|
|
Enchiladas
Verde |
Any
brand of canned enchilada sauce would do, or make from scratch.
This is so easy and outstanding, I would recommend the Hatch brand
if you can get it.
1 1/2 large chicken breasts (3 halves of the breast)
about 1/2 teasp. Lawry's Season salt
2 tablespoons or so of olive oil
Slowly cook chicken in covered medium sauce pan until chicken is
fully cooked. Set aside to cool. Debone and shred.
Filling:
Using pan juices, saute celery, garlic and green onion until tender.
Add chicken breasts and add half the grated cheese, seasonings,
herbs and heavy cream.
1 package jack cheese, grated (half for filling, half topping)
3 green onions, chopped
2 stalks celery, chopped
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon unsweetened cocoa
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 cup heavy cream
1 teaspoon fresh chcopped cilantro
About 20 corn
tortillas heated with small amount of butter to soften
Assembly:
Heat tortillas in a saute pan on medium high heat using a small
dot of butter and pushing and turning tortilla with your hands to
evenly heat and soften.
Then roll about 2-3 heaping tablespoons of filling in each tortilla
and place in a lage shallow baking pan or 2 medium baking dishes.
When all are in place, you can cover and chill if you want to serve
later.
When ready to cook, pour enchilada sauce over the rolled enchiladas
then top with Jack cheese, spoon on green salsa sour cream.
2 cans Hatch brand green chile enchilada sauce
The rest of the Jack cheese, grated
1/2 jar Green chile Salsa (Desert Pepper is a great brand)
Heat for 20-25
minutes at 350º
Top with 3/4 large container sour cream
-Kate
|
|
|