Rec: Sour Cream Chicken Enchiladas with Chile Verde is the one I used this time.
I omitted the tomato and pureed the sauce a little with a stick blender. I had a lb of green chiles with skin and seeds. I poached a large chicken breast half with bones in canned chicken broth and water then used a cup of that liquid instead of 1 of the cups of water. I was happy with the result.
* Exported for MasterCook 4 by Living Cookbook *
Enchiladas are probably the most varied of all Southwestern dishes
and are very easy to prepare. The secret is to have all the ingredients
ready before assembling. The tortillas can be rolled or stacked, and any
type of red or green chile sauce can be used. Also, any combination of
fillings is permissible - chicken, beef, pork, cheese, and even shrimp.
After mastering the basics, let the imagination run free. Below is our
favorite version.
Sour Cream Chicken Enchiladas with Chile Verde
Recipe By : Dave DeWitt and Nancy Gerlach
Serving Size : 4 Preparation Time:
2 cups Classic Green Chile Sauce
1 3-lb chicken, cut into pieces
2 onions, chopped
3 cloves garlic, chopped
1 cup sour cream
8 corn tortillas
vegetable oil for frying (about 1/4 inch in pan)
1/4 cup black olives, chopped
2 cups grated Monterey Jack cheese
Classic Green Chile Sauce8 green New Mexican chiles, roasted,
-- peeled, stems and seeds removed, chopped
1 mediium onion, chopped
2 cloves garlic, chopped
2 Tbs vegetable oil
1 medium tomato, peeled and chopped (optional)
1/2 tsp ground cumin (optional)
2 cups water
1. Cover the chicken pieces, one half of the onions, and garlic with cold
water, bring to a boil and simmer for 30 to 45 minutes or until tender.
Remove the chicken, strain, and reserve the broth for future use. When the
chicken is cool enough to handle, remove the skin and the bones and shred
the meat.
2. To Assemble: Have all the ingredients prepared and ready. Heat the oil
and sauté the tortillas in the oil, one at a time, for a few seconds until
they are softened, turning once with tongs. Do not overcook or the tortillas
will toughen. Dip the tortillas in the sauce and place in a casserole dish
or pan. Put a small amount of the chicken, onions, olives, sour cream, and
grated cheese in the middle of the tortilla and roll up, making sure that
the open end of the tortilla is on the bottom of the casserole (so they will
stay together). Continue the process for each of the tortillas until the
dish is filled.
3. Pour the chile sauce over the enchiladas and top with more grated cheese.
Heat in a 350° F oven just long enough to heat through, about 15 minutes.
4. Garnish with shredded lettuce and radishes, chopped tomatoes, avocado
slices, chopped cilantro, and chopped olives and serve.
Classic Green Chile Sauce (makes 2 cups)
1. Sauté the onion and garlic in the oil until softened. Add the remaining
ingredients, bring to a boil, reduce the heat, and simmer for 30 minutes.
2. Puree in a blender for a smoother sauce.
3. Eliminate the tomato for a "purist's" sauce.
Cooking Tip: These enchiladas go well with a typical dinner of refried
beans, Spanish rice, and flour tortillas.
Heat Scale: 4
Recipe Author: Dave DeWitt and Nancy Gerlach
Recipe Source: The Whole Chile Pepper Book
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