Enchiladas Verde - CD Recipes - CookingDistrict.com
Cooking District Recipes

Enchiladas Verde

Photo by [ebarrera]
Categories: Appetizers, Mexican, Poultry
Portion Size:
2 each
Portions:
12
Photo by [ebarrera]
Step 1
1 each • Chickens, 3lb
2 qt • Chicken stock
Shallow poach chicken until done. Cut into strips and reserve for assembly.
Step 2
12 oz • Farmers cheese
1 cup • Heavy cream
2 oz • Olive oil
1.5 cup • Onions • diced, sauteed, cooled
.5 cup • Almonds • sliced and toasted
Beat or puree cheese, add cream 3 tbsp at a time. Mix in sauteed onions, fold in chicken and almonds, set aside.
Step 3
1 each • Onion - large • fine diced
2 lb • Tomatillos-husks off
2 cup • Cilantro • chopped
1.5 tsp • Coriander - ground
6 each • Jalapeños • roasted, diced, no seeds
• Mint leaves
1 tsp • Cumin-ground
Mix tomatillos, onions, cilantro, coriander, chiles, jalapenos, mint and cumin in food processor. Puree. Mix with chicken.
Step 4
24 each • Corn tortillas
16 oz • Monterey jack cheese • coarsely shredded
1 • Scallions-chopped
Soften tortillas by placing on top of a hot flat top for a few seconds. Add chicken mixture to tortillas, roll, and place in a buttered hotel pan. Top with sauce and cheese, cover, and place in a 350 degree oven for 15 minutes.
Notes

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