Post by geron on Jan 22, 2016 15:53:00 GMT -7
Compliments of Patrick Calhoun in "Mexican Craving"
Enchiladas Suizas
fer supper tonight. Comes together in about an hour. DW said it was definitely a "do over."
Ain't nelly as complicated as it looks (reads)
5 each kind tomatillos; roasted
1 each kind serrano pepper veined seeded quarte
1/2 white onion; chopped
2 clove garlic
10 sprigs cilantro
1 poblano; roasted
1 cup chicken stock
1/4 cup creme fraiche (sour cream); mexican crema
FOR THE ENCHILADAS
8 corn tortillas
1 lg chicken breast
2 tablespoon white onion; finely diced
1 cup montere jack; shredded
2 tablespoon cilantro; diced
In a saucepan, cover the chicken breast with cold water. Add 1/2 white onnion, 1 garlic clove, some cilantro sprigs and a dash of salt.
Bring to a boil and then let simmer until cooked through, approximately 15-20 minutes. Let chicken cool on a plate when done. Meanwhile, start the tomatillos and poblanos roasting. 884
Add ½ white onion, 2 cloves garlic, ½ serrano, and 10 cilantro sprigs to the blender, waitin' on the tomatillos. When tomatillos turn army green, add to blender and pulse blend, checking for heat level. Add more serrano if you want more heat. 888
Scrape the charred bits of skin from the poblano after done roasting. 891
Add poblano to the blender and pulse blend. Heat a dollop of oil in a saucepan on medium heat. Add green sauce from blender and cook for a few minutes. Add 1 cup chicken stock and ¼ cup creme fraiche to the simmering green sauce. Cook on medium-low heat until heated throughout. 894
Use two forks to shred the chicken and add to a mixing bowl along with 2 T finely chopped onion, a handful of cheese, and dashes of salt. Mix well. This is the inner mixture of the enchiladas. Heat tortillas in the oven for a few minutes. This will make them easier to roll up. Prepare your baking dish for the enchiladas by adding a few spoonfuls of the green sauce and spreading around. This will prevent the enchiladas from sticking. 899
On a plate, add a couple spoonfuls of the sauce. Dredge a tortilla in the sauce, flip, and fill with a small handful of the chicken mixture. 906
Roll up and place on the baking dish. Keep going 'til the chicken is gone. This recipe will make 6-8 enchiladas depending on the size of your tortillas. Add the remaining sauce on top of the enchiladas along with a layer of cheese. 910
Bake for 10-15 minutes. Garnish with cilantro after cooking. 914
Show less
1
Enchiladas Suizas
fer supper tonight. Comes together in about an hour. DW said it was definitely a "do over."
Ain't nelly as complicated as it looks (reads)
5 each kind tomatillos; roasted
1 each kind serrano pepper veined seeded quarte
1/2 white onion; chopped
2 clove garlic
10 sprigs cilantro
1 poblano; roasted
1 cup chicken stock
1/4 cup creme fraiche (sour cream); mexican crema
FOR THE ENCHILADAS
8 corn tortillas
1 lg chicken breast
2 tablespoon white onion; finely diced
1 cup montere jack; shredded
2 tablespoon cilantro; diced
In a saucepan, cover the chicken breast with cold water. Add 1/2 white onnion, 1 garlic clove, some cilantro sprigs and a dash of salt.
Bring to a boil and then let simmer until cooked through, approximately 15-20 minutes. Let chicken cool on a plate when done. Meanwhile, start the tomatillos and poblanos roasting. 884
Add ½ white onion, 2 cloves garlic, ½ serrano, and 10 cilantro sprigs to the blender, waitin' on the tomatillos. When tomatillos turn army green, add to blender and pulse blend, checking for heat level. Add more serrano if you want more heat. 888
Scrape the charred bits of skin from the poblano after done roasting. 891
Add poblano to the blender and pulse blend. Heat a dollop of oil in a saucepan on medium heat. Add green sauce from blender and cook for a few minutes. Add 1 cup chicken stock and ¼ cup creme fraiche to the simmering green sauce. Cook on medium-low heat until heated throughout. 894
Use two forks to shred the chicken and add to a mixing bowl along with 2 T finely chopped onion, a handful of cheese, and dashes of salt. Mix well. This is the inner mixture of the enchiladas. Heat tortillas in the oven for a few minutes. This will make them easier to roll up. Prepare your baking dish for the enchiladas by adding a few spoonfuls of the green sauce and spreading around. This will prevent the enchiladas from sticking. 899
On a plate, add a couple spoonfuls of the sauce. Dredge a tortilla in the sauce, flip, and fill with a small handful of the chicken mixture. 906
Roll up and place on the baking dish. Keep going 'til the chicken is gone. This recipe will make 6-8 enchiladas depending on the size of your tortillas. Add the remaining sauce on top of the enchiladas along with a layer of cheese. 910
Bake for 10-15 minutes. Garnish with cilantro after cooking. 914
Show less
1
