Chicken Enchiladas

Mexican cuisine is one of my favourite cuisine which has rice as a staple other than Indian. There are just so many Mexican eateries here that we can hardly avoid them and my favourite dish is the Enchilada.  And it comes either with a green sauce or red sauce but when we went to Albuquerque, New Mexico, there is a special way of oredering enchiladas there with both the sauces at the same time. You order Enchiladas with Christmas sauce :)
                                       But the Mexican food there in New Mexico was so very different from the Mexican food in California
                              SO I made enchiladas today with flour tortillas, chicken meat and green sauce made of tomatillos


Green Sauce for Enchiladas (Spicy sauce made of Tomatillos and green chillies)

Chicken Enchilada dinner

Tomatillo sauce

Ingredients:

1. 6-8 Tomatillos husk removed and washed
2. 1 jalapeno or 2 serano peppers
3. 1/2 medium sized white onion
4. 1 teaspoon salt
5. 1/2 green bell pepper
6. 1/2 cup cilantro

Broil or roast the tomatillo halfs, green chillies, onions and bell pepper for 3 minutes and turn and broil for 3 more minutes. Take care not to burn them. Let them cool and remove the skin if possible. Grind it with rest of the ingredients into smooth paste. If needed add a little water. Serve with enhciladas or tacos

Chicken for Enchiladas (chicken breasts slow cooked and shredded)



 Ingredients:

1. 2-3 chicken breast
2. 1 teaspoon salt
3. 1/2 red onion chopped
4. 1/2 teaspoon red chile powder

In a deep pot add all the ingredients and add enough water to cover the chicken and bring to a boil. Simmer for 35- 40 minutes. Drain the meat and let it cool. Shred it with a fork. Reserve the liquid.
I used turkey breast instead of chicken breasts and made turkey enchiladas

Chicken Enchilada Casserole (Flour tortillas filled with chicken and baked)
Ingredients:

1. 6 inch flour tortillas 10
2. 1/2 cup chopped onions
3. 2 tablespoons butter
4. 4 garlic cloves grated
5. Shredded chicken
6. 1 cup cream of chicken soup
7. 1 cup liquid form the cook chicken
8. 1/2 teaspoon each of cumin powder, oregano, marjoram
9. Tamatillo sauce
10. 1-2 cups shredded cheddar cheese
11. 2 tablespoons sour cream (optional)

In a pan heat the butter and fry the onions till tender. Add garlic and fry for a minute. Add all the spices and stir. Add the chicken and stir to combine. Add the cream of chicken soup, the chicken liquid and 1/2 cup green sauce and sour cream if using. Stir to combine.
Add about a tablespoon of this chicken mixture into a warm tortilla and roll. Greese a 9x13 baking pan. Add a layer of the green sauce and place the tortillla rolls seem side down. Top with chicken and bake at 300 degrees for 30 minutes until nice and bubbly
Serve with shredded lettuce and baked beans