CHICKEN ENCHILADAS

CHICKEN ENCHILADAS
---Makes 8 enchiladas; serves 4---
Enchiladas are a great way to use up leftover chicken. It
doesn't matter if the chicken you use to stuff the tortillas is
grilled, barbecued, boiled, or fried. Here's a standard
procedure for making chicken enchiladas-pick the sauce that
you like best.
6 tablespoons ol ive oil
114 cup d iced onion
4 cups shredded cooked chicken, chopped
2 cups sauce, such as "Son of Suchilquitongo" Salsa
Verde, Roasted Green Chile Sauce, David
Garrido's Ancho-Tomatillo Sauce, or Easy Mole
Poblano
8 corn tortil las
'12 cup crumbled q ueso blanco, for garn ish
(optional)
2 tablespoons l ightly toasted sesame seeds, for
garnish (opti onal)
Preheat the oven to 300"F. Grease a 9 by 1 3-inch baking dish.
In a skillet, heat 2 tablespoons of the olive oil over medium heat.
Add the onion and cook until wilted, 2 to 3 minutes. Add the
chicken and cook until the chicken is heated, 2 to 3 minutes.
Remove from the heat and place in a bowl with Ij2 cup of the sauce.
Toss well and set aside.
Wipe out the skillet, add the remaining 4 tablespoons of olive oil,
and place over medium heat. When the oil is hot, dip a tortilla into
the oil and cook until soft, 1 0 to 1 5 seconds on each side. Drain on
a paper towel. Repeat with the remaining tortillas.
Divide the chicken mixture evenly among the tortillas, roll them
up, and tightly pack the rolled tortillas seam side down in the
baking dish. Pour the remaining I lj2 cups sauce over them.
Bake for 12 to 1 5 minutes, or until bubbling hot. Remove from the
oven and transfer to plates. If you have made green enchiladas,
garnish with the queso blanco. If you have made mole enchiladas,
garnish with a sprinkling of sesame seeds.

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