Foodie Blogroll

Sunday, March 7, 2010

Chicken Enchiladas

I don't care for the red enchilada sauce with chicken so you can use the canned one or make your own green enchilada sauce. This is another recipe for shredded chicken that you might have left from the bulk size package of chicken breasts that are on sale and you plan to make chicken salad out of. Or left from the rotisserie chicken. It's a simple dish and I make the sauce mild so everyone likes it.

With a little oil in a pan soften the corn tortillas, about 30-60 seconds on each side. You do them longer if you are going to use them to make tacos. I place a paper towel in between them until I'm ready to roll them.

Place shredded chicken and Monterrey Jack cheese in the center and roll them up and place the seam side down in a casserole dish.
Pour the sauce over and sprinkle with cheese. Bake in a 350 degree oven for 25-30 minutes or until the cheese in melted and the sauce is bubbly. I think mine went a little too long.

The first one is always the most difficult to get out. It's nice to get help, have someone hold the plate while you use a spatula from both sides, or just let it flop on the plate and hope for the best.

Maranda like lots of sour cream with hers.
If you have extra sauce you can freeze it and use it to make chicken tacos.

The recipe for Green Enchilada Sauce:


Ingredients:
1 lb peeled (paper skin) and washed
tomatillos, cut in halves
1 medium white onions coarsely chopped.
2 TB olive oil
4-6 cloves garlic, smashed or 2 -3 teaspoons garlic powder
1 1/2 teaspoon cumin
1 tsp oregano
1 tsp apple cider vinegar or lime juice
1/4 cup fresh cilantro
1 TB mild chili powder (or to taste)
1 can diced green chilies (4 oz)
3 cups chicken broth
Salt to taste


Directions:
In a medium sauce pan, place the olive oil, onions and garlic and cook until soft. Add the broth,tomatillos, cumin, oregano, chili powder, vinegar and green chilies, and bring to a boil.
Gently simmer sauce for 25 to 30 minutes until cooked through.
. Cool until room temperature. At this point. When ready, process sauce until smooth in a blender or food processor.


I used several recipes to come up with what I would like in a sauce, here are two that I had researched from:
http://www.mex-recipes.com/green-enchilada-sauce-recipe.html/
Of course we had to see sunset. Our beach has gone to the birds!