Tuesday, January 20, 2009
To make these slightly less caloric, you can soften the corn tortillas in the microwave rather than in oil, but these are not ever going to be diet food. They are, however, delicious.
2 tbl olive oil
2 cloves garlic,chopped
1 onion, chopped
4 chicken breasts, or 1 whole chicken
2 cans chicken stock + water
Place chicken in a pot with stock & water to cover. Bring to a boil, reduce heat to a simmer & cook til done--about 15 minutes for chicken breast, about 45 for a whole chicken. Remove from stock and let cool. Take meat off the bone and reserve. In a skillet saute the onion & garlic in olive oil. When onion is translucent, add chicken, salt & pepper, stir and remove from heat.
1 cloves garlic,chopped
1/2-1 fresh jalapeno,chopped
2 large cans tomatillos,drained or 20 fresh,chopped
1/2 - 1 cup chicken stock
big handful of fresh cilantro, chopped
Saute garlic and onion with a sprinkle of salt in olive oil. Add jalapeno & tomatillos to onions & garlic. Add some water or chicken stock and let simmer for 20 minutes. Salt & pepper to taste, and add water or chicken stock if it's too thick. Remove from heat.
Stir cilantro into sauce.
2 poblano chiles, Roasted, peeled, deseeded, and chopped
3/4 of the green salsa
1 can media crema or 1 cup heavy cream
Puree chiles in food processor or blender and add the green salsa and crema.
To Assemble Enchiladas
Preheat oven to 350
16-20 corn tortillas
corn oil or virgin olive oil (not extra virgin)
12 oz Manchego or Chihuahua cheese, grated
Spray Pam on a rectangular pyrex dish. Pour a little enchilada sauce in your grease baking pan before proceeding.
Heat oil in a skillet & soften tortillas in it by frying them one at a time for a few seconds. (Or wrap 6 tortillas in damp paper towel and heat in microwave for 60 seconds on high.) The tortillas should not get brown and crispy, just soft and pliable. Remove from grease and set on paper towels to drain, and then immediately dip the tortilla into the enchilada sauce and fill with some chicken. Place seam down in an ovenproof baking dish. When you've used all your tortillas, pour the remaining sauce over the enchiladas. Top with the cheese.
Bake covered about 50 minutes. Remove foil and bake another 5 minutes. Let stand 10 minutes before serving.
Serve with green salsa, chopped cilantro, and chopped red onion to garnish.