Serving
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Green Enchiladas #1
Mexico - San Luis Potosi

Makes
Effort:
Sched:
DoAhead:  
12  
***
1.3 hr  
Total
This recipe is pretty quick to make, if you have the chicken or turkey already cooked. It can be made up in a single dish to be distributed at the table or as individual servings. Two methods are given: traditional (high calorie but richer) and current (lower calorie). Two per serving is generally enough made by the traditional method.





8
1/2
12
----
1
2
3
1
1
1/3
2
2
----
5
1/2
ar
2
----
ar
oz
t

---
#


cl
t
c
T
T
---
oz
c

oz
---
Chicken cooked (1)  
Salt
Tortillas
---- Sauce
Tomatillo (2)
Chilis Serrano (3)  
Cilantro sprigs
Garlic
Salt
Milk
Oil
Crema Mexicana (4)  
---- Garnish
Onion, white
Crema Mexicana (4)
Milk
Queso Fresco (5)
---------
Oil 1/4" deep (6)
Prep   -   (40 min)
  1. Shred CHICKEN (or Turkey) fine and mix with Salt.
  2. Roughly chop TOMATILLOS, SERRANOS, CILANTRO and GARLIC. Run fairly smooth in a food processor along with Salt and Milk,
  3. Heat 2 T Oil and cook Sauce mix over fairly high heat for about 5 minutes. At this point I usually return the sauce to the food processor, run it smoother, then return to a simmer in the pan. Remove from heat and stir in Crema Mexicana. Keep warm in a container sufficiently low and wide so you can dip the tortillas through the sauce.
  4. Chop ONION fine for garnish.
  5. Mix just enough Milk in with the 1/2 c Crema Mexicana that it is pourable but not too runny.
  6. Crumble CHEESE for garnish.
Run   -   (40 minutes)
  1. Warm serving dish or a set of individual serving dishes.
  2. Prepare tortillas:
    1. Traditional:   Heat Oil in a skillet (well below smoking or the edges of the tortillas will become brittle) and fry Tortillas one at a time on both sides just briefly, about 15 seconds per side (they must remain completely flexible) and drain on paper towels. Keep warm.
    2. Current:   Set up a steamer with 1/2 inch water in the bottom and bring to a boil. Wrap the tortillas in a heavy kitchen towel and place in the steamer. Cover tightly and boil 1 minute, then turn off the heat and let sit for 15 minutes.
  3. Using tongs, dip a Tortilla through the sauce to coat both sides. Set on a warm plate, fill with some of the Shredded Chicken, roll up and place in the serving dish or on individual plates. Repeat.
  4. If you need to hold them a bit or they have cooled, this is the point at which you can reheat them.
  5. Check that the remaining Sauce is pourable, dilute a bit with chicken broth if not. Re-heat sauce and pour over tortillas. Next pour over the Crema Mexicana mix, then sprinkle with Onions and crumbled Cheese.
  6. Serve immediately
NOTES:
  1. Chicken:   Turkey will also work fine. In Mexico the chicken is simmered until quite tender, then allowed to cool in the broth to retain moisture, after which the meat it is shredded.
  2. Tomatillos:   These are easy to find in the Southwest, even in major supermarkets, but will be much cheaper in small markets serving Mexican communities. In some regions you may still have to purchase them canned. If so, use 1-1/2 cup drained and add 1/4 teaspoon of sugar.
  3. Chilis:   Serranos have recently gotten so large around here just two makes this a medium spicy dish by Southern California standards. Adjust to your preferences and tolerance. For details see our Chili Page.
  4. Crema Mexicana   This is sour cream, but a bit more like Crème Fraîche than ordinary sour cream. It's easily available in markets serving Mexican communities.
  5. Queso Fesco:   (Fresh Cheese). Farmers Cheese is likely closer to actual Mexican Queso Fresco than many packaged products labeled as such but is less firm and much harder to crumble.
  6. Oil:   This oil is needed for the traditional method only.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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