CHICKEN
ENCHILADA WITH ROASTED TOMATILLO SALSA FOR THE BOYZ Serves 10
by CHEF DAN:
INGREDIENTS:
1
pound, skinless, boneless chicken breast, poached
4
(3 Oz) can roasted green chilies
4
holy-mole avocados (recipe to follow)
1/2-cup
fresh cilantro
3
onions chopped
10
corn tortillas, sliced into strips
2
tablespoons olive oil
1
cup sour cream
4
cups Mexican blend cheese
DIRECTIONS: (PRE-HEAT OVEN 350 DEGREES)
1.
Bring
3 quarts of water a boil add and chicken poach for 20 minutes.
2.
Set
aside and when cool shred.
3.
In
a skillet over medium-high heat add oil when sizzling.
4.
Add
onion and sauté for 5 minutes.
5.
Stir
in chicken, green chilies, salsa sauce, and sour cream.
6.
Simmer
for 10 minutes.
7.
Stack
tortillas, wrap stack in damp paper towels and microwave on high for 45
seconds.
8.
In
a 13X9 baking dish spoon, some of chicken mixture in the bottom, spoon 1/2-cup
chicken mixture in the center of each tortilla; roll up.
9.
Arrange
tortillas seam side down, top with cheese.
10.
Cover
with foil and bake 35 minutes.
11.
Uncover
and bake 10 minutes longer or until cheese is melted.
12.
Serve
holy-mole avocado as a side dish.
TOMATILLO
SALSA: (PRE-HEAT OVEN TO 400
DEGREES)
1
pound tomatillo, husked and rinsed
1
head of garlic
1
each red and yellow bell pepper
1
jalapeno, seeded and minced
1
tablespoon olive oil
1
tablespoon EACH lemon juice and lime juice
DIRECTIONS:
1.
Place
tomatillos, garlic, and peppers on a prepared baking sheet.
2.
Sizzle
with olive oil and season with salt and pepper.
3.
Bake
in pre-heated oven for 20 minutes.
4.
Remove
from oven and place the tomatillos in a blender.
5.
Squeeze
the flesh of the garlic in, add juices and pulse until chunky.
HOLY-MOLE AVOCADOS:
4 avocados, 2 tablespoons lime juice, 1
tomato, chopped, 1 jalapeno, minced, 1
garlic clove, 1 red onion, 1/2-cup fresh cilantro, chopped, sea salt and
freshly cracked black pepper.
In a bowl lightly mash avocados, stir
in lime juice, and all ingredients.
ENJOY DAN: BON-APPETITE!!
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