Chicken Enchiladas with Green Sauce
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| (enchiladas verdes) |
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| |
| 2 cup | salsa verde (see recipe below) |
| 1/4 cup | oil |
| 12 | corn tortillas |
| 1-1/2 cup | cooked chicken, shredded |
| 1/3 cup | diced onion |
| 1/2 cup | sour cream |
| 3 oz. | queso fresco, crumbled |
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| |
| warm the salsa in a saucepan. |
| meanwhile, heat the oil in a skillet. |
| one at a time, fry the tortillas for a few seconds to soften. |
| place on a towel to drain. |
| when done, dip each tortilla in the warm salsa. |
| in the middle, place some chicken, onion, and white onion. |
| roll up and place in baking dish. |
| when completely done, cover enchiladas with remaining salsa, then sprinkle |
| on crumbled cheese. |
| serve hot. |
| |
| tomatillo salsa |
| (salsa verde) |
| |
| 1 lb. | tomatillos, husks removed, rinsed, coarsely chopped |
| 1/2 cup | cilantro leaves |
| 2 clove | garlic, roughly chopped |
| 2 Tbsp | diced onion |
| | salt |
| |
| place tomatillos in a saucepan and barely cover with water. bring to a |
| boil, then simmer until soft - about 10 minutes. place half of the |
| tomatillos in a blender jar. add the cilantro, garlic, and onion. blend |
| until smooth. add the remaining tomatillos, and pulse a few times, just |
| enough to break up any larger pieces. return sauce to the pan and cook for |
| another 10 minutes. season with salt. |
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| old magic 1 |
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| (ID: 3447) Mirror: rec.food.recipes: Wed, Feb 23, 2005 |