven, 100F (37C) or below. This will take, depending on the weather and temperature, between 3.5 – 4 hours
Prepare the filling
Peel and finely chop carrots and potatoes. Transfer to a pot, cover with water and cook until firm but not mushy, it will take approx 5 minutes after the water starts to boil.
Seed the guajillo peppers and place them in a bowl, add the garlic clove and cover with boiling water. Place a kitchen towel on top and let them rehydrate for 20 minutes.
Cover baking sheets with parchment paper, or grease them in case you don’t have the parchment paper. Set aside.
Shred the cheese and chicken, put them back in the fridge.
Place guajillo peppers, ⅓ cup of the liquid from which the guajillos were rehydrated, garlic clove, oregano and salt in a blender or food processor and mix until smooth. Strain the sauce.
Heat a tablespoon of oil in a big skillet, pour in sauce and fry for a minute. Add chicken and vegetables. Mix well. Turn off heat and set aside.
Make the pinwheels
When dough has risen, take it out of the oven and place it on a lightly floured surface. Roll it out into a 10×14” rectangle.
Spread the chicken enchilada filling on top of the dough. Add a layer of cheese and roll it up.
Seal ends and seams, cut in even, 1” slices, and carefully place them on the two prepared baking sheets.
Brush them lightly with olive oil, loosely cover them and let them rise for 20 minutes. Meanwhile, pre-heat oven at 350 °F (180 °C).
Bake for 15-20 minutes or until golden brown. Serve with pickled jalapeños on top (very important).
Enjoy and Happy Holidays!
Print the Chicken Enchilada Pinwheels Recipe
Chicken Enchilada Pinwheels
Ingredients
- 1 loaf Bridgford Frozen Ready-Dough®
- 2 tablespoons olive oil divided
- 1 carrot
- 1 white potato
- 4 guajillo peppers
- 1 garlic clove
- ½ teaspoon Mexican dry oregano
- ½ teaspoon salt
- 4.5 oz Oaxaca or mozzarella cheese (125 gr)
- 5 oz cooked chicken (150 gr)
- Little bit of flour to cover working surface
- Pickled jalapeños
Utensilios
- 1 (8 ½ x 4 ½) loaf pan
- Kitchen brush
- Kitchen plastic or kitchen towel
- Oven thermometer
- Vegetable peeler
- Cutting boardPot
- 1 small glass bowl
- Big skilletStrainer
- 2 baking sheets
- Parchment paper
Instructions
Defrost (overnight) and rise dough.*
- Place the frozen loaf bottom-side up in a greased 8 ½ x 4 ½ loaf pan. Brush loaf with olive oil. Loosely cover it with plastic or kitchen towel and put it in the fridge overnight.
- Next day: Turn on your oven to the lowest setting for a couple of minutes. Turn it off, making sure the temperature is 100 °F (37 °C) or below.
- Take the dough out of the fridge and put it inside the oven (make sure the oven is completely off and temperature 100 ° F or below) and let it rise until doubled in size. Depending on the weather and temperature this will take 1 ½ to 2 hours).
- * If you forgot to defrost overnight, no problem. Place the loaf in the greased loaf pan and let it both defrost and rise in the slightly warmed oven, 100F (37C) or below. This will take, depending on the weather and temperature, between 3.5 – 4 hours
Prepare the filling
- Peel and finely chop carrots and potatoes. Transfer to a pot, cover with water and cook until firm but not mushy, it will take approx 5 minutes after the water starts to boil.
- Seed the guajillo peppers and place them in a bowl, add the garlic clove and cover with boiling water. Place a kitchen towel on top and let them rehydrate for 20 minutes.
- Cover baking sheets with parchment paper, or grease them in case you don’t have the parchment paper. Set aside.
- Shred the cheese and chicken, put them back in the fridge.
- Place guajillo peppers, ⅓ cup of the liquid from which the guajillos were rehydrated, garlic clove, oregano and salt in a blender or food processor and mix until smooth. Strain the sauce.
- Heat a tablespoon of oil in a big skillet, pour in sauce and fry for a minute. Add chicken and vegetables. Mix well. Turn off heat and set aside.
Make the pinwheels
- When dough has risen, take it out of the oven and place it on a lightly floured surface. Roll it out into a 10×14” rectangle.
- Spread the chicken enchilada filling on top of the dough. Add a layer of cheese and roll it up.
- Seal ends and seams, cut in even, 1” slices, and carefully place them on the two prepared baking sheets.
- Brush them lightly with olive oil, loosely cover them and let them rise for 20 minutes. Meanwhile, pre-heat oven at 350 °F (180 °C).
- Bake for 15-20 minutes or until golden brown. Serve with pickled jalapeños on top (very important).
Nutrition
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