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How To make La Fogata's Green Chicken Enchiladas
1/4 lb Tomatillos,quartered
1/2 c Water
1 Clove garlic,whole
2 Serrano chiles
1/4 ts Salt
1/4 ts Pepper
1/3 c Cilantro leaves,loosely
-packed,chopped Chicken stock ,if needed 2 Whole chicken breasts
Lightly salted water 1 c Chicken stock
1 c Peanut oil
8 Corn tortillas
1 c Sour cream
1 lb Mozzarella cheese,grated
From: Mike Fulcher from `creative mexican cooking' by anne lindsay greer1and Boil tomatillos in water with garlic,chiles,salt and pepper until soft,about 15-20 minutes. puree cooked sause in blender to liquefy.while blending,add washed cilantro leaves.set aside. the sauce yield is about 2and1/2 cups.it will thicken upon standing and you may need to thin with
chicken stock. simmer chicken in lightly salted water until tender about 10-15 minutes.cool chicken will be slightly undercooked.shred cooked
chicken and then,just prior to serving,heat in 1 cup chicken stock.this will heat chicken without overcooking. in medium skillet,heat oil to 300 degrees.pass tortillas into hot oil for a few seconds to soften and seal.remove carefully and set aside between paper towels.do this just prior to assembly fill softened tortillas with shredded chicken and 1-2 tablespoons sauce.roll up and place seam-side-down in casserole.pour green sauce over top and garnish with sour cream and cheese. place in 375-degree oven 5-8 minutes or just long enough to melt cheese. note:sauce may be made a day in advance,but the dish is best when chicken is freshly prepared.
How To make La Fogata's Green Chicken Enchiladas's Videos
Tempt your taste buds with the great food at La Fogata!
Tempt your taste buds with the great food at La Fogata!
Best Mexican Restaurant 66207 | Mexican Food Prairie Village | Kokopelli Mexican Cantina
5200 W 95th St
Prairie Village, KS 66207
(913)385-0300
Great Mexican Food especially the homemade guacamole and chicken spinach enchiladas. They serve warm chips and good salsa.
Queso Blanco Recipe | Mexican White Cheese Dip Recipe that's SO GOOD!
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ENCHILADAS | Dutch Oven Campfire Cooking Enchiladas w/ Homemade Sauce
#enchiladas #dutchoven #campfirecooking #enchiladasauce #mexicancuisine
ENCHILADA SAUCE:
5 tablespoons oil
5 tablespoons flour
5 tablespoons chili powder
Dash salt
1 teaspoon cumin
4 1⁄2 cups chicken stock
1⁄2 tablespoons oregano, chopped
2 cloves of garlic, chopped
Mix together oil and flour until combined, and pour in pan to heat. Stir in spices and chicken stock until smooth. Stir in oregano and garlic and reduce sauce over medium heat until thickened. Set aside.
FILLING:
Oil
1 onion, chopped
1⁄4 green pepper, chopped
1 1/2 pounds chicken, cut into small chunks
1 1⁄2 teaspoons cumin
Dash of cayenne pepper
15 ounces corn
15 ounces black beans
Add oil to pan and cook onions and peppers until soft. Add chicken and season, turning to coat. Cook until done. Stir in corn and black beans and set aside.
CORNBREAD TOPPING:
1 3⁄4 cups cornmeal
1 egg
1 cup buttermilk
6-8 pickled jalapenos, chopped
Mix together until smooth. Set aside.
ENCHILADAS:
3-4 Tortillas
Shredded cheese
Pour some sauce into bottom of pan, spread to coat. Add in some filling and top with tortilla. Continue to layer until ingredients are all used. Top with cornbread mix and cover with cheese. Cover and cook 350 degrees for 25-30 minutes.
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3 Salsas Mexicanas que todo mundo debe tener en su mesa
3 salsitas caseras que todo mundo debe tener en su mesa!
Recetas faciles, completas y paso a paso de como hacer 3 salsas indispensables para tu mesa, para cualquier ocasion! te van a encantar!
#salsa #salsasmexicanas #botana #lefoodblog
Ingredientes:
***Salsa Tatemada (Primera Salsa):
5 Tomates
4 Serranos
2 Dientes de Ajo
1/2 Cebolla Blanca
1 cda de Cilantro Picado
1 cdita de Sal de Mar
1 cdta de Pimienta molida
*** Salsa Cocida (2da Salsa)
5 Tomates
4 Serranos
2 dientes de Ajo
1/2 Cebolla blanca
1 cda de Cilantro Picado
1cdta de Sal de Mar
1 cdta de Pimienta molida
***Salsa Verde (3ra Salsa)
10 Tomatillos o Tomate Verde
5 Jalapeños
1/2 Cebolla Blanca
2 Dientes de Ajo
1 cda de Cilantro
1 cdta de Sal de mar
1 cdta de Pimienta molida
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Canned Chicken Chili Prepper Pantry Clean Out Recipe Campfire Cooking Shelf Meal
Canned Chicken Chili Prepper Pantry Clean Out Recipe - Campfire Cooking Shelf Meal Cast Iron Cook Set Chicken Chili made from preppr pantry food stockpile canned foods in 15 minutes. This easy chili recipe is a perfect shelf cooking meal to serve with tortillas, cornbread, polenta, tortilla or corn chips, and top with your favorites of cheese and onions. Stock up on prepper pantry foods, rotate your food storage with easy meals.
Emergency Food Storage means build a stockpile of basic foods, long lasting foods you normally eat. Buy extra canned and dry foods, store water, toilet paper, paper plates, and napkins. Store rice and beans for long-term food storage prepping needs. Beans and rice are cheap and easy, also stockpile foods that are easy to prepare, canned and packaged shelf stable foods your family will actually eat. Emergency Food Storage is more than rice and beans, fill your pantry with ready to eat foods. You don't have to be a Prepper to stockpile food, water, and more. It's just sensible to make sure you have things you need.
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Canned Chicken Chili Prepper Pantry Clean Out Recipe - Campfire Cooking With Food Storage Cast Iron Cook Set Chicken Chili made from preppr pantry canned foods in 15 minutes. This easy chili recipe is a perfect shelf cooking meal