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Recipes
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Chicken Enchiladas
My friend, Sheila, invented this recipe. I enjoyed it at her house and demanded the recipe. A year or two later, I made a few adjustments and invited Sheila and David over. She didn’t remember making the dish, so I claim it. A great, spicy main course, which you can prepare the day before a dinner party.
Filling:
1 roasted chicken, deboned and shredded
2 shallots, chopped very fine
1 celery heart, chopped very fine
½ cup sour cream
¼ cup green salsa (medium hot)
1 tablespoon cumin seed, toasted in a dry skillet until they start to pop
Toss ingredients in large bowl and set aside |
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Sauce:
Remainder of jar of green salsa
1-cup chicken stock
½ cup sour cream
½ cup half and half
1 can diced green chilies (not hot)
Mix in 2-quart bowl. If not serving immediately, cover and refrigerate sauce after filling tortillas (see below).
Tortillas 12 small corn tortillas (preferably hand packed, soft ones)
Assembly Roast a tortilla in dry, hot frying pan until just beginning to brown, less than a minute. Turn and do other side very quickly. Tortillas must be pliable.
Dip tortilla in sauce just to coat. Lay it in the pan in which you plan to serve (I use 2 greased shallow casserole dishes). Put 1/12 of the chicken mixture along center of tortilla. Roll. End with open end folded under. Continue roasting tortillas, dipping, filling and folding until all tortillas and chicken have been used. You can do this much the day before. Cover dishes with plastic wrap, then foil and refrigerate.
Grated jalapeno jack cheese and chopped cilantro (optional)
Before Serving Pre-heat oven to 210 degrees F. Remove plastic wrap. Pour remainder of sauce around rolled tortillas. Lightly sprinkle tops with grated jalapeno jack cheese. Cover with foil Cook until thoroughly heated, at least 1 hour. Do not allow to boil or sauce will separate. Sprinkle with chopped cilantro and serve. Serves 6-12.
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