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Cook Smart:Camilla's Catering Secrets for Home Cooks

Enchiladas Verdes

Serving Size:8 (Yield: 16 enchiladas)

Prep: 30 min/Bake: 15 min

Chicken/Mexican/Party

  
   

These are delicious and can easily be done a day in advance and reheated. Serve with Spanish Rice or Tomatillo Rice Pilaf, Pinto Beans, Guacamole and chips. Raspberries and Bananas or Frozen Chocolate Bananas would be a nice light dessert. See Rose’s Chiles Rellenos for a complete Mexican party buffet. See Mexican in the index.
   

STEPS

INGREDIENTS
  1. For cooked chicken, skip this step. Heat the oil (or spray) in 2 large frying pans. Fry the chicken over a high heat until browned, for 2 minutes per side. (The chicken should be slightly firm to the touch). Cool

1 ¼ lbs chicken tenders, or leftover chicken

canola oil or cooking spray

Filling:

  
  • In a food processor: add the onions, reserving 2 T for the sauce. Add the cheese and cream. Process for a few seconds. Cut the chicken into 1" pieces and add. Process for only a few seconds until the chicken is finely chopped. Place in a bowl. Set aside.

    • Or,

    By hand: soften the cream cheese. Cut the chicken into ½" cubes. Place both in a bowl with the onions. Reserve 2 T. of the onions for the sauce. Add the cream gradually stirring into the mixture. Set aside.

    1 medium onion, finely chopped (1 ¼ cups)

    8 oz softened cream cheese

    ½ cup whipping cream

    Sauce:

    		  
  • In a blender jar, combine theses ingredients and the reserved onions. Blend on high for several seconds until smooth. Set aside.

    • Note: If using milk, add another 2 T. of flour

    2 – 7 oz cans salsa verde (see glossary)

    3 T. canned jalapenos, chopped

    1 ½ cups whipping cream

    2 T. flour

    1 T. fresh garlic, chopped or my garlic puree

    1 2 t. salt

    Assembly: Preheat the oven to 350 degrees

    		  
    1. Soften the tortillas, using a tortilla warmer

      2. (or wrap in damp paper towels). Microwave on high for 4 minutes. Place on the counter. Then,

    16 Corn tortillas
  • Working with the tortillas in a stack – spray

    • grease the tortillas (both sides). Place ¼ cup of filling on each. Roll them up and place in a spray greased 11"x14" glass baking dish with a little sauce poured on the bottom. Pour the remaining sauce on the top. Sprinkle on the cheese.

    Cooking spray

    3 cups (or 12 oz) grated jack cheese

    (or sliced)
  • Bake for 15 minutes. Serve (or cover and

    • hold briefly in a 200 degree oven) Garnish with the cilantro. Serve!

    1 cup fresh cilantro, chopped for garnish

    ©2007 Camilla's Catering