Monday, April 6, 2009

Enchiladas galore

Here are a few Mexican recipes I have found and loved as of late:
  • 1 (8-ounce) package manicotti shells
  • 2 tablespoons olive oil
  • 1 Vidalia onion, chopped
  • 2 cloves garlic, minced
  • 1 rotisserie chicken, shredded
  • Salt and freshly ground black pepper
  • 4 Roma tomatoes, seeded and diced
  • 3 tablespoons chopped cilantro leaves
  • 1/2 cup sour cream

For the Tomatillo sauce:

  • 1 pound tomatillos, quartered
  • 1 small red onion, quartered
  • 1 jalapeno, halved
  • 2 garlic cloves
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper

For the cheese sauce:

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups heavy cream, room temperature
  • 2 cups grated fontina cheese
  • 1/4 teaspoon grated nutmeg
  • Salt


Preheat oven to 400 degrees F.

Boil manicotti in salted water for 8 minutes. Drain, reserving 1/2 cup of pasta water and set pasta aside.

In a large skillet, heat oil over medium heat. Saute onion until translucent, about 3 minutes. Add garlic and saute 1 minute more. Remove pan from heat and mix in chicken, tomatoes, cilantro and sour cream. Set aside.

To make the Tomatillo Sauce:

Place tomatillos, onion, jalapeno and garlic in a baking dish. Toss with oil and season with salt and pepper. Roast until tomatillos turn golden around the edges and are soft, about 45 minutes. Remove from oven and blend ingredients together until smooth. Use reserved pasta water to thin sauce, if necessary. Season with salt and pepper, to taste.

To make the cheese sauce: In a medium saucepan, melt butter over medium-high heat. Add flour and cook 2 minutes. Whisk in heavy cream and bring to a simmer. Add cheese and nutmeg and stir until melted. Season sauce with salt, to taste.

To assemble: Reduce oven temperature to 350 degrees F. Stuff manicotti tubes with chicken mixture and assemble in a 9 by 12-inch baking dish. Pour cheese sauce over the top. Bake 30 minutes until cheese is bubbling. Drizzle tomatillo sauce on Maniladas before serving.

My notes: I actually just did enchiladas because my manicotti shells kept falling apart and also I just used monterey jack cheese because it was much cheaper than fontina. I also put a little cream in the salsa because it was too spicy for me. Delish - my new favorite chicken enchiladas:

Kaye Briggs' Chicken Enchiladas:
These are super easy and there are two ways to do them. The first:
Stir together:
  • 2 cans of cream of chicken soup
  • 1 tub of sour cream
  • 1 can of diced green chiles, drained.
  • 1 lb. chicken (I'm guessing, I usually use 2 breasts)
  • plenty of cheese

Fill tortillas with mix above mixture and with cheese. Put in greased 9x13 pan and top with remaining sauce and more cheese. Bake at 375 degrees until golden brown and bubbly.

Next version is new and improved of the last version:
Stir together:
  • 1 can of cream of chicken soup
  • 1 tub of sour cream
  • 1 can of diced green chiles, drained
  • 1/2 of rotisserie chicken, shredded
  • 1-1 1/2 cups of chicken broth.
  • lime juice and cilantro (optional)
Fill tortillas with above mixture and shredded cheese Top with remaining sauce and plenty of cheese. Bake at 375 degrees until golden brown and bubbly. Yum!

1 comment:

  1. I like the instructions-plenty of cheese. :)