It's not really springish yet, but it is getting warmer and sunnier out daily. The crab apple is budding and I can hardly wait for it to blossom. All of that is making me hungry for fresh fruits and veg, which inspired me to make some Gazpacho for dinner. LBB doesn't like Gazpacho but said it made him want Mexican food, so tonight's menu is Gazpacho and Chicken Enchiladas.
Chicken Enchiladas
Chicken, cooked, boned and skinned
Cheese, Queso Blanco or Monterrey Jack, 2 cups. divided
Corn Tortillas
tomatillos 2 lbs or 1 large cans
Oretga Chiles, diced, 1 7oz. can
Cilantro, fresh, 1/4 cup
Heavy Whipping Cream 3/4 c.
If you use fresh tomatillos peel the outer husk off, give them a good scrubbing and place in a pan covered with water. Salt. Bring to a boil and cook until soft.
Throw the tomatillos, chiles and cilantro in the blender and blend until saucy. Pour into a pot or bowl. Dip tortillas in sauce to soften them, fill with 2 tbsp. chicken and sprinkle with cheese. Roll and place in baking dish. Continue until dish is full. Stir whipping cream into the rest of the sauce. Pour over the rolled enchiladas. Cover with shredded cheese. Bake at 350 for 30 minutes.
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