mexicans and lime
- Thread starter surcaliman
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Made this on Sunday night:
Chicken Enchiladas Verde
Boneless cooked chicken shredded
Small Red Onion chopped fine
Garlic clove minced
2 cups Chicken Stock
Green Onions chopped
Queso Fresco cheese crumbled (can use Queso Blanco-shredded)
Cilantro, fresh chopped
Verde Sauce 1 large can (see optional note below)
Corn Tortillas
Vegetable Oil
Using your favorite cut of chicken (boneless, skinless) cook chicken as follows. Bring stock to a boil and add chicken, red onions and garlic. I always cook the chicken with Mexican seasonings I have on hand….i.e. Chipotle pepper, Ancho pepper, Epazote, Cumin and Mexican oregano. Chili powder works as well. Poach chicken for about 10 minutes and then shred with a fork.
Prepare cheese, green onions and cilantro as indicated.
Prepare the tortillas in the following way. This method is low fat, low mess and works great. Take a raw tortilla, brush it with vegetable oil on both sides and put on a plate. Then another is brushed on only one side with oil and placed oil side up on the prior one. And another….until there is about 5. Invert a plate on top of the stack to form a tight cover and microwave for about 1 ½ min.
Fill and roll the enchiladas with the first for ingredients and placed in a greased (I use Pam spray) 9 x 13 pan until full. Cover enchiladas with sauce and any remaining cheese. Bake at 350 degrees for about 20 to 25 minutes. Serve
Optional recipe for sauce:
Roast several tomatillos and an Anaheim pepper in your broiler. Allow pepper to sweat for a bout 15 minutes and slip off skin, remove seeds and stems. Place all in food processor along with some of the left over stock and onions. Process lightly until just blended. Salt and pepper to taste. Use in place of canned sauce.
Chicken Enchiladas Verde
Boneless cooked chicken shredded
Small Red Onion chopped fine
Garlic clove minced
2 cups Chicken Stock
Green Onions chopped
Queso Fresco cheese crumbled (can use Queso Blanco-shredded)
Cilantro, fresh chopped
Verde Sauce 1 large can (see optional note below)
Corn Tortillas
Vegetable Oil
Using your favorite cut of chicken (boneless, skinless) cook chicken as follows. Bring stock to a boil and add chicken, red onions and garlic. I always cook the chicken with Mexican seasonings I have on hand….i.e. Chipotle pepper, Ancho pepper, Epazote, Cumin and Mexican oregano. Chili powder works as well. Poach chicken for about 10 minutes and then shred with a fork.
Prepare cheese, green onions and cilantro as indicated.
Prepare the tortillas in the following way. This method is low fat, low mess and works great. Take a raw tortilla, brush it with vegetable oil on both sides and put on a plate. Then another is brushed on only one side with oil and placed oil side up on the prior one. And another….until there is about 5. Invert a plate on top of the stack to form a tight cover and microwave for about 1 ½ min.
Fill and roll the enchiladas with the first for ingredients and placed in a greased (I use Pam spray) 9 x 13 pan until full. Cover enchiladas with sauce and any remaining cheese. Bake at 350 degrees for about 20 to 25 minutes. Serve
Optional recipe for sauce:
Roast several tomatillos and an Anaheim pepper in your broiler. Allow pepper to sweat for a bout 15 minutes and slip off skin, remove seeds and stems. Place all in food processor along with some of the left over stock and onions. Process lightly until just blended. Salt and pepper to taste. Use in place of canned sauce.
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