Chicken enchiladas - clinton
Yield: 6 servings
Ingredients:
- 1 tb Plus 1/3 cup oil 2 ts Salt
- 2 (4 ounce) cans shopped green 1/2 ts Oregano -chilies 3 c Shredded cooked chicken
- 1 lg Clove garlic minced 2 c Dairy sour cream
- 1 (28 ounce) can tomatoes
- 2 c Grated Cheddar cheese -drained and liquid reserved 15 Corn tortillas
- 2 c Chopped onions
Instructions:
wonderful flavor.
In a skillet over medium-high heat, heat 1 Tbsp oil. Add the chilies and
garlic; saute until garlic is soft. Break up tomatoes and add to chilies
along with onions, 1 tsp salt, oregano and 1/2 cup reserved tomato liquid.
Simmer uncovered until thick, about 30 minutes. (You can add more reserved
tomato liquid if sauce gets too thick too quickly.) Remove tomato sauce
from heat and set aside.
Heat 1/3 cup oil in a skillet over medium-high heat until hot. Dip
tortillas in hot oil for a few seconds, or just until they become limp.
Drain well on paper towels. Fill tortillas with chicken mixture. Roll up
and arrange side by side, seam down, in a 9x13x2-inch baking dish.
Pour tomato sauce over enchiladas and bake at 350 degrees until heated
through, about 20 minutes. Can freeze cooked enchiladas and heat through
in oven before serving.
Makes 6 servings. Per serving: 980 calories, 51 grams protein, 66 grams
fat, 40 grams carbohydrates, 186 milligrams cholesterol, 2204 milligrams
sodium.
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Title: Chicken Enchiladas with Pasilla Chili Sauce
Categories: Poultry, Mexican, Cheese/eggs, Sauces, Chili
Yield: 16 servings
2 tb Peanut oil 1/2 Onion, quartered
1 2-oz. package dried pasilla 4 Cloves garlic, peeled
Chilies, stemmed, seeded, 2 tb Firmly packed golden brown
Torn into 1-inch pieces Sugar
1/2 c Whole blanched almonds, 1 ts Coarse salt
Chopped Peanut oil (for deep frying)
4 Chicken breast halves 16 Corn tortillas
6 c Chicken stock or canned 2 1/2 c Grated Montery Jack Cheese
Low-salt broth 1 c Creme fraiche or sour cream
1/2 ts Cumin seeds 1 Avocado, peeled, seeded,
4 Plum tomatoes, cored, Sliced
Quartered Fresh cilantro sprigs
Heat 2 tablespoons oil in large pot over high heat. Add chilies and
almonds. Saute until chilies darken and almonds are golden, about 2
minutes. Using slotted spoon, transfer chilies and almonds to bowl. Reduce
heat to medium. Season chicken with salt and pepper. Add to same pot and
brown on all sides, about 5 minutes. Add stock; simmer until chicken is
cooked through, aobut 20 minutes. Transfer chicken to another bowl using
slotted spoon; cool. Reserve stock in pot.
Toast cumin seeds in heavy small skillet over medium-low heat until
aromatic, about 1 minute. Mince cumin seeds. Add cumin, chili mixture,
tomatoes, quartered onion, garlic, sugar and salt to stock. Simmer until
all ingredients are very soft, about 45 minutes.
Working in batches, puree stock mixture in blender. Return to pot. Boil
until reduced to 4 cups, stirring occasionally, about 20 minutes. Season
with salt and pepper. (Can be made 1 day ahead. Chill chicken and sauce
separately.)
Remove skin from chicken and discard. Cut meat from bones and shred.
Transfer to bowl and combine with 1/2 cup sauce. Set filling aside.
Oil two 13X9-inch glass baking dishes. Pour oil into deep skillet to depth
of 1/2 inch and heat to 375-degree F. Fry tortillas 1 at a time until
softened, about 5 seconds per side. Using metal sapatula, transfer to
paper towels. Spread 1 tablespoon sauce over each tortilla. Sprinkle each
with 2 tablespoons cheese and 1 tablespoon chooped onion. Place 1/3 cup
chicken down center of each tortilla; roll up. Place seam side down in
baking dishes. (Can be made 1 hour ahead. Cover.)
Preheat oven to 350-degree F. Pour remaining sauce over enchiladas.
Sprinkle with remaining cheese. Bake until heated through, about 20
minutes. Top with creme fraiche, avodado and clinatro.
SOURCE: BON APPETIT, April '93
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Title: Chicken Fajitas with Tomato-Coriander Salsa
Categories: Mexican, Sauces, Condiment, Poultry, Salsa
Yield: 4 servings
1 c Quick Tomato Sauce 2 tb Oil
1 Jalapeno pepper (OR 1/8 tsp 1 ts Ground cumin
-red-pepper flakes) Salt
2 tb Fresh coriander, minced Pepper
1 Lime 1 Lime
Salt 8 Flour tortillas (8-inch)
Pepper 1 Ripe avocado
1 lb Chicken thighs, skinless and 1 c Sour cream
-boneless
TOMATO-CORIANDER SALSA:
PREPARATION: Make the Quick Tomato Sauce.
For The Salsa, split, seed and mince the jalapeno (use gloves). In a bowl,
combine the Quick Tomato Sauce, Jalapeno (or hot red-pepper flakes) and
coriander. Squeeze the lime; add 1 tablespoon juice to the sauce. Season
to taste with salt and pepper. Set aside.
Rub the chicken with oil and cumin and sprinkle with salt and pepper. Cut
lime into 8 wedges. Recipe can be prepared to this point 2 hours ahead.
COOKING and SERVING: Heat the broiler. Cook the chicken on a rack about 5
inches from heat, turning once, until browned and just cooked through,
about 4 minutes per side. Set aside, covered, and keep warm. Heat oven to
375F. Wrap tortillas in foil and warm in oven for 10 minutes. Pit, peel
and cut the avocados into 1/2-inch cubes. Cut the chicken into thin
slices. Divide chicken among the tortillas. Top chicken in each tortilla
with 2 tablespoons Salsa, 2 tablespoons sour cream and chopped avocado. Use
1 lime wedge per fajita to squeeze juice over filling. Wrap or fold
tortilla around filling. Serve hot.
Makes 4 servings.
[COOKS; May/Jun 1988] Posted by Fred Peters.
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Title: Chicken Flautas
Categories: Mexican, Poultry
Yield: 12 servings
1 9 oz pkg. frozen tortillas 1/3 c Raisins
2 tb Oil 1 ts Salt
3/4 c Chopped onion 1/2 ts Ground coriander
1 lg Garlic clove,minced 1/4 ts Ground cumin
2 1/4 c Cooked,shredded or finely 1/8 ts Pepper
-diced chicken 1 tb Cornstarch
2/3 c Chicken broth 1 tb Water
1 4 oz can mild green Oil for frying
-chilies,finely chopped 1/2 pt Sour cream
Set tortillas aside to partially thaw.In large skillet,heat oil; saute
onion and garlic for one minute.Add chicken,chicken broth, chilies,raisins
and seasonings.Dissolve cornstarch in water;add gradually to skillet and
cook until thick and bubbly.Remove from heat.Heat 1/8 oil in another skillet over medium heat until hot. Separate tortillas and saute one at a time a few seconds on each side until limp.(Do not cook too long or they will become crisp and impossible to roll.)Drain on paper toweling.Fill each tortilla with about 2 heaping tbsp. chicken mixture across center keeping filling 1" from edges.Roll tortilla around filling.Place two or three flautas seam side down in hot oil.Saute turning on all sides until crisp about 30 seconds.Drain on paper toweling;keep warm while frying the rest.Serve with sour cream as a dip. Makes 12.
