[CH] Tonight's Dinner - Risa's Enchiladas Verde

RisaG (radiorlg@yahoo.com)
Wed, 26 Mar 2003 18:21:35 -0800 (PST) 

This was tonight's dinner - Enchiladas Verde. I got a
recipe for tomatillo salsa from another list I'm on
and decided to make a small batch. I had some
tomatillos sitting on the counter since Saturday.

I made the salsa and then decided to make enchiladas.
I had leftover chicken, I had veggies, lots of
different cheeses and this great salsa.

These came out delicious. I decided to treat myself
well tonight after a horrendous day. I used some of
the Sonoma Jack Habanero in it and boy was it good.
Love that cheese! Wish I could get it here. Using only
a little hear-and-there as Mary Anne sent me a small
piece. I have to make it last a long time!

Here's the recipe:

                     *  Exported from  MasterCook  *

                         Risa's Enchiladas Verde

Recipe By     : RisaG
Serving Size  : 4    Preparation Time :0:00
Categories    : Cheese                          
Chiles
                Poultry                          Carb

  Amount  Measure       Ingredient -- Preparation
Method
--------  ------------ 
--------------------------------
                        TOMATILLO SALSA:
   8                    tomatillos -- chopped & cored
   1                    onion -- chopped
   2                    jalapenos -- chopped
   2      cloves        garlic -- minced
   1      tsp           cumin
   1      tbsp          fresh cilantro -- minced
     1/4  tsp           salt
     1/4  tsp           red pepper flakes
     1/4  cup           white vinegar
     1/4  cup           lime juice
                        ENCHILADAS:
   4                    flour tortillas
   1      cup           tomatillo salsa
   1                    cooked chicken breast --
chopped
          handful       grape tomatoes -- halved
   1      cup           monterey jack cheese --
shredded
                        Garnish:
                        chopped cilantro
          dollop        sour cream

For salsa:

Combined all ingredients into a large saucepan.  Bring
to a boil and simmer for 20 minutes.  Puree with a
hand blender, but not too finely. Leave it a bit
chunky.

For enchiladas:

Preheat oven to 350 degrees F. Place tortillas on work
surface. Top each with 1/4 of the chicken, 1/4 of the
tomato slices, 2 tbsp of the salsa and 2 tbsp of the
cheese. Roll up, cigar-style. Place in a greased 8x8"
dish that has been sprayed with cooking spray.

Top each with the rest of the salsa and cheese. Bake
in 350 degree oven for 20 minutes, covered. Take off
the foil, or cover, and bake for another few minutes
just to brown top. Remove from oven and serve,
garnished with cilantro and sour cream. 

Serve with cooked rice and if you wish, some refried
beans.
                   - - - - - - - - - - - - - - - - - -


NOTES : For Somersizing, omit chicken and use
vegetable of your choice, roll in a whole wheat
tortilla. For Level 2, use a tiny bit of cheese on
top, not inside. For Level 1, use no cheese and just
pour some salsa on top and bake. Make sure to have a
good amount of salsa and vegetables inside the
tortilla. Remember Carbs/Veggies/No Fat.



=====
RisaG

Risa's Food Service
http://www.geocities.com/radiorlg
Updated 3/21/03

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