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00Ingredients
2 chicken breasts
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2 small onions, chopped
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3 cloves garlic, minced
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2 whole cloves
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1 cup sour cream
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1/4 cup black olives, chopped
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2 cups grated Monterey Jack cheese
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Vegetable oil for frying
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8 corn tortillas
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2 cups Green Chile Sauce
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Chopped fresh lettuce and tomatoes, and sour cream for garnish
Instructions
Preheat the oven to 350 degrees.
In a large pot, cover the chicken, ½ of the onions, garlic, and cloves with cold water. Bring to a boil, reduce the heat and simmer until tender, about 45 minutes. Remove the chicken. Strain and reserve the broth for use in the sauce. When the chicken is cool enough to handle, remove the skin and bones, and shred.
To assemble: Place a little of the sauce in the bottom of a baking dish. To soften the tortillas, pour the oil in a pan to a depth of about a 1/4-inch and heat until hot enough so that a drop of water in the oil will sputter. Dip a tortilla briefly in hot oil to soften, remove and drain. Next dip the tortilla in the sauce and place on the baking pan. Place some of the chicken down the center of the tortilla, top with some chopped onions, sour cream, olives, and cheese over the chicken, and roll. Ending with the flap side down in the pan.
Pour additional sauce over the enchiladas and bake for 5 to 10 minutes or until thoroughly heated.
Garnish with the lettuce and tomatoes, and top with a dollop of sour cream.
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| 4 |
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In New Mexico, enchiladas can be rolled or flat and stacked, made with yellow or blue corn tortillas, filled with any number of ingredients, and smothered in chile sauce. After you decide to order enchiladas here, there are still decisions to be made. First, blue or regular referring to the type of tortilla, rolled or stacked, red or green chile sauce and, if you can’t decide and want both sauces, order "Christmas." And finally you may order them with a fried egg on top, which is true New Mexican fare.
Ingredients
InstructionsPreheat the oven to 350 degrees. In a large pot, cover the chicken, ½ of the onions, garlic, and cloves with cold water. Bring to a boil, reduce the heat and simmer until tender, about 45 minutes. Remove the chicken. Strain and reserve the broth for use in the sauce. When the chicken is cool enough to handle, remove the skin and bones, and shred. To assemble: Place a little of the sauce in the bottom of a baking dish. To soften the tortillas, pour the oil in a pan to a depth of about a 1/4-inch and heat until hot enough so that a drop of water in the oil will sputter. Dip a tortilla briefly in hot oil to soften, remove and drain. Next dip the tortilla in the sauce and place on the baking pan. Place some of the chicken down the center of the tortilla, top with some chopped onions, sour cream, olives, and cheese over the chicken, and roll. Ending with the flap side down in the pan. Pour additional sauce over the enchiladas and bake for 5 to 10 minutes or until thoroughly heated. Garnish with the lettuce and tomatoes, and top with a dollop of sour cream.
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