04-07-2006, 11:23 PM
This is mine, that I modified/made up from some other recipe I saw once. One of the best things I make and many people have said they love them. Actually frying the tortillas in oil is a lot work, but is the purist way to do it. I order El Pato sauce by the case from Mexgrocer.com. Adding the green chilis and the sour cream makes the sauce orange and not red, so the color is also unusual.
Recipes/Enchilidas Chicken Suizas
1 14 ounce can diced tomatoes
1 7 oz can El Pato Tomato Sauce (hot)
1 7 ounce can diced green chiles
1 medium onion, diced
2 - 3 cloves garlic, peeled and diced or pressed
1 cup sour cream
salt and pepper to taste
12 corn tortillas
1/2 cup corn or canola oil
3 boneless chicken breasts, cooked and cubed
1 lbs Monteray Jack cheese, grated
1/2 lb Chedder grated
1 bunch green onions, chopped
1 cup sour cream
Olive oil
Braise chicken in 1 inch water, med heat, 10 minutes. Set aside to cool. Dice.
Saute Onions and Garlic in oil. In food processor, blend together tomatoes, El Pato, chiles, onion, and garlic. Season to taste with salt and pepper and pour into a large saucepan. Simmer 20 minutes; add sour cream. Heat thoroughly.
Heat small amount of oil in skillet. Fry a tortilla lightly on both sides so it's still pliable. Using tongs, remove it from the pan. Dip it into the enchilada sauce and lay it inside a 9 x 14 pan. Stuff enchilada with chicken, cheese and green onions. Roll and place seam side down in the pan. Repeat for all 12 tortillas, reserving a small amount of cheese and onions.
When all enchiladas are made, place the pan in a 350 degree oven for about twenty minutes. Remove from oven, pour remaining enchilada sauce over enchiladas until almost covered. Cover with remaining cheese and onions. Broil for two minutes or until cheese is melted. Serve immediately, topped with dollops of sour cream.
Makes 2 pans total.
[I don't use the recipe, so now reading it, I can see lots of errors which now took 4 edits to get more or less right]
Recipes/Enchilidas Chicken Suizas
1 14 ounce can diced tomatoes
1 7 oz can El Pato Tomato Sauce (hot)
1 7 ounce can diced green chiles
1 medium onion, diced
2 - 3 cloves garlic, peeled and diced or pressed
1 cup sour cream
salt and pepper to taste
12 corn tortillas
1/2 cup corn or canola oil
3 boneless chicken breasts, cooked and cubed
1 lbs Monteray Jack cheese, grated
1/2 lb Chedder grated
1 bunch green onions, chopped
1 cup sour cream
Olive oil
Braise chicken in 1 inch water, med heat, 10 minutes. Set aside to cool. Dice.
Saute Onions and Garlic in oil. In food processor, blend together tomatoes, El Pato, chiles, onion, and garlic. Season to taste with salt and pepper and pour into a large saucepan. Simmer 20 minutes; add sour cream. Heat thoroughly.
Heat small amount of oil in skillet. Fry a tortilla lightly on both sides so it's still pliable. Using tongs, remove it from the pan. Dip it into the enchilada sauce and lay it inside a 9 x 14 pan. Stuff enchilada with chicken, cheese and green onions. Roll and place seam side down in the pan. Repeat for all 12 tortillas, reserving a small amount of cheese and onions.
When all enchiladas are made, place the pan in a 350 degree oven for about twenty minutes. Remove from oven, pour remaining enchilada sauce over enchiladas until almost covered. Cover with remaining cheese and onions. Broil for two minutes or until cheese is melted. Serve immediately, topped with dollops of sour cream.
Makes 2 pans total.
[I don't use the recipe, so now reading it, I can see lots of errors which now took 4 edits to get more or less right]