GREEN ENCHILADA SAUCE
Great mild sauce. Primarily used on enchiladas but may be used in any Mexican Dish calling for a green sauce. It goes especially well with pulled pork.
Provided by Chef_Lanfear
Categories Sauces
Time 30m
Yield 6 cups
Number Of Ingredients 9
Steps:
- In a medium sauce pan, place the olive oil, onions and garlic and saute until soft.
- Add the broth,tomatillos, cumin, chili powder and green chilies and bring to a boil.
- Reduce heat to a simmer and cover. Continue cooking until the tomatillos are soft.
- Cool until room temperature.
- Using a blender of food processer, blend until smooth.
Nutrition Facts : Calories 166.3, Fat 10.9, SaturatedFat 1.6, Sodium 65, Carbohydrate 15.6, Fiber 3.4, Sugar 7.4, Protein 4.9
RED ENCHILADA SAUCE - TUCSON'S EL CHARRO
If you want hot enchilada sauce, choose a hot chile variety. Otherwise, use Ancho chiles. Garlic puree is recipe#230764. Chef Carlotta Flores, owner of El Charro Cafe.
Provided by Mme M
Categories Sauces
Time 45m
Yield 2 quarts
Number Of Ingredients 6
Steps:
- Rinse the chiles in cold water and remove the stems. Cook in the boiling water until tender, about 15 minutes.
- Remove the chiles, reserving the liquid.
- Place a few of the chiles in a blender or food processor with 1/2 cup of the reserved liquid, and blend to a paste.
- Remove to a bowl. Repeat with the rest of the chiles.
- Heat the oil in a skillet. Add the garlic puree and flour, stirring until the flour browns. Add the chile paste, stirring continuously until it all boils and thickens. Season with the salt. Thin with the cooking liquid.
POBLANO-SHRIMP ENCHILADAS
Originally found in Southern Living. If you feel like making your own green enchilada sauce--here's how: Boil 10 tomatillos and 2 jalepenos until soft. Put in blender and add salt and garlic. Remove from blender and add fresh chopped cilantro and onion.
Provided by ruby rodriguez
Categories Mexican
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- PEEL shrimp, and devein, if desired.
- Coarsely chop shrimp, and set aside.
- BRUSH an 11- x- 7-inch baking dish with 2 tablespoons oil.
- Set aside.
- SAUTÉ pepper in remaining oil in a large skillet over medium-high heat until skin looks blistered.
- Remove from skillet, and chop.
- RETURN chopped pepper to skillet.
- Add onion and next 5 ingredients; sauté 4 minutes.
- Add chopped shrimp, and sauté 1 minute; remove from heat, and cool 5 minutes.
- Stir in sour cream.
- HEAT tortillas according to package directions.
- Spoon shrimp mixture evenly down center of each tortilla, and roll up.
- Arrange, seam side down, in prepared pan.
- Top with sauce, and sprinkle with cheese.
- Cover and chill up to 1 day ahead.
- BAKE at 350° for 25 minutes or until thoroughly heated.
LAYERED CHICKEN ENCHILADAS
Make and share this Layered Chicken Enchiladas recipe from Food.com.
Provided by Kim D.
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350F degrees.
- Heat oil in a small skillet to 350F.
- Softened each tortilla by dipping in hot oil for 2-3 seconds on each side; drain on paper towel.
- Place one tortilla on a lightly greased baking sheet.
- Sprinkle with ¼ cup cheese, ¼ cup chicken, 1 tablespoon green chilies, 1 tablespoon chopped onions.
- Top with another tortilla; pour 1/3 cup enchilada sauce over stack.
- Sprinkle with ¼ cup cheese.
- Repeat process with remaining tortillas to make 3 additional stacks.
- Bake at 350F for about 15 minutes.
Nutrition Facts : Calories 607.3, Fat 47.2, SaturatedFat 14.7, Cholesterol 50.3, Sodium 509.6, Carbohydrate 30.3, Fiber 4.3, Sugar 3, Protein 18.3
CHILES RELLENOS - TUCSON'S EL CHARRO
Make and share this Chiles Rellenos - Tucson's El Charro recipe from Food.com.
Provided by Mme M
Categories Peppers
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Stuff each chile with cheese, and set aside.
- Separate eggs and beat the whites until stiff. Beat yolks and fold into whites, along with flour, salt and pepper.
- Meanwhile, heat oil in a large skillet. Dip stuffed chiles, one at a time, into egg batter, then remove with a large spoon. Carefully lower coated chiles into hot oil, 3 or 4 at a time. Fry until golden brown on both sides. The chiles may be made ahead to this point.
- To serve immediately, arrange on platter or individual plates and pour warm Taco Sauce over each chile. Garnish with more cheese and run under broiler to melt cheese, if desired.
- May be made in advance up to the point of topping with cheese, and reheated in a 400-degree oven about 10 minutes.
Nutrition Facts : Calories 465.3, Fat 37.1, SaturatedFat 19.5, Cholesterol 168.5, Sodium 848.2, Carbohydrate 9.2, Fiber 2.2, Sugar 3.5, Protein 24.9
EMERIL'S CHICKEN CHIMICHANGAS
by Emeril Lagasse. These are winners. I usually top with canned green enchilada sauce. The whole family loves them.
Provided by jenpalombi
Categories Chicken
Time 35m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons of vegetable oil in a large saute pan over medium-high heat. Add onions and saute until slightly softened, about 2 minutes. Add the garlic, chili powder, oregano, and cumin and cook, stirring, until fragrant, about 1 minute. Add the shredded chicken. Season with salt and pepper. Stir in the green chiles. Cook mixture for about 5 minutes, or until heated through. Set aside and cool slightly.
- One at a time, place the tortillas on a work surface, keeping the remaining tortillas covered with a damp towel. (For pliable tortillas, sprinkle lightly with 1/4 teaspoon water and cover with a damp paper towel. Microwave for 10 to 20 seconds just before ready to stuff, and keep covered until ready to roll.) Spread 1/2 cup of the chicken mixture in a rectangle in the center of the tortilla. Sprinkle with 1 to 2 tablespoons of cheese. Fold the bottom of the tortilla over the filling and then fold the sides over. Fold the top of the tortilla over the folded sides and secure the sides with wooden toothpicks. Place folded side down.
- Heat the remaining vegetable oil in a deep stockpot or deep fryer to 360 degrees F. Using tongs, lower the chimichangas folded side down, 1 at a time into the hot oil. (It is helpful to hold the chimichanga with the tongs until it has "sealed" together.) Cook until golden brown on all sides, about 3 minutes. Drain on a paper towel-lined plate and continue with remaining chimichangas.
- Remove toothpicks from the chimichangas and serve immediately with pre-made enchilada sauce or salsa drizzled over top and a sprinkling of cheese.
Nutrition Facts : Calories 484.2, Fat 20, SaturatedFat 6.4, Cholesterol 84, Sodium 893, Carbohydrate 39.4, Fiber 3.1, Sugar 2.8, Protein 35.3
PORK POZOLE
I found this recipe in a magazine a few years back. The flavor is fantastic. The green enchilada sauce, lime juice and cilantro really give this dish alot of flavor. Serve with warm tortillas and your favorite salsa.
Provided by Sky Hostess
Categories < 15 Mins
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients except pork, cilantro and lime juice.
- Place pork in slow cooker and spoon hominy mixture over top. Cover and cook on low 7 to 9 hours or until pork is tender.
- Remove pork to a cutting board. Stir cilantro and lime juice into mixture in cooker. Shred pork into bite size pieces and return to cooker.
- Heat through and ladle into bowls.
- Enjoy!
Nutrition Facts : Calories 459.3, Fat 17.1, SaturatedFat 3.2, Cholesterol 121, Sodium 1584.9, Carbohydrate 30.9, Fiber 4, Sugar 11.9, Protein 42.9
EL CHARRO CAFE GREEN ENCHILADA SAUCE
Make and share this El Charro Cafe Green Enchilada Sauce recipe from Food.com.
Provided by Miss Annie
Categories Sauces
Time 40m
Yield 3 cups
Number Of Ingredients 7
Steps:
- In a medium skillet, heat oil and sauté onion.
- Add the flour and mix well.
- Stir in chiles, garlic, stock, and salt and simmer for 20 minutes.
- Puree in a blender.
- Use immediately over enchiladas, or refrigerate, or freeze for later use.
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