I usually take pictures as I go and give step by step instructions, but when you are making enchiladas you have several things going at once so I will give you the recipe all at once with pictures sprinkled in little by little....These are so great and there are some wonderful tips along the way. Let's go, it's almost supper time!
Here is what you will need:
- 3 chicken breasts
- 4 tomatillos, papery husks removed, rinsed
- 1-2 serrano chile peppers, prick with fork or knife so flavor releases in boiling
- 2 cloves garlic
- 1 small onion
- Salt
- Cilantro to taste (my family doesn't like it too much)
- 1 bunch cilantro, rinsed and chopped, stems included
- canola oil or peanut oil
- 12 corn tortillas
- 1/2 cup sour cream
- 1/4 cup queso fresco cheese & 1/4 cup sharp cheddar (or your choice of cheese to 1/2 cup)
1. Put chicken medium sized saucepan and just cover with water. Add one
clove of garlic that has been cut in half, 1/4 of an onion, and 1
teaspoon of salt to the water. Bring to a boil, reduce to a low simmer, for 20 minutes or until the thickest piece of your chicken does not show pink when cut into, Remove chicken from water and let cool.
2. While the chicken is cooking, put the tomatillos and serrano chile peppers in a separate sauce pan and cover them with water. Bring to a boil, reduce to a simmer. Simmer until the tomatillos are cooked, and have changed color, but are not mushy, about 5-7 minutes. Remove from heat. Transfer tomatillos and serranos to a blender. Add 2 cloves of garlic, a third a cup of your chopped onion, and about 1/4 cup of chopped cilantro. (Remaining chopped onion and cilantro will be used for garnish.) Add one teaspoon of salt. Purée until completely blended. Taste for heat. If not spicy enough add another chile pepper (doesn't have to be cooked). Note that sour cream will eventually be added to the sauce which will cool down a lot of the spiciness. Add more salt to taste if necessary.
This sauce is a beautiful color!
3. Get our your hand mixer, yes...I said hand mixer! Turn it on medium speed and place it on top of the whole chicken breasts. It will begin to shred and you will be so happy with me! Put the chicken in a bowl and add 1/2 cup of the tomatillo sauce to the chicken. Taste the chicken; if it needs salt, add a little.
So much quicker than using forks to shred!
4. Cover the bottom of a pan with oil and raise to medium high heat. Add a tortilla to the pan and use a metal spatula to flip it to the other side. Place another tortilla on top of this one (to soak up the excess oil) and flip again, then remove them to a plate lined with paper towel. You only need to soften the tortilla for rolling. A few seconds on each side. When your tortillas are cooled, scoop a spoonful of chicken into the center of the tortilla and roll up the tortilla. Place your enchiladas in a greased baking dish.
5 Heat the other half of the salsa verde sauce until simmering, then remove from heat. Stir in the sour cream until well blended, and pour salsa verde sauce over all of them. Top with chopped onion, cheese, and cilantro.
Serve immediately. Serve with extra garnishes of onion, cheese, and cilantro on the side.
On occasion, I will make roast a few days before I make enchiladas so I can make a small batch of beef enchiladas. I just shred it, add my home made hot sauce to the beef, and a nice shredded SMOKED cheese. Easy and great for those who don't want just chicken.
2. While the chicken is cooking, put the tomatillos and serrano chile peppers in a separate sauce pan and cover them with water. Bring to a boil, reduce to a simmer. Simmer until the tomatillos are cooked, and have changed color, but are not mushy, about 5-7 minutes. Remove from heat. Transfer tomatillos and serranos to a blender. Add 2 cloves of garlic, a third a cup of your chopped onion, and about 1/4 cup of chopped cilantro. (Remaining chopped onion and cilantro will be used for garnish.) Add one teaspoon of salt. Purée until completely blended. Taste for heat. If not spicy enough add another chile pepper (doesn't have to be cooked). Note that sour cream will eventually be added to the sauce which will cool down a lot of the spiciness. Add more salt to taste if necessary.
This sauce is a beautiful color!
3. Get our your hand mixer, yes...I said hand mixer! Turn it on medium speed and place it on top of the whole chicken breasts. It will begin to shred and you will be so happy with me! Put the chicken in a bowl and add 1/2 cup of the tomatillo sauce to the chicken. Taste the chicken; if it needs salt, add a little.
So much quicker than using forks to shred!
4. Cover the bottom of a pan with oil and raise to medium high heat. Add a tortilla to the pan and use a metal spatula to flip it to the other side. Place another tortilla on top of this one (to soak up the excess oil) and flip again, then remove them to a plate lined with paper towel. You only need to soften the tortilla for rolling. A few seconds on each side. When your tortillas are cooled, scoop a spoonful of chicken into the center of the tortilla and roll up the tortilla. Place your enchiladas in a greased baking dish.
5 Heat the other half of the salsa verde sauce until simmering, then remove from heat. Stir in the sour cream until well blended, and pour salsa verde sauce over all of them. Top with chopped onion, cheese, and cilantro.
Serve immediately. Serve with extra garnishes of onion, cheese, and cilantro on the side.
On occasion, I will make roast a few days before I make enchiladas so I can make a small batch of beef enchiladas. I just shred it, add my home made hot sauce to the beef, and a nice shredded SMOKED cheese. Easy and great for those who don't want just chicken.
No comments:
Post a Comment