Recipe: Re: Southwest Party

Ultimate Enchilada Bake

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
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***** NONE *****

Ultimate Enchilada Bake

6 skinless chicken breasts
8 ounces cream cheese, softened
1 medium onion, minced

6 pasilla or poblano chiles
1 pound can (or equivalent fresh) tomatillos
3 sprigs fresh cilantro
1 cup heavy cream
1 egg, slightly beaten
salt, pepper to taste

24 small corn tortillas
lard or shortening for frying
1/4 cup pannesan cheese
shredded lettuce
chopped ripe olives
sour cream

I . Poach chicken, keeping water at a bare simmer, until cooked through. Remove from poaching liquid, cool slightly and remove/discard bones. Shred meat.
2. Stir onions into cream cheese, then add shredded chicken. Set aside.
3 . Boil the chiles until soft, then puree with the tomatillos and cilantro until smooth. Add cream, egg, salt and pepper, and continue to puree.
4. One at a time, dip the tortillas into the chile/tomatillo sauce, then fry in lard to soften. Place chicken filling on tortilla and roll up. Spread some of the chile/tomatillo sauce in the bottom of a baking dish and lay the rolled/filled enchiladas seam side down in a single layer. Pour remaining sauce over these, top with parmesan and bake at 3 5 OF till bubbly.
5. Top with shredded lettuce and olives over the top, and sour cream in a dish on the side.

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* Exported from MasterCook *

Ultimate Enchilada Bake

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

Ultimate Enchilada Bake

6 skinless chicken breasts
8 ounces cream cheese, softened
1 medium onion, minced

6 pasilla or poblano chiles
1 pound can (or equivalent fresh) tomatillos
3 sprigs fresh cilantro
1 cup heavy cream
1 egg, slightly beaten
salt, pepper to taste

24 small corn tortillas
lard or shortening for frying
1/4 cup pannesan cheese
shredded lettuce
chopped ripe olives
sour cream

I . Poach chicken, keeping water at a bare simmer, until cooked through. Remove from poaching liquid, cool slightly and remove/discard bones. Shred meat.
2. Stir onions into cream cheese, then add shredded chicken. Set aside.
3 . Boil the chiles until soft, then puree with the tomatillos and cilantro until smooth. Add cream, egg, salt and pepper, and continue to puree.
4. One at a time, dip the tortillas into the chile/tomatillo sauce, then fry in lard to soften. Place chicken filling on tortilla and roll up. Spread some of the chile/tomatillo sauce in the bottom of a baking dish and lay the rolled/filled enchiladas seam side down in a single layer. Pour remaining sauce over these, top with parmesan and bake at 3 5 OF till bubbly.
5. Top with shredded lettuce and olives over the top, and sour cream in a dish on the side.

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