This makes a large amount of enchiladas. I divide this between 2 13"X9" inch pans. The recipe makes about 40 enchiladas and feeds a small army. Or you can freeze one pan of enchiladas prior to putting it in the oven and bake one pan for dinner.
If the pan that is frozen is sealed tightly, you can leave it in the freezer for 2 months. Remember to thaw the dish completely before baking. Wait to put the green sauce on until the pan comes out of the oven or serve it on the side.
This is a time consuming dish so allow time to assemble. You can also shorten the assembly time by getting help and forming a little assembly line.
40 Corn Tortillas
Chicken Filling
Oil
Cheese Sauce
Green Chili Sauce
1 cup with Shredded Mozzarella Cheese, divided
Chopped Fresh tomatoes
Chopped Parsley or Cilantro
Prepare 2 13"X9" inch pans by spraying with vegetable oil and then spoon the reserved sour cream mixture into both pans, dividing evenly between both pans. Spread and set aside. See Cheese Sauce recipe, below.
Heat a small amount of oil in a skillet over low heat. Place the tortillas in the skillet, heat on each side to soften. Transfer to a plate. This only takes seconds for each side of the tortilla. Once the tortillas have been softened, spoon 2 Tablespoons of Chicken Filling into each tortilla and roll, and place in prepared pans. Crowd the enchiladas in the pan so there are no gaps. Spread with Cheese Sauce. Bake at 350 degrees for about 35 minutes or until the sourcream mixture starts to bubble. Top with Mozzarella and allow to brown, lightly, about 10 minutes. Remove from oven and top with Green Chili Sauce. Serve with chopped tomatoes and cilantro.
Chicken Filling
Meat from 1 5-pound Chicken, boiled and chopped, about 8 cups(See "How to Boil a Chicken for instructions)
1 Tablespoon of chili powder
1 teaspoon of garlic powder
1 teaspoon of salt
1 cup of sourcream
1 cup of grated Queso Fresco
1/2 cup of grated Mozzarella
Cheese Sauce
2 cups of Sour Cream
1 cup of Milk
2 cups of Grated Queso Fresco
1 cup of Mozzarella
Heat sour cream and milk in a small saucepan, over low heat, whisking until smooth. Reserve 3/4 cup and set aside. Leave the balance of the sour cream mixture in the pan and remove from heat. Wait until you have finished rolling all of the enchiladas to add the cheese. When ready to spread over the enchiladas, add cheese and heat until most of the cheese melts. Divide between the two pans and spread to cover the pan, making sure to get in the corners.
The green sauce for this is a topping that goes over all of the cheesy goodness, after the pan comes out of the oven. This has a lovely tart flavor so you do not want a lot of salt or garlic in it. Just enough to complement the vegetables.
Green Chili Sauce
1 pound of Tomatillos, husks removed and washed
1 large Onion
1 Tablespoon of Oil
2 4-ounce cans of Diced Green Chilis
1/2 teaspoon of Salt
1/2 teaspoon of Garlic Powder
Pepper to taste
1 cup of Loosely packed, chopped Parsley or Cilantro
Give the Tomatillos and Onion a rough chop. In a large, cold stock pot, combine oil, tomatillos and onion. Place over medium heat and add seasonings. Stir and let the onions sweat. You want the onions to be clear and not caramelized. The vegetables should produce enough liquid, but a little water may be added, if the bottom dries out. Let this cook for about 10 minutes and then add the diced green chilis. Continue to cook another 5 minutes. Remove from heat and let cool completely. Once cooled, place in a blender and add cilantro. Blend until smooth. Pour over Chicken Enchiladas once the pan has finished in the oven.
Enjoy!
Deloris
No comments:
Post a Comment