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If there was two birds sitting on a fence, he would bet you which one would fly first.

       ---Mark Twain, The Celebrated Jumping Frog, p 17.

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Jesus answered them, Have not I chosen you twelve, and one of you is a devil?

       --- John v 6:70, Sierra Verse #26327

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Category:

POULTRY

Title:

TOMATILLO CHICKEN ENCHILADAS

Ingredients:

4 cups coarsely shredded chicken or turkey
3 cups grated monterey jack cheese(divided)
1 to 2 (4-ounce) cans chopped green chilies
1-1 /2 teaspoons dried oregano leaves
salt and pepper to taste
vegetable oil
12 to 18 corn tortillas (depending on size)
tomatillo sauce(recipe follows)
1 to 1-1/2 cups sour cream
Tomatillo Sauce:
1 /3 cup salad oil
2 medium onions, chopped
1 to 2 cans chopped green chilies
1 cup chicken broth 28-ounce can tomatillos
3 tablespoons lime juice
2 teaspoons each dried oregano leaves and sugar
1 teaspoon cumin salt to taste
chopped cilantro, tomatillo slices and lime slices for garnish

Instructions:

In a large bowl, mix chicken, 2 cups cheese, chilies and oregano. Season with salt and pepper; set aside. In a large skillet, heat 1/2 inch oil over medium-high heat. When oil is hot add one tortilla at a time; cook turning once, just until limp(for about 10 seconds). Drain on paper towels. While tortillas are warm, spoon about 1/4 to 1/2 cup chicken mixture down the center of each; roll tortillas to form enchilada. Set enchiladas seam side down, in a 9x13x2-inch baking dish, or to medium-sized baking dishes. (at this point enchiladas may be covered and refrigerated until the next day.) Cover enchiladas with foil and bake in a 350 oven for 15 minutes until hot in the center (cook for 30 minutes if they were refrigerated). Uncover and top with remaining cheese. Bake, uncovered, until cheese melts, about 10 minutes. To serve, spoon warm tomatillo sauce on each plate. Set enchiladas on top of sauce. Spoon sour cream on top and garnish.

Tomatillo Sauce: Heat oil in a 3 to 4 quart pan over medium-high heat. Add onions and cook stirring often, until soft, for about 10 minutes. Stir in green chilies, chicken broth, tomatillos, lime juice, oregano, sugar and cumin. Bring to a boil reduce heat and simmer uncovered, stirring occasionally, for 25 minutes. Whirl sauce in a blender. until smooth. Season with salt.

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  Yours in Inspiration,


         --- R.A. Nagy

 

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