Chicken-Filled Enchiladas with Tangy Tomatillo Sauce

Name: Chicken-Filled Enchiladas with Tangy Tomatillo Sauce
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Mexican
Ingredients: 6 servings corn tortillas; 6 servings feta; 6 servings onion; 6 servings radish; 6 servings Salt; 6 servings vegetable oil

Chicken-Filled Enchiladas with Tangy Tomatillo Sauce might be just the Mexican recipe you are searching for. One serving contains 310 calories, 7g of protein, and 21g of fat. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 6. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes about 2 hours. A mixture of corn tortillas, radish, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Heat the tomatillo sauce in a small, covered pan over low. Warm up the chicken in a separate pan over low heat (sprinkled with a little water so it wont dry out), then stir in the cream or sour cream, onion and salt; set aside off the fire, covered.

Ingredients you will need

Sour Cream

Tomatillos

Whole Chicken

Cream

Onion

Sauce

Water

Salt

Equipment you will use

Frying Pan

The tortillas: If the tortillas are moist, let them dry out for a few minutes in a single layer.

Ingredients you will need

Tortilla

Heat the oil in a small skillet over medium-high. When sizzlingly hot, quick-fry the tortillas to soften them, one at a time, for 2 to 3 seconds on each side.

Ingredients you will need

Tortilla

Cooking Oil

Equipment you will use

Frying Pan

Drain on paper towels.

Equipment you will use

Paper Towels

Assembling the enchiladas: About 20 minutes before serving, preheat the oven to 35

Equipment you will use

Oven

Pour a cup of the warm sauce into a plate.

Ingredients you will need

Sauce

Lay a tortilla in the sauce, flip it over, lay a scant 2 tablespoons of the filling across the center and roll it up (fingertips are most efficient here).

Ingredients you will need

Tortilla

Sauce

Roll

Transfer to a baking dish, then continue filling and rolling the rest of the tortillas.

Ingredients you will need

Tortilla

Equipment you will use

Baking Pan

Pour the remaining sauce over the enchiladas, being careful to cover the ends.

Ingredients you will need

Sauce

Baking: Immediately cover the dish with foil and bake just long enough to heat through, about 10 minutes.

Equipment you will use

Oven

Aluminum Foil

Sprinkle the enchiladas with the crumbled cheese, decorate with onion rings and radishes, and serve right away.Traditional Variations

Ingredients you will need

Cheese Crumbles

Radish

Onion

Enchiladas Suizas: Prepare the recipe as directed, adding 1 cup Thick Cream or whipping cream to the tomatillo sauce. Top the enchiladas with 6 ounces (1 cups) grated melting cheese like mild cheddar or Monterey Jack (see Notes) and bake 10 minutes uncovered at 40

Ingredients you will need

Mild Cheddar Cheese

Cream

Monterey Jack Cheese

Tomatillos

Sauce

Equipment you will use

Oven

Omit the other garnishes.

Seafood Enchiladas: In the northwest, they frequently replace the chicken with 1 cups flaked, poached, boneless fish (like sea bass, halibut, codeven chopped shrimp or shredded crab). Complete the recipe as directed.

Ingredients you will need

Seabass

Whole Chicken

Halibut

Shrimp

Crab

Fish

Traditional North American Variations

Cheese Enchiladas: Use 1 pound grated mild cheddar or Monterey Jack in place of the chicken filling (grated onion may be added, but no cream). Complete the recipe as directed, baking the enchiladas until the cheese melts. A little cheese may be sprinkled on the enchiladas before baking.

Ingredients you will need

Monterey Jack Cheese

Cheese

Whole Chicken

Cream

Onion

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Equipment

Ingredients

Servings:

6servings

corn tortillas 6servings

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Concha y Toro Marques de Casa Concha Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.