Green Chile Chicken Enchiladas
Green Chile Chicken Open Faced or Rolled Enchiladas
Yield: 4 to 6 servings
8 to 12 white, yellow or blue corn tortillas
Oil for frying or chile water
1 recipe Green Chile Sauce
¾ cup 50/50 mixture of grated Cheddar & Monterey Jack cheese, or to taste
1 medium-size onion, chopped
¼ cup sour cream
Garnish: Caribe, coarsely chopped lettuce, tomato wedges
1. In a skillet, lightly fry the tortillas in ½ inch of hot oil (or dip in chile water or just warm the tortillas). Warm four plates in the oven.
2. For Flat Enchiladas: Place a spoonful of green chile sauce on the plate, then top with the tortillas followed by cheese, onion and more sauce. Repeat once or twice more. Top each enchilada with more sauce and cheese. Heat in a moderate 350 F oven until the cheese melts. Top each with a dollop of sour cream and a few grains of caribe. Encircle each enchilada with lettuce and tomato wedges.
Variation: for Rolled Enchiladas: Dip the lightly fried tortilla into the sauce and place a strip of each grated cheese and chopped onion down the center. Roll and top with more sauce and cheese. To serve a crowd, place the rolled enchiladas in a large, shallow baking dish, but do not cover with sauce. Just before serving, heat in a moderate 350 F oven. Warm the sauce separately and add just as you are ready to serve. Do not overcook or the enchiladas will be very mushy. Top with additional cheese and reheat until it melts. Add lettuce around edges before serving.
New Mexico Green Chile Sauce
This basic, yet versatile sauce without the chicken can be used to create enchiladas, or pour over chimichangas or burritos. Seafood, beef or beans can be substituted for the chicken.
Yield: 2 cups
1 tablespoon butter or lard
2/3 cup chopped onion
2 tablespoons flour
1-1/2 cups chicken broth
1 cup (or more) chopped green chiles
1 cup cooked chopped chicken
1 large clove garlic, finely minced
3/4 teaspoon salt
Dash of ground comino (cumin)
1. Melt the butter in a saucepan over medium heat. Sauté the onion until soft. Stir in the flour.
2. Add the broth. Then add chiles, garlic, salt and comino.
3. Simmer for 20 minutes; then use for making enchiladas.
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