[LMB] OT: Green Chicken Enchiladas

Pat Mathews mathews55 at msn.com
Tue Sep 17 02:21:27 BST 2013


Wow! Worthy of a fine cuisine restaurant, that one.

> From: t_neill at hotmail.com
> To: lois-bujold at lists.herald.co.uk
> Date: Mon, 16 Sep 2013 21:11:37 -0400
> Subject: [LMB] OT:  Green Chicken Enchiladas
> 
> When I sent this to my Dad, he told me none of the shops near him would sell him green chicken as the Health people wouldn't approve.  >shakes head at Dad's sense of humor<
> 
> 
> I got the bones of this recipe from a book on Mexican cooking. But it was so badly put together, leaving out ingredients in the list that were mentioned in the instructions and vice versa, that I re-wrote it.  Plus I added a few ingredients and also changed the entire method of cooking it.  So it's my recipe now.
> 
> 
> Green Chicken Enchiladas
>  
> Sauce:
> 1 pound green tomatoes roughly chopped
> 1 small can mild green chilies or 4-6 fresh small mild green chilies
> 1 onion roughly chopped
> 2 eggs
> 1/2 cup heavy cream (four fluid ounces)
> 
> 2 teaspoons ground coriander or three sprigs fresh
> Salt and pepper to taste
>  
> Blend all ingredients in a blender until liquefied.  Set aside.  Or you can make more by adding more tomatoes or throw in a zucchini (courgette) or maybe even some bell peppers.  More sauce works well.
>  
>  
> Filling:
> 1 onion, chopped fine
> 
> 1 1/2 to 2 pounds cooked chicken, shredded (good for leftover turkey, too)
> 8 ounces Neufchatel cream cheese (This is a mild cream-based cheese.  Mascarpone might work as a substitute.  Or maybe even creme freche, though that would change the taste.)
> 
> 1/4 cup shredded Parmesan cheese (~2 ounces)
> 
>  
> Stir all ingredients together thoroughly
>  
>  
> 1 packet corn tortillas
>  
>  
> Heat oven to 375 f
> 
> Spray an 8x16 cake pan with spray oil
> Pour in 1/2 cup of the sauce and shake pan until it’s spread evenly over the bottom.
> Layer
>  the corn tortillas until the bottom is covered in one layer (breaking 
> them in half and lining the flat part up against the sides of the pan 
> works well).
> Cover with 1/2 of the chicken mixture.
> Pour half the remaining sauce over that and spread evenly.
> Place another layer the corn tortillas until the pan is evenly covered in another single layer.
> Cover with the remaining chicken mixture.
> Pour remaining sauce over the top.
> Sprinkle some Parmesan cheese on top
>  
> If you have enough, you can make three layers.  Or you could do three or four layers in an 8x8 or 8x10 pan.  Thicker is better with this.
>  
> Bake for 40 minutes or until top is light brown and center is cooked. (60 minutes for a smaller, thicker pan.)
>  
> This makes between 9 and 12 servings, depending on how you slice it up.
> 
> T Neill
>  		 	   		  
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