PepperFool.com Home Back to Recipe Main Page Back to Appetizer Recipes
Enchiladas Suizas
  Back To Index
    Enchiladas Suizas

  • 1 whole chicken breast
  • Water
  • small onion
  • 1 bay leaf
  • 4 peppercorns
  • Salt and pepper
  • 1 lb. fresh tomatillos OR 1 cup drained canned
  • tomatillos
  • Water
  • 1/2 small onion
  • 1 large garlic clove
  • 1 tablespoon packed fresh cilantro leaves
  • 1 serrano chile or other small hot chile, seeded
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon salt
  • 1/4 cup vegetable oil
  • 6 corn tortillas
  • 6 oz. Monterey Jack cheese, coarsely shredded
  • Dairy sour cream
  • Makes 6 enchiladas

    Place chicken breast in a large saucepan with water to cover. Add onion, bay leaf, peppercorns and salt to taste. Bring to a boil; reduce heat. Cover and simmer 45 minutes. Cool chicken breast in broth. Drain, reserving 1 cup broth.

    Remove meat from bones and shred with 2 forks or your fingers. Add salt and pepper to taste.

    If using fresh tomatillos, remove papery husks. Wash husked tomatillos and place in a medium saucepan. Add inch water. Bring to a boil; reduce heat. Cover and simmer 10 minutes or until tender; drain. Cool slightly. Do not cook canned tomatillos.

    Place cooked or caned tomatillos in a blender or food processor with onion, garlic, cilantro and chile. Process until pureed. Heat 2 tablespoon oil in a medium saucepan. Add pureed tomatillo mixture. Cook 2 to 3 minutes. Add reserved broth and teaspoon salt. Bring to a boil; reduce heat. Cover and simmer sauce 15 minutes.

    Preheat oven to 350F (175C). Heat 1/4 cup oil in a medium skillet. With tongs, carefully place 1 tortilla at a time in hot lard. Hold in lard 3 to 5 seconds until softened. Quickly turn tortilla and soften other side, 3 to 5 seconds. Drain over skillet or on paper towels.

    Place a spoonful of the shredded chicken on tortilla. Roll up and place seam side down in a shallow baking dish. When all enchiladas are assembled, cover with sauce and top with cheese. Bake 15 to 20 minutes, until cheese is melted and bubbling.

    To serve, top each enchilada with a spoonful of sour cream.

    From: www.lamejor.com
    Posted By: ???
    Post Date: ???

    *BACK TO APPETIZERS*







[ HOME ]   [ RECIPES ]  [ PHOTOS ]  [ PRODUCTS ]  [ HOT BOOKS ]  [ HOT SAUCE ]
[ FRESH & DRIED CHILES ]  [ CHILE SEEDS ]  [ RESTAURANT REVIEWS ]

PepperFooltm
Copyright 1996 - 2003
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602
USA


PepperFool.com