Recipes for Free - where all
recipes are always free!
Recipes for Free - where all
recipes are always free!
Ingredients:
2 tablespoons olive oil
2 yellow onion, chopped small
2 stalks of celery, chopped small
1 Anaheim chile, seeded and chopped small
6 to 8 cloves of roasted garlic (minced)
the skinned and shredded pre cooked meat from a chicken
1/4 cup chopped fresh cilantro
salt and fresh coarse ground black pepper to taste
12 large corn tortillas
oil
2 cups of Salsa
1 cup chicken stock, broth or bouillon
Directions:
Heat the olive oil in a heavy skillet and lightly sauté the vegetables until
hot through but not yet beginning to brown. Cool and put into a bowl with the
chicken, cilantro, salt and pepper.
In a clean heavy skillet, heat about 1/4 inch of oil. One at a time, dip the
tortillas in the oil and leave just long enough to soften. Drain quickly and
put on a flat plate. Place about 2 to 3 tablespoons full of the chicken mixture
along one edge of the tortilla. Roll up and place seam side down in a shallow
baking dish.
Continue until all the tortillas are filled. Mix the salsa verde
and chicken stock together well and pour over the enchiladas.
Put in a 350° for
about 30 minutes, or until the sauce has reduced and is thick and the enchiladas
are just beginning to brown here and there.
