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| Home -> [Casseroles] -> [Enchiladas verdes Recipe] |
Enchiladas verdes
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Casseroles |
Rating: |
0 |
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Ingredients:
| 4
| | Chicken breast | | 2
| cup | Tomato, canned, mashed | | 1/2
| cup | Onion, chopped | | 1
| tsp | Salt | | 1
| tsp | Garlic powder | | | Salsa verde | | | Tortillas, corn | | | Oil | | | Sour cream | | | SALSA VERDE | | 4
| lbs | Tomatillos, peeled | | 1/2
| cup | Onion, finely chopped | | 1/4
| cup | Oil | | 1
| tsp | Salt | | 1
| tsp | Garlic, chopped |
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Procedures:
| 1 | Calories per serving: 184°Fat grams per serving: 5 approx. cook time: 0:45 in large pot, boil chicken in water to cover until tender; reserve 2 cups broth. | | 2 | Debone and dice chicken. | | 3 | Add chicken, tomatoes, onion, salt and garlic to reserved broth; boil 10 minutes or until reduced enough for enchilada filling. | | 4 | Strain. | | 5 | Heat a bit of oil in a small skillet; press each tortillas into the hot oil a few seconds to soften them and make them more pliable to roll. | | 6 | Stuff with chicken filling. | | 7 | Roll filled tortillas and place in baking dish. | | 8 | Cover with salsa verde. | | 9 | Bake at 375 degrees until thoroughly heated, about 25 minutes. | | 10 | Before serving, top with sour cream. | | 11 | Salsa verde: boil tomatillos in small amount of water until tender; blend in food processor. | | 12 | In skillet, saute onions in oil. | | 13 | Add pureed tomatillos, salt and garlic. | | 14 | -- el jarro de arturo per clarence fontish |
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