Wednesday, March 31, 2010
Marvelous Mexican Meal
3 cups cooked chicken
2 cups (8oz) shredded Monterey Jack cheese with peppers
1/2 cup sour cream
1 (4.5oz) can green chiles
1/3 cup fresh cilantro
8 flour tortillas
1 (8oz) container sour cream
1 (8oz) bottle salsa verde
Toppings: diced tomatoes, chopped avocado, chopped green onions, sliced olives, chopped cilantro
Mix first 5 ingredients. Spoon equal portions of mixture into tortillas and roll up. Arrange in a 9x13 lightly sprayed baking dish. Bake at 350 for 30-35 minutes.
Stir together sour cream and salsa verde. Spoon over hot enchiladas, and sprinkle with toppings.
Alternative: Don't use toppings. Spoon sour cream and salsa verde over enchiladas. Top with cheddar cheese and pop back into the oven until melted.
3 poblano peppers
queso fresco (Ranchero is the brand I use. Found near the cream cheese in Wal-Mart.)
Char/roast the peppers until black. Place in a bag and let sweat for about 5 minutes. Take a knife and peel off the outer layer. Cut a slit down one side. (Some people don't take out the seeds, but I do.) Add cheese, then secure with toothpicks.
Place three egg whites in large bowl and mix with electric beater until thickening. Add egg yolks and mix more. It is all about the right consistency! Dip peppers in mixture and dust with flour. Add to a hot skillet and cook until batter turns golden brown.
Pico De Gallo
2 jalapeno peppers, seeds removed and chopped
3 ripe tomatoes on the vine, chopped
1/2 purple onion, chopped
handful of cilantro, chopped
juice of 1-2 limes
salt and pepper to taste
Mix all ingredients together and serve with chips.
Don't forget a Corona or Margarita to drink with your Marvelous Mexican Meal!