Wednesday, October 6, 2010
I grew up eating enchiladas mostly beef or cheese at least once a week. It was not until I was in High School that I had this version. It was on a trip to San Antonio with my then girlfriends family that I first had Green Chili Chicken Enchiladas served with a little crema I was sold, I had a new favorite. When I came home mom was put on a quest for the recipe. Where she got it from I haven't a clue. All I can say is I have enjoyed these at home and in Mexico and could not tell any difference in flavor or texture.
One of the nice things about Enchiladas is that any lightly seasoned meat can be used. In this case left over roast chicken would be a prime candidate or a rotisserie chicken picked up in the deli section. Enchiladas are one of those meals that look so complex to prepare but are ultra simple. Enjoy!
1 lb chicken cooked, torn into pieces
1 medium onion, fine dice
1 6 oz can green chilies
2 cups low sodium chicken stock, divided
1/2 cup low or no fat sour cream
1 tsp cumin seed or 1/2 tsp ground cumin
1/2 tsp Mexican oregano crushed up or 1 tsp European oregano
3 tbl Cilantro fine dice
2 cloves garlic fine dice
1 tsp Kosher salt
1 1/2 cups Colby Jack cheese divided
8 corn tortillas ( home made are best)
1/2 cup oil
1 tbl Masa Harina ( corn flour)
1/3 cup + 2 tbl *Salsa Verde (Green chili sauce)
*San Marcos brand or Pace recommended
Tools: 10" heavy bottom skillet, 8 " skillet, 1 qrt sauce pan, 9X11" baking dish
Add the onion and salt and cook until they begin to become translucent add 1/2 the chilies and all the garlic cook about 2 min. more.
In the 1 qrt sauce pan whisk together 1 cup chicken stock, sour cream, reserved chilies, 2 tbl Chile Verde and *Masa Harina . Bring to a boil for 1 min and remove from heat whisk 1 min.
Heat the oil in the 8 in Skillet to about 150 deg.
Start assembly by putting the 1/3 cup salsa verde into the bottom of the baking dish spread evenly.
Take a tortilla and place it in the hot oil to warm for about 10- 15 sec. allow to drain over the skillet and trans fer it to the baking dish.
top with some of the shredded Colby Jack then fold the side closest to you over the center and roll the tortilla over onto itself placing the seam on the bottom. Repeat the process for the remaining ingredients.
Preheat your oven to 350 º F pour the Green Chile gravy over the top and then cover with the Colby Jack.
Cover with aluminum foil and bake for 20 min increase the oven temp to 400º F remove the foil and brown the cheese a little on top.