2 lbs. chicken pieces (breasts or thighs)
2 small onions or 1 med., chopped
3 cloves garlic, chopped
1 chicken bullion cube
1 C. sour cream
12-14 white corn tortillas
peanut oil for frying (1/4 " in pan)
1 small can chopped black olives
2 C. grated Jack cheese
The secret is to have all the ingredients ready before putting them together. Roll and top with red or green chile sauce or tomatillo sauce. Other meats such as beef or pork can be used.
Cover the chicken pieces, one half of the onions, bullion cube and garlic with cold water. Bring to boil and simmer for 30-45 min. Remove chicken, strain and reserve broth for future use. (i.e. for refried beans or rice liquid). When chicken is cooled, remove skin and bones and shred meat finely.
Heat the oil and sauté the tortillas in the oil, for a few seconds turning once with tongs. Do not overcook! Drain on paper towels.
Assemble filling ingredients. Put a teaspoon of chicken and cover with onions, olives, sour cream and grated cheese in center of the tortillas and roll up. Place in casserole dish with the open end on the bottom. Continue and fill the dish. Pour the sauce over the enchiladas and top with remaining cheese. Heat in 350º oven for 15 minutes. Top with remaining black olives. Can also be topped with shredded lettuce, tomato, and avocado. Goes well with dinner of refried beans and rice.
TOMATILLO SAUCE (pronounce- TO-MA-TEE-YO)
Tomatillos are small, hard green fruit covered with a paper-like husk. They are not green tomatoes but are called tomate verde in Mexico. This sauce is good with chicken, beef, or pork. It can be served with carnitas, enchiladas, or tacos.
2-3 Serrano chilies, stems and seeds removed, chopped. (MORE IF YOU DARE!)
½ lb. Tomatillos
1 small onion, chopped.
4 cloves garlic, chopped
1 T. vegetable oil
Remove the husks from the tomatillos and rinse under running water. Cover with water, bring to a boil, reduce the heat and simmer for 5 minutes or until they change color. Drain, saving about ¼ c. of the cooking water.
Place cooking water, tomatillos, chilies, onion and garlic in the food processor and puree until smooth.
Heat the oil and sauté the sauce for 5-10 minutes.
Sharon Bancroft © 1999
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