|
|
|
| RECIPE FOR TOMATILLO CHICKEN ENCHILADAS |
Title: Tomatillo Chicken Enchiladas
Category: Mexican Chicken -game
Serves: 6
Ingredients:
| 4.00 | c | Coarsely shredded chicken or | | | turkey | | 3.00 | c | Grated Monterey Jack | | | cheese(divided) | | 1.00 | | To 2 (4-oz) cans chopped | | | green chilies | | 1.50 | ts | Dried oregano leaves | | | Salt and pepper to taste | | | Vegetable oil | | 12.00 | | To 18 corn tortillas | | | (depending on size) | | | Tomatillo sauce(recipe | | | follows) | | 1.00 | | To 1 1/2 cups sour cream |
Instructions:
Chopped cilantro, tomatillo slices and lime slices for garnish In a large bowl, mix chicken, 2 cups cheese, chilies and oregano.
Season with salt and pepper; set aside.
In a large skillet, heat 1/2 inch oil over medium-high heat.
When oil is hot add one tortilla at a time; cook turning once, just until limp(about 10 seconds).
Drain on papper towels.
While tortillas are warm, spoon about 1/4 to 1/2 cup chicken mixture down the center of each; roll tortillas to form enchilada.
Set enchiladas seam side down, in a 9-by-13-by-2-inch baking dish, or to medium-sized baking dishes.
(at this point enchiladas may be covered and refrigerated until the next day.
) Cover enchiladas with foil and bake in a 350 oven for 15 minutes until hot in the center (cook 30 minutes if they were refrigerated).
Uncover and top with remaining cheese.
Bake, uncovered, until cheese melts, about 10 minutes.
To serve, spoon warm tomatillo sauce on each plate.
Set enchiladas on top of sauce.
Spoon sour cream on top and garnish.
Tomatillo Sauce 1/3 cup salad oil 2 medium onions, chopped 1 to 2 cans chopped green chilies 1 cup chicken broth 1 (28-oz can) tomatillos 3 T lime juice 2 t each: dried oregano leaves and sugar 1 t cumin Salt to taste Heat oil in a 3 to 4 quart pan over medium-high heat.
Add onions and cook stirring often, until soft, about 10 minutes.
Stir in green chilies, chicken broth, tomatillos, lime juice, oregano, sugar and cumin.
Bring to a boil reduce heat and simmer uncovered, stirring occasionally, 25 minutes.
Whirl sauce in a blender.
until smooth.
Season with salt.
Serves 6 to 9.
Related Sites:
|
|
 |
|
| RECIPE SEARCH ENGINE |
|
|
|
|
| COCKTAILS |
|
Why not wash down your meal with a fruity summers cocktail?
Whether it's a Bahama Mama, Bloody Maria or even a Kamikaze Slammer, you're bound to find something here!
 Cocktail List
|
|
| RECENT SEARCHES |
Most recent searches:
apricot jam, chocolate cheesecake, indonesia, vegetable stock, lamb, ingwer, irish, orange, bbq ribs, chicken korma, pancakes, peppermint, pie, pot roast, peach cream pie, potato pancakes, sloppy joe, prune bread, rock, rosalynn carter, salmon, seared, shrimps, sirloin steak, sloppy joes, sour dough bread, souse, torte, veal, vegetable pizza, zucchini casserole, french , zucchini, ginger, indiana, beef filets, cabbage soup, cayenne, palm, rib,
|
|
|
|