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thirdculturefoodie
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Tuesday, December 6, 2011 Labels
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Ingredients: 9 tomatillos, husked and rinsed 1/2 medium white onion 1 serrano chile 1 yellow chile (guero) 2 cloves garlic 1/2 cup fresh cilantro leaves, loosely packed Salt and freshly ground black pepper 1/4 cup vegetable oil 6-8 (6-inch) blue corn tortillas (available at Trader Joe's) 2 chicken breasts, roasted and sprinkled with taco seasoning 1/2 cup Mexican crema or sour cream 1 cup shredded Monterey Jack cheese Directions: Preheat the oven to 350 degrees F. Put the tomatillos, onion, serrano, yellow chile and 3/4 cup water in a medium, heavy saucepan. Bring to a boil over medium-high heat. Cover and boil until the tomatillos turn olive-green color, about 10 minutes. Transfer the tomatillos, onion and chiles to a blender. Add the garlic and cilantro and blend until smooth. Season with salt and pepper.
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thirdculturefoodie As a kid I w as alw ays in the kitchen w ith Mama right before dinner acting as her sous chef. Mama alw ays thought I w as trying to be helpful, but the truth is I w as hungry, and just hoped my assistance w ould mean dinner w ould be ready sooner. I spent the first 18 years of my life in Germany, Japan and England. I then w ent to college in Michigan, studied abroad in South
Heat the oil in a small skillet over medium-high heat. Fry the tortillas until golden but still pliable, about 10 seconds per side. Transfer to paper towels to drain. Put the tortillas on a work surface. Divide the shredded chicken evenly among the tortillas and roll up each like a cigar. Spread 1/3 cup sauce in a 9 by 13-inch glass baking dish. Arrange the enchiladas, seam-side down, in one layer snugly inside the dish. Pour the remaining sauce over the enchiladas. You might also consider stacking your enchiladas and
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