ENCHILADA SAUCE TUTORIAL

Loading...

Thursday, December 4, 2008

ENCHILADAS WITH TOMATILLO SAUCE

ENCHILADAS WITH TOMATILLO SAUCE RECIPE

You can make both the tomatillo sauce and the enchiladas the day before serving.

INGREDIENTS
  • Salad oil
  • 12 corn tortillas (6-7" diameter)
  • Tomatillo Sauce (recipe follows)
  • 2 c. (8 oz.) shredded Jack cheese
  • 2 c. finely shredded lettuce
  • 1/2 c. sour cream
  • 1/2 lime, thinly sliced
  • 1/3 c. fresh cilantro (coriander) leaves

INSTRUCTIONS
Make ahead steps: Prepare Chicken Filling; set aside. Pour oil to a depth of 1/2 inch into a 6 to 8 inch frying pan over medium-high heat. When oil ripples as pan is tilted, add a tortilla and cook,
turning once, just until it begins to brown (about 5 seconds per side). Lift out and lay flat on paper towels; immediately spoon about 1/2 cup of the filling down center. Roll to enclose.

Lay tortilla, seam side down, in a 10 x 15 inch rimmed baking pan.
Repeat for remaining tortillas and filling. prepare Tomatillo Sauce.
Cover and refrigerate enchiladas and sauce separately for up to 1 day.

To serve: Bake enchiladas, covered, in a 350 degree oven until hot (about 30 minutes). Uncover and top with cheese. Continue baking until cheese is melted (about 10 more minutes.) For each serving, spoon about 1/4 cup of the sauce onto a plate. Add 2 enchiladas. Garnish with lettuce, sour cream, lime and cilantro. Makes 6 servings.

Chicken Filling: Mix 4 cups coarsely shredded cooked chicken, 2 cups (8 ounce) shredded Jack cheese, 1 large can (7 ounce) diced green chilies and 1 1/2 teaspoons dry oregano leaves. Season to taste with salt.

Tomatillo Sauce: In a 3 to 4 quart pan, combine 2 medium sized onions, chopped with 6 tablespoons salad oil over medium-high heat.
Cook, stirring, until onion is soft (about 5 minutes).
Stir in 1 large can (7 ounce) diced green chiles; 2 cans (13 ounce each) tomatillos, drained; 1 cup regular strength chicken broth; 3 tablespoons lime juice; 2 teaspoons each dry oregano leaves and sugar; and 1 teaspoon ground cumin. Reduce heat and simmer, uncovered for 25 minutes. Season to taste with salt. Whirl mixture in a blender until smooth. Cover and refrigerate for up to 1 day; reheat over low heat. The enchilada sauce recipe is ready to serve....enjoy !
Red-chili-sauce-for-enchiladas.

No comments:

 

blogger templates | Make Money Online