Chicken Enchiladas Verde

I make this recipe all of the time.  I've made some modifications so sorry Cooking Light.  I use pre-purchased roasted chicken but if you want to watch your salt, you may want to poach them as suggested.  It's just a time saver.  Besides, you remove the skin which has the majority of the salt.  Also, they suggested to heat your corn tortillas in chicken broth.  I find they fall apart.  So, I use another method.  Easy to make and very very good.

• 1 cup chopped onion 
  1/4 cup chopped fresh cilantro
• 2 garlic cloves, minced
• 1 (7-ounce) bottle salsa verde (such as Herdez brand)
• 2 cups shredded cooked chicken breast (or one pre-purchased roasted chicken and use both breasts, throw in some dark for a little extra moisture) 
• 1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened or four wedges low fat Laughing Cow Cheese
• 8 (6-inch) corn tortillas
• Cooking spray
• 1/4 cup (1 ounce) crumbled queso fresco
• 1/2 teaspoon chili powder
• 4 lime wedges
• Cilantro sprigs (optional)

Preparation

1. Preheat oven to 425°.
2. Combine first 4 ingredients in a blender; process until smooth. (I used raw garlic and onions as suggested.  I got too much of a strong raw onion and garlic flavor.  So now I saute the onions and garlic in a little olive oil for a few minutes and then proceed.) Combine chicken and cream cheese in a large bowl. Stir in 1/2 cup salsa mixture and the garlic onion . Reserve remaining salsa mixture.
3. Using a small non stick skillet, heat to high.  Working with one tortilla at a time, using tongs, add tortilla to pan; cook 20 seconds or until hot, turning once. Remove tortilla .  Remove skillet from stove top while filling enchilada.   Spoon about two tbls chicken mixture down center of tortilla; roll up. Place tortilla, seam-side down, in an 11 x 7-inch baking dish coated with cooking spray. Place skillet back on stove top. Repeat procedure with remaining tortillas and chicken mixture.
4. Pour remaining salsa mixture over enchiladas; sprinkle evenly with queso fresco and chili powder. Bake at 425° for 18 minutes or until thoroughly heated. Serve with lime wedges. Garnish with cilantro sprigs, if desired.

Julianna Grimes Bottcher, Cooking Light
APRIL 2006

Enchiladas San Miguel

A couple of years ago some girlfriends and I decided to go to Austin, Tx for a golf outing.  We stayed at Barton Creek Resort.  Having lived in and around the Austin area during the 70's and 80's, I know that Austin has some really great restaurants.  The girls wanted to go to some trendy place, like Sandra Bullock's restaurant.  I put on my "bitchy" hat and said "no way Jose", we're going to Fonda San Miguel!  Fonda San Miguel is an Austin tradition.  It is one of the few restaurants that serves authentic Mexican food not like some Tex Mex franchise. It opened in 1975 and still is thriving.  So, I dragged the girls and played the designated driver to allow them to have Watermelon Margaritas. Not only is the food delicious, but the Mexican art in this place is amazing.  I urged the girls to try the Chili Rellenas (which they did) and I had my favorite ready to order, Enchiladas San Miguel made with chicken. So, here is an adapted version from the Fonda San Miguel Cookbook.  I've really jsut added some cheese.  Oh, and the Salsa Verde is great on its own with tortilla chips.  Serve with Mexican rice and refried beans 

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Chicken Filling (fills 12 enchiladas)
6 oz Mexican chorizo, casings removed
1/4 cup white onion chopped
2 cloves garlic, minced
4 med. tomatoes, roasted and chopped
3 chipotle chilies in adobo sauce
2 tablespoons adobo sauce from the can
2-3 boneless chicken breasts, poached in water with sea salt and ground pepper, then cooled and shredded
1/3 cup chicken broth
sea salt and ground pepper to taste

Crumble chorizo into a heavy, 12 inch skillet.  Cook over low heat to render the fat, but do not allow it to brown.  Strain off fat, returning 3 tbls fat to the skillet.  Add the onion and garlic and cook over low heat, stirring constantly until onions are wilted and transparent.  Add the tomatoes, chilies, and adobo sauce.  Increase to med. heat and cook, stirring often, until the moisture has been absorbed and the mixture is dry, about 15 mins.  Stir in the shredded chicken and broth.  Cook another 3-4 mins., until the chicken is heated through.  Season to taste with salt and pepper.  Keep warm.Salsa Verde (Makes 3 1/2-4 cups)12 tomatillos, husked
2-4 serrano chilies, chopped
10 sprigs cilantro, chopped
2 cloves garlic, chopped
1/2 cup white onion, chopped
2 tbls vegetable oil
1 tsp sea salt
sugar to taste

Put the tomatillos in a 3 quart non reactive saucepan and cover with water.  Cook over med. heat until the tomatillos soften and their green color begins to fade, about 8-10 mins.  Drain the tomatillos, reserving 1 cup of the cooking liquid.  Combine the cooked tomatillos, chilies, cilantro, garlic, and onion in a blender, using up to the 1 cup of the cooking broth to make a smooth, liquid puree.  Heat the oil in the same saucepan over med. heat.  Add the puree and salt; cook for 8-10 mins, stirring often.  Check seasoning and add a little sugar if the tomatillos taste bitter.  Keep warm.

So, you've got:

Chicken Filling
Salsa Verde
6 tbls vegetable oil
12 corn tortillas
Generous amount of shredded Monterey Jack Cheese

Turn on your broiler.  Pam a baking dish that will hold 12 enchiladas.  In a small skillet, heat oil over med. high heat until it shimmers (make sure the oil is hot enough or the tortillas will absorb too much oil and be greasy).  Using tongs, dip each tortilla into the hot oil for about 10-15 seconds, or until softened.  Drain on paper towels.  Working quickly, dip the tortillas in the salsa verde.  Lay each tortilla flat and put 3-4 tbls. of the filling down the center of the tortilla and roll into a tube.  As you work, place the tortillas seam down in the baking dish.  When all are in the pan, cover them with the warm sauce and  the amount of cheese you want.  Pop under the broiler until the cheese and sauce is hot and bubbly.   (The way the restaurant does it,  is to not add the cheese step.  They plate after assembly and just use the sauce as a topping.  Me, I like cheese on my enchiladas.  Sue me.)

One of the interesting facts about true Mexican cooking is that they "fry" some of their sauces.  As above with the salsa verde, you can also do the same with a salsa roja or red sauce.  You'd be surprised at the depth of flavor this adds to the salsa.  Yes, it adds fat, jeez, you need some fat to survive, but adding this step really kicks the salsa up a notch.  You can purchase the cookbook, "Fonda San Miguel, Thirty Years of Food and Art" at Amazon.com.  Muy Bien!