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LOCATION: Recipes >> Vegetables >> ENCHILADAS VERDES

Print this Recipe    ENCHILADAS VERDES

Categories: Mexican, Casseroles
Yield: 6 servings

4 Chicken breast
2 c Tomato, canned; mashed
1/2 c Onion; chopped
1 ts Salt
1 ts Garlic powder
Salsa verde
Tortillas, corn
Sour cream

MMMMM------------------------SALSA VERDE-----------------------------
4 lb Tomatillos, peeled
1/2 c Onion; finely chopped
1/4 c Oil
1 ts Salt
1 ts Garlic; chopped

In large pot, boil chicken in water to cover until tender; reserve 2
cups broth. Debone and dice chicken. Add chicken, tomatoes, onion,
salt and garlic to reserved broth; boil 10 minutes or until reduced
enough for enchilada filling. Strain. Heat a bit of oil in a small
skillet; press each tortillas into the hot oil a few seconds to soften
them and make them more pliable to roll. Stuff with chicken filling.
Roll filled tortillas and place in baking dish. Cover with salsa
verde. Bake at 375 degrees until thoroughly heated, about 25 minutes.
Before serving, top with sour cream.

Salsa verde: Boil tomatillos in small amount of water until tender;
blend in food processor. In skillet, saute onions in oil. Add pureed
tomatillos, salt and garlic.

-- El Jarro de Arturo
per Clarence Fontish

MMMMM----- Recipe via Meal-Master (tm) v8.00

Categories: Chicken, Main dish
Yield: 4 servings

4 lb Chicken, roasting
4 c Chicken stock; hot
3/4 c Pumpkin seeds
8 Peppercorns
1/8 ts Cumin seeds
2 Tomatillos
2 Jalapenos; roasted, peeled
-and deveined
4 Scallion, w/tops
2 Garlic clove; mashed
2 T Chicken fat or lard
1 bn Mustard greens
2 lg Romaine lettuce leaves
4 Cilantro, fresh; sprig

Put whole chicken in a casserole, cover with the stock, and bring to a
simmer. Cover pot and poach chicken just below the simmering point
over very low heat or in a very low oven (275 degrees) for 1 hour.
Remove chicken from stock and let it cool enough to carve it.

Toast the pumpkin seeds together with the peppercorns and cumin in a
hot ungreased skillet about 5 minutes, stirring constantly to prevent
scorching. Put into a blender and grind fine.

Remove outer husks from the tomatillos, put them in a pan with cold
water to cover, and bring to a simmer. Simmer 10 minutes, drain, then
add them to the blender with 1/2 cup of their liquid and blend to a
smooth thick puree. Chop all the remaining ingredients and add them
to the blender. Add chicken stock, if needed, to thin the puree. Pour
sauce into the skillet and simmer about 10 minutes to evaporate some
of the liquid.

Carve chicken in 4 or more pieces and add to the sauce, coating the
pieces well. If possible,let chicken sit overnight in the sauce so
that the seasoning permeates and the hotness of the chili diminishes.
Reheat gently so that sauce does not boil. Serve hot or at room

Categories: Vegetables, Relishes, Mexican
Yield: 8 servings

1 c Tomatillos; chopped, 6 oz
3/4 c Tomato; seeded and chopped
3/4 c Green bell pepper; diced
3/4 c Yellow bell pepper; diced
1/4 c Pine nuts; toasted, 1 oz
2 Garlic clove; finely chopped
1 T Sage, fresh; snipped
1 T Lemon juice
1/4 ts Salt

NOTE: Tomato and pepper measures are approximate. You should use one
medium tomato and the peppers should be small ones. Mix all
ingredients. Cover and refrigerate at least 1 hour.

Makes 4 cups of relish.

per Bob Emert

Title: Tomatillo Sauce
Keywords: Sauces, Vegetables, Mexican

Servings: 4

1/4 c Red Onion; chopped
1/4 c Fresh Cilantro; Snipped
1/4 t Salt
1/2 lb Tomatillos; Cut Into Halves
2 ea Serrano Chiles; Canned *

* Use 2 canned serrano chiles, rinsed and seeded or 1 fresh serrano
chile, seeded.

Place all ingredients in food processor workbowl fitted with steel blade
or in blender container, cover, and process until well blended.

Makes about 1 1/4 cups sauce.
-End Recipe Export-
MMMMM----- Recipe via Meal-Master (tm) v8.00

Categories: chicken, Mexican
Yield: 4 servings

4 Chiles mulatos
2 Chiles anchos
3 Chiles pasillas
1/4 c Shortening (lard if you're being traditional)
;Water, warm, to cover

1 Chicken, 4 lb
4 T Shortening (or lard)
1 sm Carrot; sliced
1 sm Onion; sliced
1 Garlic clove; peeled
1 T Salt
3 Peppercorns
;Water to cover
1/2 c ;Water
1/4 c Shortening (or lard)
1/4 c Tomatillos; drained
2 Cloves
5 Peppercorns
1/2 in Cinnamon stick
1/8 ts Cilantro seeds and
1/8 ts Aniseed, toasted together
1/2 T Reserved chili seeds, toasted separately
3 T Sesame seeds, toasted
2 Garlic cloves, toasted
3 T Shortening
1 T Raisins
10 Almonds, unblanched
1 oz Pumpkin seeds
1 Corn tortilla, stale
3 Croutons stale French bread
1 oz Mexican chocolate
2 c Chicken stock

The day before, slit the chiles open with a knife and remove the seeds
and veins, reserving at least 1/2 tablespoon of the seeds. Heat the
shortening and quickly fry the chiles on both sides. Take care that
they do not burn, and be careful how you inhale the fumes, unless you
want a seared windpipe. Put the chiles into a bowl, cover them with
water, and leave them to stand overnight.

On serving day: preheat the oven to 325 F. Cut the chicken into
serving pieces. Set the giblets aside. Melt 3 tablespoons lard and
brown the chicken pieces well. Drain off the excess fat. Cover the
pan and braise the chicken in the oven, without liquid, until it is
tender---40 to 60 minutes, depending on toughness. Put the giblets
into the pan with the rest of the ingredients. Cover them with water
and bring them to a boil. Lower the flame and simmer for 1-1/4 to
1-1/2 hours. Strain the broth and set it aside.

When the chicken is cooked, pour off the juices in the pan and set them
aside to cool, then skim off the fat and add them to the giblet broth.
Set it aside. Blend the chiles with the water until smooth---you may
have to do them in two or three lots but try not to add more water.
Melt the shortening, and when it is hot but not smoking, cook the
chili puree over a medium flame for about 10 minutes, stirring it all
the time. Keep a lid handy, as it will splatter about. Set it aside.
Put the tomatillos in a blender or food processor.

Put the spices into a spice grinder and add the toasted, cooled seeds,
reserving 2 tablespoons of the sesame seeds for later use. Grind the
spices and seeds finely and transfer them to the blender jar. Add the
toasted garlic to the blender jar.

Melt three tablespoons of shortening in the frying pan and fry the
raisins briefly, just until they puff up, and transfer them with a
slotted spoon to the blender jar. In the same pan fry the almonds,
stirring them all the time, until they are well browned. Remove with
a slotted spoon and crush them a little before adding them to the
blender jar. In the same pan fry the pumpkin seeds lightly, but have
a lid handy, as they pop about explosively. Remove with a slotted
spoon and add to the blender. In the same pan fry the tortilla until
very crisp. Remove with a slotted spoon and crush it a little before
adding it to the blender. In the same pan fry the bread until crisp,
then remove with a slotted spoon and crush. Add it to the blender
jar. Blend all the ingredients together until they form a smooth
paste. If it is absolutely necessary to add some liquid to blend it
effectively, then add a little chicken broth.

Add the blended mixture to the chile sauce and cook over a brisk flame
for about five minutes, stirring the mixture constantly. Break the
chocolate into small pieces and add it to the mixture. Continue
cooking the _mole_ for about 10 minutes more, stirring it all the time
so it does not stick. Add the broth and continue cooking the _mole_
for a minimum of 40 minutes. Add salt as necessary, then add the
chicken pieces and heat them through. Serve individually, sprinkled
with some of the reserved toasted sesame seeds.

The Cuisines of Mexico
Diana Kennedy
MMMMM----- Recipe via Meal-Master (tm) v8.00

Categories: Mexican, sauces
Yield: 3 cups

1 1/2 lb Fresh tomatillos
2 Anaheim green chiles,
-charred, peeled, and seeded
3 Jalapeno chiles, partially
-seeded, veins removed
2 Garlic clove
1/2 c Chicken broth
1/4 c Rice vinegar
1 T Light oil (sunflower or grapeseed)
1/4 c Cilantro, snipped
1 pn Salt

After removing the dry husks from the tomatillos, rinse them well under
warm water to remove some of the stickiness. Cut tomatillos into
quarters. Cut the Anaheim chiles and jalapenos into pieces.

To the bowl of a food processor fitted with the knife blade attachment,
add the tomatillos, chile pieces, and cloves of garlic. Chop to a
coarse puree using on and off pulsations. If you want to use the salsa
for dipping tostada chips or spooning onto homemade pizzas or tortas, it
is best to make a coarse puree. For a thinner sauce consistency, pulse
on your food processor for 20 seconds and puree the salsa. You can
further thin down the sauce by adding 1 cup chicken broth, sour cream,
or cream. Stir this liquid in during the simmering stage. This thinner
sauce is perfect for enchiladas and tortas.

After you have pureed the ingredients for our Tomatillo Salsa, place
mixture in a 3-quart saucepan. Simmer everything except the fresh
cilantro, for 12-15 minutes. Place the salsa into a bowl to cool
completely before adding the cilantro. Or store the salsa in a glass
jar in the refrigerator for up to 2 weeks and stir a few snipped springs
of cilantro into the portion you will be serving. Adjust seasonings,
such as salt and more cilantro, by taste testing.

This sauce is probably one of the most adaptable of all of the salsas:
it can be used for dipping tostada chips, adding zest to guacamole, or
saucing enchiladas, tortas, or homemade Mexican pizza.

Categories: Mexican, Sauces
Yield: 2 cups

1 ts Butter
2 Garlic clove; minced
1 T shallot; chopped
3 Tomatillos; diced
2 lg tomatoes, peeled,
-seeded, juice removed
-and diced
1 ts Cognac or brandy
1 T tarragon, fresh
Salt & pepper to taste

Saute garlic & shallots in butter till transparent. Add tomatillos &
tomatoes, saute 5 minutes. Add cognac, tarragon, salt & pepper. Simmer
8 minutes. Serve over fish dishes.


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