Wednesday, July 16, 2008
Recipe from: Marci Freeman
I don't know how to do side dishes well, so it is just black beans and rice. Blake is always making fun of my 'plating' technique and the lack there of. That is not the point of this blog!
3 cups chicken (boiled and cubed)
1 (4oz) can green chilies
1 (10oz) can enchilada sauce (I used green, but next time I'll try red)
1/2 cup yellow onion (diced)
1 (8oz) carton of cream
1 tsp garlic salt
1 (8oz) package of Monterrey Jack cheese
14 yellow corn tortillas
Boil chicken in kosher salt, do not overcook! Chop into small pieces and combine with chopped onion, green chilies, 1/2 of enchilada sauce, 1/2 of cheese. In another bowl combine the cream and garlic salt. In a 9X13 pan pour a small layer of cream mixture. In a frying pan, heat up enough oil to lightly fry each tortilla. I don't understand why this was necessary because the recipe did not call to fry them at all, but to only warm them in the oil...next time I will either fry them more or just warm them in the oven. Dip tortilla in the cream, place the chicken mixture in the middle and roll up. Place seam down in the baking dish. I could fit 14 1/2 in my dish. Pour the remaining cream and enchilada sauce over the top and cover with cheese. Bake, covered at 350 for 20 minutes. Take the foil off and sprinkle more cheese (I used colby/jack cheese this time to add more color), and bake for 5 more minutes.
I thought they came out a little too moist, so I probley wouldn't use so much cream next time. Blake really liked them and Sam was only interested in the rice.