pulido wrote:
"default user" schreef in bericht
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Hi Jacky


Here's an easier way of making an "enchilada style" dish. With this recipe
you dont have to dip and roll the enchiladas. If you don't have the canned
enchilada sauces, you can make your own. Google for red (or Green!) chile
sauce recipe. I use two different sauces 'cause the Rosarita (hard to
find) is so tasty, but needs the bite from the Las Palmas (I actually
use the Las Palmas Hot personally)


Enchilada Casserole

1 2-3lb chicken*
1 16 oz can Rosarita mild Enc sauce
1 16 oz can Las Palmas medium Enc sauce
1 white Onion chopped 1/4" 1.5 cups or so.
1 white Onion quartered
3 garlic cloves
1/2 t cumin
1/2 t garlic powder
1 Bay leaf
11 peppercorns ;-)
1 bunch green onion
1 Package corn tortillas not too fresh as they get soggified. Or
you could dry them out in the oven or whatever. I have even used
*good* (like you get in El Paso) tortilla chips for this. You
can also crisp up the tortillas in oil or the chicked fat.
Shredded Monterrey Jack cheese.
Shredded med to sharp cheddar cheese.

*You could use skinless breasts, but I'd poach them in broth first to
give more flavor.

Cook chicken in crock pot with quartered onion, the 3 cloves of
garlic, (just skin them and mash the clove with a knife just to open
the clove) Bay leaf and peppercorns. Cook on high till it simmers,
then switch to low for 8 hours or so. ( You could simmer in a pot
on the stove for ~2 hours to save time) You can do this the day
before.

Remove the chicken and let cool. remove the fat from the stock
and strain. (use a ladle and patience to remove the fat) reduce
the stock by half via simmering.


Saute 1/2 the chopped white onion 'til translucent. Add the chicken.
The idea here is to get a bit of browning on the chicken. Then
add stock to stop the browning (around a half to 3/4 cup just to keep it
from drying. Don't make a stew here) add 1/2 teaspoon garlic powder
and 1/2 cumin stir in. Let simmer a few
minutes and then add 1/2 cup each of the enc. sauces. Let thicken
then add the sour cream. It's your call on how much, but I use
about 1/2 cup for mine. I think it could use a tad more, (1 cup)
but got to watch the calories. Add salt to taste. A tad of pepper
would be OK, but be careful maybe 1/4 t or so.


Tear the tortillas and line (one layer) bottom and sides of greased
casserole dish with them. Add a layer of chicken, then a layer of the
onions,
(both white and green save some green for the top. ) then a good layer of
the
Jack cheese. Dot with some of the enc sauces and also the cheddar very
sparingly (1T) in these layers.
Alternate tortillas, chicken, onions, cheese, and sauce until the top
layer
which isa final layer of tortillas, then a good layer of the cheddar
cheese.
Take the rest of the Enc. sauces and combine. Pour down sides
of casserole until it comes to the top and the just kinda wet the
top with sauce, not a big layer maybe 1/8" inch or so. Top with
some the green onions for garnish, maybe some green olive slices as
well.
Bake covered (foil) in 350 degree pre heated oven when it smells
so good you gotta eat, uncover the dish and cook 'til the
top cheese is bubbly and starting to dry.

Enjoy!


Forget it, this is not an enchilada recipe, it looks like pastel azteca(is
good recipe)!!!!

enchiladas are always rolled with something inside and a sauce on top with
melted (or crumbed)cheese!
served with lettuce, sour cream, rice or beans or both.


http://members.chello.nl/j.pulido1/R...tapatias_.html
just an example, this are tapatias but you can use the sauce that you like

jl



Funny, I had stacked enchiladas in Sonora. Maybe the Mexicans there
don't know what an enchilada is.


jim