green chicken enchiladas

2020-09-19

Pic1+2: green enchiladas, corn and flour tortillas

Marielos prefers corn tortillas. I don't like corn tortillas. That means that in this kitchen, enchiladas are always made in 2 different versions: with corn tortillas for Marielos and with flour tortillas for myself.

Corn tortillas have for me an unpleasant flavor that pervades the entire dish. On the other hand, the gluten in the flour tortillas gets mushy, almost soapy after cooking in the sauce, and that is even more pronounced when reheated on day 2. Maybe I should try buckwheat tortillas instead.

INGREDIENTS

This is what you need for 3 servings:

2 lbs. chicken meat
tortillas, 6 corn & 3 flour
6-8 cups green enchilada sauce
S&P

Directions

2020-09-22

Pic2: tomatillos, green chile
Pic3: puree
Pic4: all done

See also: green enchilada sauce.

Core and quarter the tomatillos.
Bring to a boil together with chopped green chile. (Pic2)
Reduce heat. Cover and simmer until the tomatillos are completely melted.
Optional:
- Puree part or all of the sauce with a stick blender to get a smoother sauce.

2020-09-19

Pic5: flour vs. corn tortillas
Pic6: roasting the chicken legs
Pic7: ready for pulling the meat

While the sauce is stewing, gather all other ingredients.
Preheat the oven to 350 ºF.
Cook the chicken meat. (boil or roast, as you prefer)
Pull the chicken meat in small bite-sized pieces.

Pic8: tomatillo & green chile sauce with chicken meat. thickened with flour
Pic9: corn tortilla, chicken meat
Pic10: rolled, with sauce

Optional:
- Use flour or oil dough to thicken the sauce. It will change the color to a greysih-green.
- Chop 1/2 lb. chicken meat in very small pieces. Add to the sauce. (Pic8)
Pour some sauce in the oven-proof dish.
Lay out the corn tortillas. Add small-cut chicken meat. Roll up tightly.
The smaller corn tortillas fit cross-wise in a narrow dish.
Pour sauce over and around the tortillas.
Optional:
- Add a layer of shredded melting cheese on top.

Pic11: flour tortilla, chicken meat
Pic12: rolled
Pic13: with sauce in the oven

Pour some sauce in the 2nd oven-proof dish.
Lay out the flour tortillas. Add small-cut chicken meat. Roll up tightly.
The larger flour tortillas have to go length-wise in a larger dish.
Pour sauce over and around the tortillas.
Optional:
- Add a layer of shredded melting cheese on top.
Bake the enchiladas for 30 minutes at 350 ºF.
The sauce should be bubbling vigorously.

Pic14-16: corn tortilla

Serve the corn tortilla enchiladas.
Optionally also serve a piece of chicken on the side.
Refrigerate leftovers for later use.
Leftover sauce can be frozen for several months.

Pic17-19: flour tortilla

Serve the flour tortilla enchiladas. The flour tortillas should not go mushy yet during this first serving if you don't let them sit forever in the sauce.
Optionally also serve a piece of chicken on the side.
Enjoy the meal.
Refrigerate leftovers for later use.

2020-09-20 — Day 2

Pic20-22: reheated day 2: corn, flour, flour cut and mixed

Serve the refrigerated enchiladas on a plate.
If you still have extra sauce, preferably pour some over the enchiladas.
Reheat in the oven or in the microwave.
After sitting overnight in the sauce, the gluten in flour tortillas may become soapy-mushy.
Serve and enjoy.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org