| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Salsa Verde, see recipe |
| 1/4 |
c |
Oil |
| 12 |
|
Corn tortillas |
| 1 1/2 |
c |
Cooked chicken, shredded |
| 1/3 |
c |
Diced onion |
| 1/2 |
c |
Sour cream |
| 3 |
oz |
Queso fresco, crumbled |
|
|
TOMATILLO SALSA, SALSA |
| 1 |
lb |
Tomatillos, husks removed |
|
|
rinsed coarsely chopped |
| 1/2 |
c |
Cilantro leaves |
| 2 |
|
Cloves garlic, roughly |
|
|
chopped |
| 2 |
T |
Diced onion |
|
|
Salt |
INSTRUCTIONS
VERDE:
1997
Warm the salsa in a saucepan. Meanwhile, heat the oil in a skillet.
One at a time, fry the tortillas for a few seconds to soften. Place on
a towel to drain. When done, dip each tortilla in the warm salsa. In
the middle, place some chicken, onion, and white onion. Roll up and
place in baking dish. When completely done, cover enchiladas with
remaining salsa, then sprinkle on crumbled cheese. Serve hot. Recipe
Origin: MEXICO Tomatillo Salsa (Salsa Verde): Place tomatillos in a
saucepan and barely cover with water. Bring to a boil, then simmer
until soft - about 10 minutes. Place half of the tomatillos in a
blender jar. Add the cilantro, garlic, and onion. Blend until smooth.
Add the remaining tomatillos, and pulse a few times, just enough to
break up any larger pieces. Return sauce to the pan and cook for
another 10 minutes. Season with salt. Posted to MM-Recipes Digest V4
#268 by WoobyBears@aol.com on Oct 12,
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