My first attempt at cooking last Saturday went well - I was even able to do all of the grocery shopping on my own. Thankfully Sean has a nice kitchen with a good stove. I served these enchiladas with sour cream, refried beans and fresh avocado.
Ingredients
3 boneless chicken breasts
2 lbs fresh tomatillos,rough chopped
1 white onion, diced
diced jalapenos to taste (I use 2)
3 cloves garlic, minced
1 bunch cilantro, rough chopped
2 c chicken stock/boullion
12-15 corn tortillas
This recipe makes a 13x9 pan, which provides about 8 servings. Preheat oven to 350.
Instructions:
Briefly saute onion and jalapeno in hot oil until soft. After a few minutes, add tomatillos, garlic, broth and chicken to the pan. Poach chicken breast in liquid until done (about 15 minutes).
When chicken is thoroughly cooked, remove from pan and set aside. Add cilantro to simmering sauce and shred chicken with fingers or a fork. I added a bit of extra queso fresco to the filling.
If you want really nice looking enchiladas, puree the sauce in a blender, otherwise you are ready to assemble. Spread a cup of sauce in the bottom of a baking dish. Next fill a tortilla with a few spoonfulls of chicken, wrap, and lay seam side down in the baking dish, repeat until your dish is full. Top with verde sauce - spread evenly to cover enchiladas and bake for 15-20 minutes or until thoroughly hot.
Tip:
If you don't have very fresh tortillas like these, prevent cracking by wrapping them in foil and warming in the oven. If they are really dry - add a few sprinkles of water, or make stacked enchiladas instead!
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