Text 2933, 76 rader
Skriven 2010-10-20 22:22:00 av JIM WELLER (1:123/140)
     Kommentar till en text av ELEANOR CREIGHTON
Ärende: Shreddies
=================
-=> Quoting Eleanor Creighton to Jim Weller <=-

 EC> Nuts and Bolts.

 EC> The cayenne would be different.  I have being making this reciped for
 EC> 20 years and I really never thought of changing it much.  Everyone
 EC> likes it the way it is

Then don't mess with perfection. Pay no attention to me; I'm a
chile-head.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Enchiladas Ala Doug!
 Categories: Tnt, Chile-head, Chicken, Tex-mex, Chilies
      Yield: 4 Servings
 
     12    Tomatillas, fresh
      3    Cloves of garlic, peeled &
           Chopped fine
      1 sm Red onion, chopped
      1    Jalapeno and
    1/2 x  A hab... Oh go ahead, do the
           Whole thing!
      1    Half cup of chicken stock..
           Good stuff!
 
  This is in a GREEN enchilada sauce...never have done this one
  before, but it is a keeper, have to write it down while I still
  remember it! I managed to find a whole bunch of Tomatillas, so I
  thought what am I gonna do with them this time, and I came up with
  this one:
  
  Do the tomatillas the same way as usual....simmer them in salted
  water for about ten minutes, let them cool, and put them
  aside...chop up the onion, the garlic, jalapeno and the hab and dump
  all into a food processor (almost said word processor) with the
  stock and whirl until blended, add a LITTLE salt and a dash of
  sugar. Add the tomatillas and whirl again... take out and put into a
  pan with a little oil (olive is best) Cook, until reduced to about
  half, set aside to cool.
  
  Take one full chicken breast, simmer in a little water with onion,
  celery, a little salt... in other words poach the chicken breast! Let
  cool, and chop it up into bite sized pieces...chop up another onion,
  one peeled and chopped tomato, one garlic clove, and two canned green
  Anaheim chiles(we do our own and freeze them) but if you aint got
  those, then use the ones in the can, various brands...etc. etc.
  Simmer the onion, garlic, tomato & chiles until most of the moisture
  has gone, and add the chicken... mix well, and let sit... if too wet
  reheat until more liquid disappears.... Heat 6 flour tortillas in a
  microwave, wrapped in a damp paper towel, until pliable, put one
  heaping spoonful of the chicken mix in each tortilla and wrap it up
  and place it in a dish, big enough to hold six... put a good couple of
  ladles full of the green sauce over the enchiladas, cover with
  grated sharp cheddar cheese, and put into a 450 oven for about 15
  minutes, until the cheese has melted and it all is bubbly... serve
  with whatever strikes your fancy... tater gems are great!
  
  The Doug Irvine Recipe Collection at PepperFool.com
 
MMMMM
 


Cheers

YK Jim


... Everything Likes To Eat Lobster. Even Lobsters.

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