Enchiladas
This is being posted in response to Alex’s request for our enchilada recipe. This is our first blog post for our family. Stay tuned; we will be posting much more.
GREEN CHICKEN ENCHILADAS
Depending on how much you fill them, this will make 2-3 dozen enchiladas. You can switch this recipe up by making a red enchilada sauce and shredded beef, or make it vegetarian by stuffing with cheese.
Ingredients:
2-3 poached chicken breasts, shredded
1/2 c. onion, diced
1/2 c sour cream (optional, loosen by stirring in a little milk) OR crema fresca.
2-3 dozen GOOD tortillas, prepared as below
4 c shredded cheese (Papi likes Monterrey Jack)
Tomatillo salsa about 4 c.
TOMATILLO SALSA (cheaters method):
1 can (15 oz) cooked tomatillos
About 1/4 c onion
A few jalapeños (seeded or not, depending on how hot you like it).
Cilantro, about 1/2 c loosely chopped.
Put all 4 above ingredients in blender until thoroughly blended, then sauté in a pan with a little olive oil to cook, just a few minutes.
PREPARE TORTILLAS:
- Pan large enough to hold a tortilla
- Olive oil (less than 1/2 c)
- Large plate lined with:
- Paper towels to remove excess oil from lightly fried tortillas
- Tongs
In a pan, add about 1/2” olive oil, place over medium heat. Oil is ready when a bit of tortilla dropped in the pan sizzles gently. Now fry your tortillas one by one for about 30 seconds each, just long enough to make them pliable; do not over-fry, you’re not making tostadas. Place on paper towel lined plate to remove excess oil. Add more oil as needed to pan.
Your Papi and I love to do this as a team; he fries the tortillas and I assemble as soon as the tortillas cool down enough to touch, and we usually rotate 2 plates in and out so we both have one.
ASSEMBLY:
- Lightly oil your casserole dishes
- Place about 1/2 c salsa in the bottom of the casserole dishes before adding your enchiladas
- Take a tortilla, spread with a little crema, then a sprinkle of onion (1/2 tsp) and a few tablespoons of shredded chicken
- Roll up in a tube and lay seam down into dishes.
- Repeat until full and ingredients used up.
- Cover with salsa
- Top with cheese
- Bake at 350 until cheese melted and a little golden
-Enjoy!
Can be assembled ahead of time and even frozen before baking. If you make these, send us a picture to share here.
GREEN CHICKEN ENCHILADAS
Depending on how much you fill them, this will make 2-3 dozen enchiladas. You can switch this recipe up by making a red enchilada sauce and shredded beef, or make it vegetarian by stuffing with cheese.
Ingredients:
2-3 poached chicken breasts, shredded
1/2 c. onion, diced
1/2 c sour cream (optional, loosen by stirring in a little milk) OR crema fresca.
2-3 dozen GOOD tortillas, prepared as below
4 c shredded cheese (Papi likes Monterrey Jack)
Tomatillo salsa about 4 c.
TOMATILLO SALSA (cheaters method):
1 can (15 oz) cooked tomatillos
About 1/4 c onion
A few jalapeños (seeded or not, depending on how hot you like it).
Cilantro, about 1/2 c loosely chopped.
Put all 4 above ingredients in blender until thoroughly blended, then sauté in a pan with a little olive oil to cook, just a few minutes.
PREPARE TORTILLAS:
- Pan large enough to hold a tortilla
- Olive oil (less than 1/2 c)
- Large plate lined with:
- Paper towels to remove excess oil from lightly fried tortillas
- Tongs
In a pan, add about 1/2” olive oil, place over medium heat. Oil is ready when a bit of tortilla dropped in the pan sizzles gently. Now fry your tortillas one by one for about 30 seconds each, just long enough to make them pliable; do not over-fry, you’re not making tostadas. Place on paper towel lined plate to remove excess oil. Add more oil as needed to pan.
Your Papi and I love to do this as a team; he fries the tortillas and I assemble as soon as the tortillas cool down enough to touch, and we usually rotate 2 plates in and out so we both have one.
ASSEMBLY:
- Lightly oil your casserole dishes
- Place about 1/2 c salsa in the bottom of the casserole dishes before adding your enchiladas
- Take a tortilla, spread with a little crema, then a sprinkle of onion (1/2 tsp) and a few tablespoons of shredded chicken
- Roll up in a tube and lay seam down into dishes.
- Repeat until full and ingredients used up.
- Cover with salsa
- Top with cheese
- Bake at 350 until cheese melted and a little golden
-Enjoy!
Can be assembled ahead of time and even frozen before baking. If you make these, send us a picture to share here.
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