Post by bee on Jun 13, 2007 19:14:52 GMT -5
This recipe got very mixed reviews @ Epicurious but then those people with negative comments did not follow the directions and used canned or jarred stuff. I think FRESH is the key here.
Here are my notes: THIS IS A KEEPER AND PROBABLY ONE OF THE BEST ENCHILADA CASSEROLES I'VE HAD. THE ONLY CHANGES I MADE WAS THAT I GRILLED SOME CHICKEN BREASTS WITH A SPICY ROASTED CHICKEN RUB RECIPE. I ALSO MADE MY OWN SALSA VERDE BECAUSE I HAVE A KILLER RECIPE (follows), I USED BAGGED 4 CHEESE MEXICAN, SPRINKLED CHEESE BETWEEN THE LAYERS, AND OMITTED THE RED PICKLED ONIONS.
STACKED CHICKEN ENCHILADAS WITH SALSA VERDE AND CHEESE
These easy enchiladas have a bright, lively flavor thanks to lots of tomatillos, fresh herbs, and two kinds of chiles.
2 poblano chiles* (8 ounces total)
6 tablespoons vegetable oil, divided
12 (5- to 6-inch-diameter) corn tortillas
4 cups salsa verde, divided
2 cups shredded roasted chicken, divided
3/4 cup sour cream, stirred to loosen, divided
6 ounces grated Emmenthal, Muenster, or Mexican Chihuahua cheese (about 1 1/2 cups packed)
3 tablespoons chopped fresh cilantro
Pickled red onions
*Fresh green chiles; available at some supermarkets and at specialty foods stores and Latin markets.
Char chiles directly over gas flame or in broiler until blackened all over. Enclose in paper bag; let stand 10 minutes. Peel and seed, then cut into 2x1/2-inch strips.
Preheat oven to 375°F. Heat 2 tablespoons oil in medium skillet over medium heat. Add 1 tortilla to skillet; cook until slightly softened, about 15 seconds per side, turning with tongs. Transfer tortilla to paper towels to drain. Repeat with remaining tortillas, adding oil to skillet as needed.
Spread 1/2 cup salsa over bottom of 8x8x2-inch glass baking dish. Arrange 4 tortillas over salsa, covering bottom of dish completely, overlapping slightly, and extending about 1 1/2 inches up sides of dish. Scatter 1 cup chicken over tortillas, then half of poblano strips. Spoon 1 1/2 cups salsa over, spreading evenly. Spoon 1/4 cup sour cream over in small dollops. Cover with 4 tortillas, overlapping slightly. Layer with remaining 1 cup chicken, remaining poblanos, 1 cup salsa, and 1/4 cup sour cream. Cover with remaining 4 tortillas, then 1 cup salsa, and remaining 1/4 cup sour cream. Sprinkle with cheese.
Bake casserole until bubbling and cheese is lightly browned, about 35 minutes. Cut into 6 pieces; divide among plates. Sprinkle with cilantro. Spoon pickled red onions alongside; serve.
Makes 6 servings.
Bon Appétit
June 2007
Roberto Santibañez
Rosa Mexicano
*******************
(my recipe for)
Salsa Verde (Tomatillo Sauce)
1-1/4 pounds fresh tomatillos
1-2 jalapenos
1 small onion, chopped fine
1 medium clove garlic, minced
1 TBS oil
2 cups low sodium chicken broth
1/4 tsp salt
Husk and wash tomatillos. Bring a pan of water to boil, add tomatillos and jalapenos and boil for 10 minutes. Drain and remove stem ends from the jalapenos. Put tomatillos, jalapenos, onion and garlic in a food processor and puree coarsely.
In a large pan, heat oil over medium heat. Add the puree and simmer for 2 minutes. Stir in broth and salt. Simmer another 15 minutes, stirring occasionally.
Here are my notes: THIS IS A KEEPER AND PROBABLY ONE OF THE BEST ENCHILADA CASSEROLES I'VE HAD. THE ONLY CHANGES I MADE WAS THAT I GRILLED SOME CHICKEN BREASTS WITH A SPICY ROASTED CHICKEN RUB RECIPE. I ALSO MADE MY OWN SALSA VERDE BECAUSE I HAVE A KILLER RECIPE (follows), I USED BAGGED 4 CHEESE MEXICAN, SPRINKLED CHEESE BETWEEN THE LAYERS, AND OMITTED THE RED PICKLED ONIONS.
STACKED CHICKEN ENCHILADAS WITH SALSA VERDE AND CHEESE
These easy enchiladas have a bright, lively flavor thanks to lots of tomatillos, fresh herbs, and two kinds of chiles.
2 poblano chiles* (8 ounces total)
6 tablespoons vegetable oil, divided
12 (5- to 6-inch-diameter) corn tortillas
4 cups salsa verde, divided
2 cups shredded roasted chicken, divided
3/4 cup sour cream, stirred to loosen, divided
6 ounces grated Emmenthal, Muenster, or Mexican Chihuahua cheese (about 1 1/2 cups packed)
3 tablespoons chopped fresh cilantro
Pickled red onions
*Fresh green chiles; available at some supermarkets and at specialty foods stores and Latin markets.
Char chiles directly over gas flame or in broiler until blackened all over. Enclose in paper bag; let stand 10 minutes. Peel and seed, then cut into 2x1/2-inch strips.
Preheat oven to 375°F. Heat 2 tablespoons oil in medium skillet over medium heat. Add 1 tortilla to skillet; cook until slightly softened, about 15 seconds per side, turning with tongs. Transfer tortilla to paper towels to drain. Repeat with remaining tortillas, adding oil to skillet as needed.
Spread 1/2 cup salsa over bottom of 8x8x2-inch glass baking dish. Arrange 4 tortillas over salsa, covering bottom of dish completely, overlapping slightly, and extending about 1 1/2 inches up sides of dish. Scatter 1 cup chicken over tortillas, then half of poblano strips. Spoon 1 1/2 cups salsa over, spreading evenly. Spoon 1/4 cup sour cream over in small dollops. Cover with 4 tortillas, overlapping slightly. Layer with remaining 1 cup chicken, remaining poblanos, 1 cup salsa, and 1/4 cup sour cream. Cover with remaining 4 tortillas, then 1 cup salsa, and remaining 1/4 cup sour cream. Sprinkle with cheese.
Bake casserole until bubbling and cheese is lightly browned, about 35 minutes. Cut into 6 pieces; divide among plates. Sprinkle with cilantro. Spoon pickled red onions alongside; serve.
Makes 6 servings.
Bon Appétit
June 2007
Roberto Santibañez
Rosa Mexicano
*******************
(my recipe for)
Salsa Verde (Tomatillo Sauce)
1-1/4 pounds fresh tomatillos
1-2 jalapenos
1 small onion, chopped fine
1 medium clove garlic, minced
1 TBS oil
2 cups low sodium chicken broth
1/4 tsp salt
Husk and wash tomatillos. Bring a pan of water to boil, add tomatillos and jalapenos and boil for 10 minutes. Drain and remove stem ends from the jalapenos. Put tomatillos, jalapenos, onion and garlic in a food processor and puree coarsely.
In a large pan, heat oil over medium heat. Add the puree and simmer for 2 minutes. Stir in broth and salt. Simmer another 15 minutes, stirring occasionally.
