Blog posts tagged with 'Mexican'

INGREDIENTS (serves 8):
  • 0.5 Chicken (1-1.5 lb);
  • 2 white onions;
  • 1 head and 3 clothes of garlic;
  • 3 lb. tomatillos, husked and rinsed;
  • 3 Serrano chiles;
  • 5 oz. of Canola oil;
  • 18 corn tortillas;
  • 8 oz. cream (35%);
  • 5 oz. crumbled Queso Fresco;
  1. Place the chicken in the saucepan with the onion and garlic head; add 1 tbsp. of salt and water to cover. Bring to a boil, reduce the heat and simmer until the chicken is cooked through. Let cool, remove the chicken, discard the skin and bones and shred the meat with your fingers. Reserve the broth for later use;
  2. Place the tomatillos and chiles into saucepan, cover with water,  bring to a boil and cook for 5 minutes. Drain the tomatillos and chilles and process them in a blender along with 3 cloves of garlic;
  3. Warm the oil in the frying pan, add your tomatillo sauce and fry, stirring constantly, until bubbling. Season; add some chicken broth to smooth the sauce. Keep warm;
  4. Preheat the oven to 350°F;
  5. Heat the Canola oil in a frying pan until sizzling hot;
  6. Using tongs, quickly pass each tortilla trought the oil to soften, then drain on paper towels;
  7. Dip each tortilla in tomatillo sauce, put it on working surface, put a tbl spoon of shredded chicken near one edge, roll up the tortilla and place on the baking dish seamside down;
  8. Cover your enchiladas with remaining tomatillo sauce and bake in the oven for 10 minutes;
  9. Remove the enchiladas, add cream and crumbled cheese and bake for another 5 minutes;
  10. Remove from the oven, decorate with sliced white onion and serve;
Original recipe from: A Williams-Sonoma Taste of the World