Enchiladas Verdes
Making homemade Enchiladas is a bit of work, so make a big batch and freeze an extra pan for dinner on a busy night. Makes a quick and easy supper/dinner recipe idea for the whole family. Also try the Festive Mexican Flag Rice
1. lightly fry the tortillas before dipping them in the hot prepared sauce.
2. Use day old slightly dry corn tortillas, not flour tortillas
3. Bake for 15 minutes, lightly covered, in a 350 degree oven just until cheese melts.
In Spanish, enchiladas are literally tortillas enhanced with chile sauce; in enchilada suiza, often called enchilada verde, the green sauce is made with tomatillos. This Swiss version of the Mexican classic is a creamy variation introduced in the 50?s.
Ingredients:
1 lb. tomatillos, husked and washed
2-3 serrano peppers, seeded, deveined
3 garlic cloves, chopped
1 medium white onion, chopped
2 Tablespoons cilantro, rough chopped
2 Tablespoons vegetable oil for frying
1.5 cups chicken stock ½ cup Mexican crema or heavy whipping cream, whipped into soft peaks
2 cups cooked chicken, shredded
1 cup melting cheese, ( Chihuahua, panela, or jack), chunked
1/3 cup aged Mexican cheese ( queso anejo, queso cotijo ), crumbled
1 dozen corn tortillas, day old and dry
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