This time enchiladas comes to mind, try this recipe for: "GREEN ENCHILADAS" INGREDIENTS (serves 6) 24 El Mercado regular size corn tortillas 2 chicken’s breast 1 medium onion 6-7 Green tomatoes 3 California (or Anaheim), Jalapeno or Serrano peppers (the last ones are the hottest) Bundle of Romaine Lettuce Small Bundle of Spinach 3 Cumin seeds or 1 teaspoon cumin 2 Garlic cloves Salt 2 to 3 cups of chicken broth Sour cream Water Olive oil Shredded mozzarella cheese or ranchero cheese ½ onion or scallions, sliced DIRECTIONS 1. - In a pot boil chicken with onion, 1 garlic clove and salt. When done shred chicken. 2. - Remove pepper seeds unless you would like it hot. 3. - Cook tomatoes and peppers in boiling water in a large pot. 4. - When tomatoes and peppers are ready, add spinach and lettuce (save some lettuce for dressing on the enchiladas), into pot for 3 minutes. 5. - Add cooked tomatoes, peppers, lettuce, spinach, cumin, garlic and broth (2 to 3 cups depending on thickness), into a blender. Liquefy. 6. - Microwave corn tortillas so they are warm. 7.- In a hot pan add olive oil and dip in the tortillas one by one to make them a little tuff but still bendable. 8.- Pour blended veggies into another pan (to dip tortillas after they have fried in oil), bring to a boil for 5 min, add enough sour cream for flavour but that the sauce does not turn white. Add salt to taste and cook for 1 min more. 9. - Dip tortillas in sauce so both sides are coated. 10.-Place chicken in tortillas and roll them 11.-You may serve as is with fresh Mexican cheese and chopped onions on top or melt mozzarella cheese on top with scallions in the oven. Finally you can add more sour cream and sliced lettuce on top. 12. - Enjoy!
Posted on: Sat, 15 Jun 2013 04:49:20 +0000
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