Chicken enchiladas

"biig" <[email hidden]> wrote in message news:[email hidden]...

Quoted message said:

I lost my recipe for these and had planned them for supper tonight.
Anyone help? Thanks....I googled, but my pc crashed again.....Sharon

Any help on what kind?

How about Enchiladas Suizas ?

Dimitri

1 whole chicken breast
Water
¼ 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 ¼ 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 ½ 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 ½ 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 ½ teaspoon salt. Bring to a boil; reduce heat. Cover and simmer sauce
15 minutes.

Preheat oven to 350°F (175°C). 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.

Thanks Dimitri, but the recipe I had was much simpler, and I'm pretty
sure it came from this ng. It called for diced, chopped cooked chicken,
Monterey Jack cheese and green chilis among a couple other things. I've
looked through all my saved, printed recipes and can't find
it.....Sharon

Dimitri said:

"biig" <[email hidden]> wrote in message news:[email hidden]...

Quoted message said:

I lost my recipe for these and had planned them for supper tonight.
Anyone help? Thanks....I googled, but my pc crashed again.....Sharon

Any help on what kind?

How about Enchiladas Suizas ?

Dimitri

1 whole chicken breast
Water
¼ 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 ¼ 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 ½ 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 ½ 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 ½ teaspoon salt. Bring to a boil; reduce heat. Cover and simmer sauce
15 minutes.

Preheat oven to 350°F (175°C). 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.

biig <[email hidden]> wrote in news:[email hidden]:

Quoted message said:

Thanks Dimitri, but the recipe I had was much simpler, and I'm pretty
sure it came from this ng. It called for diced, chopped cooked

chicken,

Quoted message said:

Monterey Jack cheese and green chilis among a couple other things.

I've

Quoted message said:

looked through all my saved, printed recipes and can't find
it.....Sharon

Have you searched rec.food.recipes?

Andy

biig said:

Thanks Dimitri, but the recipe I had was much simpler, and I'm pretty
sure it came from this ng. It called for diced, chopped cooked

chicken,

Quoted message said:

Monterey Jack cheese and green chilis among a couple other things.

I've

Quoted message said:

looked through all my saved, printed recipes and can't find
it.....Sharon

You don't need a recipe - just fill the tortillas with whatever you
like (your ingredients above, plus some salsa and rice or refried
beans, if you want) - put in greased loaf pan - sprinkle cheese on top
(I like to mix Cheddar and Monterey Jack) and pour some salsa around,
and bake at 350 until hot (about 25-30 minutes).

I serve a mix of lettuce, tomatoes and sliced olives on the side, along
with some sour cream, and offer more salsa for salad dressing.

N.

<[email hidden]> wrote in message
news:[email hidden]...

<snip>

Quoted message said:

You don't need a recipe - just fill the tortillas with whatever you
like (your ingredients above, plus some salsa and rice or refried
beans, if you want) - put in greased loaf pan - sprinkle cheese on top
(I like to mix Cheddar and Monterey Jack) and pour some salsa around,
and bake at 350 until hot (about 25-30 minutes).

I serve a mix of lettuce, tomatoes and sliced olives on the side, along
with some sour cream, and offer more salsa for salad dressing.

N.

Almost there but what you have said is a recipe for enchila-mush.

The tortilla should be softened first preferably is hot oil for a second or 2,
then dipped in the sauce, filled and rolled. The you can place it in a baking
dish. I prefer to warm slowly then pour warm sauce over the plated enchiladas.
Baking tortillas in sauce is, well yields mush.

Dimitri

Dimitri said:

<[email hidden]> wrote in message
news:[email hidden]...

<snip>

Quoted message said:

You don't need a recipe - just fill the tortillas with whatever you
like (your ingredients above, plus some salsa and rice or refried
beans, if you want) - put in greased loaf pan - sprinkle cheese on

top

Quoted message said:

Quoted message said:

(I like to mix Cheddar and Monterey Jack) and pour some salsa

around,

Quoted message said:

Quoted message said:

and bake at 350 until hot (about 25-30 minutes).

I serve a mix of lettuce, tomatoes and sliced olives on the side,

along

Quoted message said:

Quoted message said:

with some sour cream, and offer more salsa for salad dressing.

N.

Almost there but what you have said is a recipe for enchila-mush.

The tortilla should be softened first preferably is hot oil for a

second or 2,

Quoted message said:

then dipped in the sauce, filled and rolled. The you can place it in

a baking

Quoted message said:

dish. I prefer to warm slowly then pour warm sauce over the plated

enchiladas.

Quoted message said:

Baking tortillas in sauce is, well yields mush.

Dimitri

I should have been more specific - I didn't mean for the salsa in the
pan to be very deep - just enough to "seat" the rolled up enchiladas.
They don't get mushy.

N.

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dimitri said:

<[email hidden]> wrote in message
news:[email hidden]...

<snip>

Quoted message said:

You don't need a recipe - just fill the tortillas with whatever you
like (your ingredients above, plus some salsa and rice or refried
beans, if you want) - put in greased loaf pan - sprinkle cheese on

top

Quoted message said:

Quoted message said:

(I like to mix Cheddar and Monterey Jack) and pour some salsa

around,

Quoted message said:

Quoted message said:

and bake at 350 until hot (about 25-30 minutes).

I serve a mix of lettuce, tomatoes and sliced olives on the side,

along

Quoted message said:

Quoted message said:

with some sour cream, and offer more salsa for salad dressing.

N.

Almost there but what you have said is a recipe for enchila-mush.

The tortilla should be softened first preferably is hot oil for a

second or 2,

Quoted message said:

then dipped in the sauce, filled and rolled. The you can place it in

a baking

Quoted message said:

dish. I prefer to warm slowly then pour warm sauce over the plated

enchiladas.

Quoted message said:

Baking tortillas in sauce is, well yields mush.

Dimitri

I should have been more specific - I didn't mean for the salsa in the
pan to be very deep - just enough to "seat" the rolled up enchiladas.
They don't get mushy.

N.

Understood.

oil?

Dimitri

In article said:

I lost my recipe for these and had planned them for supper tonight.
Anyone help? Thanks....I googled, but my pc crashed again.....Sharon

My favorite recipe is chicken mole enchiladas.

No exact receipe, but this is what I do:

A jar of good mole sauce. (I like Rogelio Bueno.) Mix with
chicken broth as per directions (I think I recall it's four
parts chicken broth for one part of the mole). Cut up a whole
chicken and simmer it completely covered in the mole sauce
until it's done.

Then take the chicken out and let it cool until you can handle
it, remove it from the bones and shred it. Mix with a couple
of finely chopped white onions, shredded Monterey Jack cheese,
and chopped seeded Jalapenos.

Put a layer (about 1/8 inch or so) of mole sauce in the bottom
of a square or rectangular pan.

Fry corn tortillas briefly in oil, dip in mole sauce, roll up
some of the chicken mix in the tortilla, and put in a pan with
the seam side down. When the pan is filled, pour mole sauce
on top of the enchiladas, sprinkle more Jack cheese on top,
and bake at 350 until bubbly.

Sometimes I cheat and use the boneless/skinless chicken
breasts and thighs.

I tried one other brand of mole sauce that I didn't like
nearly as well. I would like to try out some others but
Rogelio Bueno is pretty good. I haven't seen any other brands
but those two in the local supermarket. (I don't recall what
the other one was.)

--
Mad Science means never having to say | Mike Van Pelt
"What's the worst thing that could happen?" | mvp at calweb.com
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