| 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 VERDE): |
| 1 |
lb |
Tomatillos; husks removed, rinsed, coarsely chopped |
| 1/2 |
c |
Cilantro leaves |
| 2 |
|
Cloves garlic; roughly chopped |
| 2 |
tb |
Diced onion |
|
|
Salt |
INSTRUCTIONS
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, 1997
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