I think this enchilada recipe is tasty as well as beautiful! Mexican food is sometimes difficult to photograph because of the colors and textures in my opinion . . . I could be wrong but you can imagine how delighted I was when I loaded my pictures. It was almost difficult to decide which one to use for my main picture. The picture will not fool you though, these enchiladas taste as good as they look and they are easy to make.This is a great way to use up chicken left overs. Let's get started.
Step 1: Ingredients
2 Pre-cooked skinless chicken breast (shredded, or cubed approximately 1 1/2 cups chicken) lightly seasoned
6-8 Small tomatillos
1 Serrano pepper de-seeded for a mild taste and diced
1-2 Small crushed garlic cloves
1/4 Cup yellow onion
1/4 to 1/2 Cup diced cilantro depending on your taste
1/4 Cup Crema Mexicana or (you can use sour cream but the flavor will be different)
1/2 to 3/4 Cup shredded Cheddar Jack cheese
1/4 Cup cooking oil for frying tortillas
6 Corn tortillas
Salt and pepper to taste
You will also need paper towels to absorb the oil from frying the tortillas, a sauce pan, skillet for frying,a rectangle baking dish, plate, knife, measuring cups and spoons, and a blender if you have one.
Step 2: Prepare Tomatillos
Remove the skins from the tomatillos
Wash the tomatillos
Quarter the onion
Place the onion and tomatillos in a sauce pan with about 1/2 cup of water
Cook on medium heat until the tomatillos puff up and the color changes
Remove from heat, save the liquid, and cool slightly
Step 3: Blend or Mix Ingredients
Place the tomatillos into the blender or a bowl along with the Serrano peppers, onion, garlic, and cilantro.
Add a little bit of water from cooking the tomatillos to this and blend until smooth. Add more water if needed. You want it saucy but not runny.
Pour a small amount of the mixture in the bottom of the baking dish.
Set aside the remaining tomatillo sauce while you fry the tortillas.
Step 4: Fry the Tortillas
Add oil to the skillet and turn the heat to medium high watching closely.
Soft fry each tortilla and place them on the plate.
Step 5: Layer the Topping
Spread a small amount of the sauce over the tortillas.
Center a nice layer of chicken over the sauce.
Roll up the tortillas.
Place seam side down ino the baking dish.
Spread the Crema Mexicana over the top as shown.
Top with shredded cheese.
Finish off with a light layer of the tomatillo sauce.
Bake for 40 minutes or until the cheese has melted.
I like a light sauce over my enchiladas and used the left over sauce for tortillas yum!
Step 6: Sunshiine's Final Thoughts
This entree was tempting enough that my daughter being a vegetarian, could not resist trying it. She loved the flavor and wants me to make it again without the chicken. It will be a challenge but it can be accomplished and it would taste as good as this one.
This is an entry for the Mexican food contest if you think it is worthy of your vote. Thanks in advance.
I wish to thank Instructables, our sponsors, contributors, and all my visitors for making this a great place to share. Thanks for stopping by and do have a safe and happy SPRING!!