Text 14893, 79 rader
Skriven 2014-07-18 06:30:58 av Dave Drum (1:261/38)
Ärende: Chile 9997
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Tomatillo-Chicken Enchiladas
 Categories: Poultry, Cheese, Chilies
      Yield: 7 Servings

      4 c  Coarse shredded chicken
      3 c  Grated Monterey Jack
           Cheese(divided)
      8 oz (2 cans) chopped green
           - chilies
  1 1/2 ts Dried oregano leaves
           Salt & pepper
           Oil
     12    (to 18) corn tortillas
  1 1/2 c  Sour cream

MMMMM---------------------- TOMATILLO SAUCE---------------------------
    1/3 c  Oil
      2 md Onions; chopped
      8 oz (2 cans) chopped green
           - chilies
      1 c  Chicken broth
     28 oz Can tomatillos
      3 tb Lime juice
      2 ts (ea) dried oregano, sugar
      1 ts Cumin
           Salt

MMMMM-------------------------GARNISHES------------------------------
           Chopped cilantro
           Tomatillo slices
           Lime slices

  MAKE THE SAUCE: Heat oil in a 3 to 4 quart pan over
  medium-high heat. Add onions and cook stirring often,
  until soft, about 10 minutes. Stir in green chilies,
  chicken broth, tomatillos, lime juice, oregano, sugar and
  cumin. Bring to a boil reduce heat and simmer uncovered,
  stirring occasionally, 25 minutes. Whirl sauce in a
  blender until smooth. Season with salt.

  MAKE THE ENCHILADAS: In a large bowl, mix chicken, 2 cups
  cheese, chilies and oregano. Season with salt and pepper;
  set aside.

  In a large skillet, heat 1/2 inch oil over medium-high
  heat. When oil is hot add one tortilla at a time; cook
  turning once, just until limp(about 10 seconds). Drain on
  papper towels.

  While tortillas are warm, spoon about 1/4 to 1/2 cup
  chicken mixture down the center of each; roll tortillas to
  form enchilada. Set enchiladas seam side down, in a 9" X
  13" X 2" baking dish, or two medium-sized baking dishes.
  (at this point enchiladas may be covered and refrigerated
  until the next day.)

  Cover enchiladas with foil and bake in a 350øF/175øC oven
  for 15 minutes until hot in the center (cook 30 minutes if
  they were refrigerated).

  Uncover and top with remaining cheese. Bake, uncovered,
  until cheese melts, about 10 minutes. To serve, spoon warm
  tomatillo sauce on each plate. Set enchiladas on top of
  sauce. Spoon sour cream on top and garnish.

  Serves 6 to 9.

  From: Walt Gray | 09 Jun 1997 - Chile-Heads List

  Uncle Dirty Dave's Archives

MMMMM

... A croquette is a romantic lady frog.

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