HOW TO MAKE CHICKEN ALA KING FROM SCRATCH RECIPES

Steps:

• In a small saucepan, preferably one that will work on your grill, heat the butter, salt and garlic. Heat until the butter fully melts and then set to the side.
• Prepare your grill for direct cooking over medium/ high heat. Make sure to brush the grates clean. For this one, I used the charcoal grill. The flavor really comes across in the lobster. This works great over a gas grill too.
• To prepare the lobster cut the top of the shell with a pair of sheers. Cut right through the center of the shell down the middle of the lobster tail.
• Flip over and do the same on the bottom of the tail.
• Then using a sharp knife cut the lobster in half. Season the lobster with a little salt and then brush it with the garlic butter.
• Place the lobster directly over the heat with the meat side down. Grill for 2-3 minutes until the meat turns opaque.
• Flip the lobster and brush with the garlic butter. Continue to grill until the lobster meats is slightly firm, roughly 3 minutes.
• Remove the lobster and serve.

Steps:

• Preheat the oven to 350° F and lightly grease a 9×13 baking dish.
• Sprinkle the chicken breasts on each side with the salt and black pepper. Heat the oil a large cast-iron or ovenproof skillet set on medium heat. When it shimmers, add the chicken and cook on each side in the oil for 3 minutes. Place in the oven and bake for 30 minutes. When the chicken is done, take the chicken out of the oven and let cool. Then shred with two forks. Keep the oven on, as you’ll be using it again.
• Meanwhile, to make the sauce, in a saucepot on medium-low, melt the butter. Throw in the diced Serrano chiles and cook until soft, about 3 or 4 minutes. Add the minced garlic and cook for 30 seconds. Whisk in the flour and cook for 1 more minute. Pour the chicken broth into the pot, and while whisking, cook until the chicken broth has thickened. Stir in the sour cream, cumin, cayenne, and cilantro. Remove from heat.
• If using fresh tomatillos, place them under the broiler on a foil-lined sheet and cook on each side until blackened, about 4 minutes per side. Place in a blender along with the sour cream sauce and puree into smooth. If using canned tomatillos, skip the broiler step and just place them in the blender with the sour cream sauce and proceed.
• To make the enchiladas, heat the canola oil in a skillet and cook the corn tortillas on each side a couple of minutes until soft. Wrap in a cloth to keep warm as you continue to cook all 12.
• To assemble the enchiladas, pour one cup of the sour cream sauce in the bottom of the baking dish. Take each corn tortilla and place in the middle 1/3 cup of shredded chicken, 1 teaspoon of diced onions and 1 tablespoon of cheese (I’m not usually this scientific but if you’ve never made them before and desire exact measurements this would be it!).
• Roll the tortillas around the filling and place the rolled tortillas seam side down in the casserole dish. Cover the enchiladas with the remaining sauce and cheese and bake for 25 minutes or until top is brown and bubbling.
• Serve warm topped with chopped cilantro.