Рецепт Green garlic chicken enchiladas
Ingredients
- 3 15-ounce cans diced and peeled tomatoes in juice
- 2 canned chiles in adobo sauce
- 1/2 large onion, peeled and cut into large chunks
- 1 cup fresh cilantro (stems and leaves)
- 1 fresh lime, peeled (cut away skin and use entire remaining fruit)
- 4 cups meat from leftover roast chicken or store-bought rotisserie chicken, coarsely shredded by hand
- 3 cups shredded Mexican blend cheese (or any combination of Monterey jack, cheddar, asadero cheese or queso quesadilla)
- 4 large stems green garlic, white and green parts, finely chopped (or substitute 2 cloves fresh garlic plus 4 green onions)
- 10 medium-sized (8-inch) flour tortillas
Instructions
Make the enchilada sauce: Put the tomatoes with juice, chiles, onion, cilantro, and lime into a blender or food processor. Blend until smooth.Preheat the oven to 350 degrees.In a large bowl, combine the chicken, 2 cups cheese, 1 cup enchilada sauce, and chopped green garlic. Mix well to combine.Spray a 9x13 baking dish with nonstick cooking spray, then pour in about a cup of the enchilada sauce, spreading it to cover the bottom of the pan.Working on a flat surface or large cutting board, lay out one tortilla. Spoon about 1/3 cup of the chicken mixture in a line down the middle of the tortilla. Roll the tortilla over the filling, then place the filled tortilla seam side down at one end of the baking pan. Repeat with the remaining tortillas, cozying the enchiladas up against each other. When you've made all the enchiladas, pour another cup or two of the sauce on top and spread it around with the back of a spoon so that all the tortilla surfaces are coated with the sauce. Sprinkle with the remaining cheese.Cover the pan with aluminum foil and bake about 45 minutes. Uncover the enchiladas, then bake 5 minutes more. Serve hot.
Details
Prep time: 20 mins Cook time: 50 mins Total time: 1 hour 10 mins Yield: 10 enchiladas