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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 1 pound tomatillos, quartered or 15oz.a can of green enchilada sauce 1/2 cup of chopped onion 3 garlic cloves Salt & pepper to taste Vegetable oil for frying tortillas 1 cup shredded chicken meat 12 corn tortillas 3/4 cup sour cream 1 cup shredded manchego cheese (Monterrey will do) or fresh country cheese Instructions: Preheat oven to 350F Place the tomatillos with the onion and the garlic, add salt and pepper in blender and blend until liquefied. Cook the sauce in 2 tablespoon of oil until it changes color and starts to boil. (The canned or bottled sauce is most likely already fried). Fry the tortillas LIGHTLY in oil over medium heat on both sides. They should not be stiff, leave them soft. Place them in absorbent napkin paper to eliminate excess oil. Place tortilla on plate, put chicken meat on top and roll it up and place in an oiled 9x13 baking dish. Repeat for as many servings as desired. Pour the hot green sauce on the tortillas. Finish each with a generous dollop of sour cream on each enchilada and sprinkle cheese on top. Garnish with chopped onion (optional). Serve, great with beer! Notes: Tomatillos are not unripe red tomatoes, this is a special kind of green tomato that is about an inch in diameter and has a peel-off dry skin. Or you can buy the green sauce already canned or bottled. It sells in supermarkets or Latin-American markets. |
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