Recipe: Green Enchiladas (food processor)
Misc.GREEN ENCHILADAS
2 teaspoons corn or olive oil
1 onion, medium dice
1 garlic clove, finely minced
1 cup farmer's or pot cheese (Author's note: Substitute drained cottage cheese.)
1/3 cup heavy cream
2 cups shredded or diced cooked chicken meat
3 tablespoons sliced almonds, toasted
2 cups quartered tomatillos
1 cup sliced scallions
2/3 cup chopped fresh cilantro
2 whole, roasted jalapenos, diced
2 tablespoons chopped fresh mint
1/2 teaspoon ground cumin seed
1/2 teaspoon ground coriander seed
12 corn tortillas
6 ounces Monterey Jack cheese, coarsely shredded
Preheat the oven to 350 degrees F.
Heat the oil in a small skillet over medium heat until it shimmers. Add the onion and garlic and saute until the onion is a light golden brown, about 6 to 8 minutes. Remove the onion from the heat, spread it in a thin layer on a plate and allow to cool completely.
Puree the farmer's cheese in a food processor until smooth. With the machine running, add the heavy cream in a stream. Remove the cheese mixture from the processor to a bowl. Fold in the chicken, almonds and sauteed onion. Keep the filling in the refrigerator until ready to fill the enchiladas.
Place the tomatillos, scallions, cilantro, jalapenos, mint, cumin and coriander in the food processor or blender and puree to form a sauce. Place the sauce in a shallow bowl.
Heat a cast iron skillet or other heavy-bottomed skillet over medium heat until quite hot. Soften the tortillas one at a time by toasting in the skillet for about 15 seconds on each side. Immediately dip the tortilla into the sauce to coat it very lightly and then set it on a work surface. Place a spoonful of the filling slightly to one side of the center or the tortilla and roll up into a cylinder. Place the filled and rolled enchilada into a buttered or oiled baking dish. Repeat with the remaining tortillas until all have been filled and rolled. Spoon the remaining sauce over the enchiladas.
Sprinkle the cheese over the enchiladas, cover the pan and bake until the filling is hot, about 15 minutes. (Author's note: 15 minutes on the middle rack offered lukewarm enchiladas; make sure you check the internal temperature before you plate the dish.) Remove the cover and bake long enough for the cheese topping to melt. Let the enchiladas rest for 5 minutes before serving on heated plates.
Source: Food Made Fast
2 teaspoons corn or olive oil
1 onion, medium dice
1 garlic clove, finely minced
1 cup farmer's or pot cheese (Author's note: Substitute drained cottage cheese.)
1/3 cup heavy cream
2 cups shredded or diced cooked chicken meat
3 tablespoons sliced almonds, toasted
2 cups quartered tomatillos
1 cup sliced scallions
2/3 cup chopped fresh cilantro
2 whole, roasted jalapenos, diced
2 tablespoons chopped fresh mint
1/2 teaspoon ground cumin seed
1/2 teaspoon ground coriander seed
12 corn tortillas
6 ounces Monterey Jack cheese, coarsely shredded
Preheat the oven to 350 degrees F.
Heat the oil in a small skillet over medium heat until it shimmers. Add the onion and garlic and saute until the onion is a light golden brown, about 6 to 8 minutes. Remove the onion from the heat, spread it in a thin layer on a plate and allow to cool completely.
Puree the farmer's cheese in a food processor until smooth. With the machine running, add the heavy cream in a stream. Remove the cheese mixture from the processor to a bowl. Fold in the chicken, almonds and sauteed onion. Keep the filling in the refrigerator until ready to fill the enchiladas.
Place the tomatillos, scallions, cilantro, jalapenos, mint, cumin and coriander in the food processor or blender and puree to form a sauce. Place the sauce in a shallow bowl.
Heat a cast iron skillet or other heavy-bottomed skillet over medium heat until quite hot. Soften the tortillas one at a time by toasting in the skillet for about 15 seconds on each side. Immediately dip the tortilla into the sauce to coat it very lightly and then set it on a work surface. Place a spoonful of the filling slightly to one side of the center or the tortilla and roll up into a cylinder. Place the filled and rolled enchilada into a buttered or oiled baking dish. Repeat with the remaining tortillas until all have been filled and rolled. Spoon the remaining sauce over the enchiladas.
Sprinkle the cheese over the enchiladas, cover the pan and bake until the filling is hot, about 15 minutes. (Author's note: 15 minutes on the middle rack offered lukewarm enchiladas; make sure you check the internal temperature before you plate the dish.) Remove the cover and bake long enough for the cheese topping to melt. Let the enchiladas rest for 5 minutes before serving on heated plates.
Source: Food Made Fast
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