Joses Green Chili Chicken Enchiladas |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 3 |
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I lived with a Mexican family in Puebla many, many years ago and my host’s Mama made these. Traditionally enchiladas are soft but mama used to fry them for just a moment or two in very hot oil to “crisp” the outside a touch. Read more . A bit more work but delicious. Do not overdo this bit, it’s just a touch. Be a cat burglar here. I like Serrano chilies but if you want something milder try Anaheim or like that. Ingredients:
• 2 tbl. oil |
• 5-6 cloves garlic, chopped |
• 1/2 medium onion, sliced |
• 2 tsp whole cumin seed, crushed |
• 1 cup green serrano chilies, chopped |
• 1 tsp whole leaf oregano |
• 1 1/2 cup cooked chicken cut into 3/4 inch pieces or pulled into strips |
• 1 cup chicken stock or broth |
• a dozen or so corn tortillas |
• 1 cup hot oil for frying (optional) |
• grated mild cheddar cheese, sour cream, etc. for topping (optional) |
Directions:
1. 1. Heat 2 Tbl oil in your trusty cast iron skillet
2. 2. Brown Garlic, onion & cumin seed slightly
3. 3. Add the chilies and stir around until chilies are softened
4. 4. Add oregano, chicken & chickens stock and simmer a spell until well mixed and cooked through. You can thicken this a bit with corn meal if you like.
5. 5. Soften the tortillas by dipping into hot oil for just a moment.
6. 6. Place the tortilla on your cutting board and spread some of your chicken/green chili mix about 1/3 of the way across the tortilla.
7. 7. Roll tortilla into a tube shape and set in a plate.
8. 8. When you’ve used up all the mix you can fry each enchilada in the very hot oil for just 20 - 30 seconds per side and drain (optional).
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