Enchiladas Verdes (de Gabriel)

the master at work

While I think I can whip up a pretty tasty guera-lada, we had an ACTUAL MEXICAN teach us the way yesterday.  One of the guys I met here has started up his own "I come to your house and teach you how to cook" type businesses - so if you're ever in SMA, give him a shout.  Also, if you're incredibly wealthy and would like to fly him to where you live, I bet he'd be game. 
This preparation of enchiladas is totally different than what I was used to; what with the frying of the tortillas.  Thanks Gabriel!!  Tus enchiladas son muy deliciosos.  That sounds dirty.

the masterpiece

Enchiladas de Gabrielserves 3 people - 4 enchiladas per person

20 tomatillos
3 chiles serranos (or to taste; be careful, some chiles are hotter than others - if you're a wimp, start with one or two and add more later)
1 handful of cilantro
1/2 white onion - thinly sliced
2 cloves of garlic
12 or so corn tortillas
sour cream
queso fresco
salt & pepper
olive oil

Crumble or grate the cheese and thinly slice the onions - set both aside. 
Peel the skins off and wash the tomatillos to remove the sticky stuff (which can make your salsa bitter; you might even want to use a little soap to help, just be sure you rinse the tomatillos well).
Boil the clean tomatillos with the chiles and the garlic in enough water to cover them.
Once done (the tomatillos go from bright green to olive green; 15-20 minutes), remove the veggies using a slotted spoon and transfer to the blender or food processor.  Use a little bit of the cooking water (1/4 - 1/2 cup) to thin the salsa.  Add a generous pinch of salt and half of the cilantro (save some for garnish).  Puree until smooth.
Pour the salsa back into the pot you boiled the veggies in; add a little bit of chicken broth or stock to desired consistency, and let simmer.
In another pan, heat enough olive oil to submerge the tortillas.  Once ready, place a tortilla into the oil and flip - the idea is just to cook them a little bit, NOT to get them crispy.  Maybe 5 seconds per side is good.  When lifting out, allow the excess oil to drain back into the pan.  From the oil, place tortilla directly into the salsa verde and submerge.  Remove the tortilla to a plate; fill with some of the queso (maybe 4 tablespoons or so), and either roll or fold the tortilla closed.
Repeat with the remaining tortillas.
Once you have finished making the enchiladas, plate them up separately.  Arrange four on each plate and cover generously with remaining salsa.  Dollop a bit of sour cream onto each, and sprinkle with cilantro and sliced onions.
Serve with rice and or beans if you like.

And for those of you that would prefer it in Gabriel's words, here is his receta.  (Gabe/Gab - si tengo algo mal, que me haga saber!  Gracias por compartir tu receta.)

Las Enchiladas Verdes 
(2 porciones)

Ingredientes:
20 tomatillos
3 chiles serranos
1 manojo cilantro
1/2 cebolla
2 dientes de ajo
Tortillas
Crema espesa
Queso fresco o panela
Pimienta y sal
Aceite de oliva

Preparación: 
Ralle el queso y corte rodajas de cebolla.

Limpie los tomatillos retirando el papel, y lavando con agua y jabón, enjuague.

Hierva los tomatillos junto con los chiles y los dientes de ajo.
Agregue en el vaso de la licuadora junto con unas ramitas de cilantro y un poco de sal.

En un sartén con aceite caliente agregue el puré y sazone. Agregue un poco del caldo de
pollo hasta lograr la consistencia deseada (ligeramente espesa)

En otro sartén caliente aceite suficiente para sumergir una tortilla.

Caliente la tortilla previamente, y rápidamente pásela por el aceite. Cuidando no tostarla.
Después de pasarla por el aceite sumerja cuidadosamente en la salsa verde y sáquela.
Coloque la tortilla abierta y enchilada en un plato chico, agregue queso rallado y cierre en
forma de quesadilla. Repita 4 veces.

Al tener las 4 enchiladas en el plato, tome más salsa verde y bañe las enchiladas.
Ponga un poco de crema y rodajas de cebolla encima. Adorne con hojas de cilantro.

Chicken Enchiladas Suizas

When I was oh, 18 or so, my dad got me my first REAL cook book.  The gold standard for "just starting out cooks" - The Better Homes & Gardens, red and white checkered tome.  I have no idea which edition it is, but it definitely helped me develop my love of cooking - especially with recipes like their Chicken Enchiladas Suizas.  I don't even know if that's what they call the recipe in the book, but that's what it is.  I loved this recipe so much, that at some point, I removed the page from the handy dandy three ring binder, and promptly lost it.  I made it so often, that for a while it didn't matter that the recipe was gone.  That was years ago unfortunately, and I have been missing it ever since.  Today, oh frabjous day, I found the recipe online.  I have searched high and low for this one - coming up upon many false contenders that CLAIMED to be the BH&G enchiladas but WERE NOT (though I don't remember my version using the coriander - I'll give it a whirl).  Hallelujah.  Guera-ladas will be back on the menu once again!!

Guera-ladas
8 corn tortillas
1/2 cup Chopped onion
4 cloves Garlic, minced
1 teaspoon Ground coriander
1/4 teaspoon Pepper
2 tablespoons Margarine or butter
3 tablespoons All-purpose flour
1 8-ounce Carton sour cream
2 cups Chicken broth
1 4-ounce can diced
Green chili peppers, drained
1 cup Shredded Monterey Jack
Cheese
2 cups Chopped cooked chicken or
Turkey
Sliced pitted ripe olives (optional)
Chopped tomatoes (optional)
Sliced green onions

 

Wrap tortillas in foil. Heat in a 350° oven for 10 to 15 minutes or till softened.
For sauce, in a saucepan cook onion, garlic, coriander, and pepper in margarine or butter till onion is tender. Stir flour into sour cream; add to onion mixture. Stir in broth and chili peppers all at once. Cook and stir till thickened and bubbly Remove from heat; stir in 1/2 cup of the cheese.
For filling, stir 1/2 cup of the sauce into chicken. Place about 1/4 cup filling atop each tortilla; roll up. Arrange rolls, seam side down, in a lightly greased 12x71/2x2-inch baking dish. Top with remaining sauce. Bake, covered, in a 350° oven about 35 minutes or till heated through.
Sprinkle with remaining cheese. Bake, uncovered, about 5 minutes more or till cheese melts. If desired, sprinkle with olives, tomatoes, and green onions. Let stand 10 minutes. Makes 4 servings.

Award Winning Chocolate Mole Chicken Enchiladas

Okay, maybe just accolade winning, but still. Here is K-No's amazing recipe. I can personally attest that leftovers are every bit as tasty as the first go round. I am so wishing I had brought some for lunch today. What was I thinking?!
Please note, that she cooks like I do - a recipe offers some guidance, and then we tweak and taste as we see fit. Leave me a comment if you have questions and I'll see if I can get an answer. If you're leaving a comment after 2009, I make no promises.
Also, for you non cookbook devotees - big T = tbsp, little t = tsp.

CHICKEN MOLE ENCHILADAS
Makes two 9x13 pans (ed note: !!!!)
KN’s notes:
• wear clothing you do not care about as this is not necessarily a “clean kitchen” recipe!
• It does take some time to allow the mole sauce to really come together – it is ok to prepare in advance and leave in the fridge for 1-2 days prior before baking.

MOLE SAUCE
2 c finely chopped onion
6 T chopped garlic
2 t dried oregano
2 t dried cumin
2 t cinnamon
2 14.5 cans roasted tomatoes (oven roasted tomatoes are important in the sauce taste)
4 T red chili powder
2 t sugar (optional)
4 c chicken stock or water (I prefer stock for better flavor)
4 oz dark chocolate (I try to use 72% cacao); chop into med-small pieces to melt easily

Heat oil over med low heat in large saucepan
Add onion. Sauté till translucent (a few minutes)
Add garlic, oregano, cumin, and cinnamon; stir all together to coat onions
Cook and cover till onion is almost tender, stirring occasionally
Puree tomatoes separately in a food processor
Add tomato puree to onions / garlic mixture; cook
Add chicken stock; cook at rapid boil
Lower heat to medium boil; allow sauce to reduce
Start adding chili power, 1 T at a time; taste as you add till you feel the flavor is right
Add 1 t sugar if necessary to cut acidity of tomatoes
Thin with water or chicken stock if necessary to prevent from being too thick
Whisk in dark chocolate
Season with salt / pepper

*Note: Make sure to let sauce continue cooking; thicken to medium consistency. If you need, add small amounts of tomato paste, sugar, broth, or chili powder to get the desired taste / texture. Stir occasionally while reducing the sauce. Be careful in adding the heat elements as you can always add more but it is hard to take it out! I sometimes use up to 1T cayenne pepper instead of all red chili powder. Your discretion. (ed note: ancho chili powder could work nicely as well)


CHICKEN FILLING
1 ½ - 2 pounds chicken breast
Salt and pepper
2 t cumin powder
2 t garlic powder
1 t Mexican Spice Blend
• Note: (I use equal parts chili powder, oregano, cinnamon, and cayenne pepper
1 red onion, chopped
2 cloves garlic, minced
1 c frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 t all-purpose flour (optional)

Coat large saute pan with oil.
Season chicken with salt and pepper.
Brown chicken over medium heat, allow 7 minutes each side or until no longer pink.
Sprinkle chicken with cumin, garlic powder and Mexican spices before turning.
Remove chicken to a platter, allow to cool.

Saute onion and garlic in chicken drippings until tender.
Add corn and chilies. Stir well to combine.
Add 1 ½ c mole sauce (from above recipe), stir together, cook 1 minute.

Pull chicken breasts apart by hand into shredded strips (hand shredding is messy and takes time but is worth the effort. I shred fairly small pieces to make it easy to eat).

Add shredded chicken to saute pan, with mole sauce and vegetables; allow to cook together and mix well.

If your mixture is really runny, you can dust with the flour to help it set. I usually skip this step.


ASSEMBLY
16- 24 tortillas – I prefer flour
Mole Sauce
Chicken Mixture
1 – 2 cups cheddar and jack cheese, shredded – I like to add a fair amount of cheese.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. I prefer to heat each tortilla individually in the microwave as I go in the assembly process.

Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce.

Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Note: I just insert the tortilla directly into the large pot of mole sauce and using tongs to minimize the number of dishes. It is very important to make sure that both sides of the tortilla are lightly but completely coated in the sauce.

Spoon 1/4 cup chicken mixture in each tortilla. Add small amount of grated cheese on top of chicken.

Fold over filling, place 8 enchiladas in each pan with seam side down. Note: I place mine slightly overlapping each other in the pan almost like they are in diagonally.

Top with remaining enchilada sauce and cheese. Note: sometimes I have just enough sauce, others times I have a lot extra. Use your judgment when adding sauce on top to have a nice covering but not drowning!

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts.

Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. (ed note: and avocado!)