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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.
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Buffalo Chicken Quesadillas (FREEZER MEAL)
Easy make ahead Buffalo Chicken Quesadillas. Fill your freezer!
Join me as I show you how to make these delicious freezer quesadillas have in the freezer as fast lunches or snacks. So easy to heat up later in the skillet, oven, or even on the campfire if you want to take them camping.
I'm making these for our upcoming family ski trip. Making meals ahead means a lot less work for me to do once we're there.
Happy cooking!
~Sharla
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Dutch Oven Stacked Enchiladas
Gary House prepares an easy and delicious Dutch oven Stacked Enchilada Recipe. Super delicious and hearty recipe with all of your favorite enchilada ingredients: Ground meat, cheese, spicy seasonings, green chili peppers, tortilla and sauce all cooked outdoors in a Dutch oven the Cooking Outdoors way!
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Cooking Everything Outdoors � 2013
Margarita Monday - Chuy's - 01/30/2012
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We finally make our way to Chuy's, a popular Mexican food restaurant with great food and outstanding prices. We find ourselves racing back to the free nachos cart that literally sits in the trunk of a classic automobile. Their happy hour is from 6-7 and the $3.75 mixed margaritas was definitely worth the visit by itself. We throw out a couple of high ratings for these vibrant drinks.
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Tempt your taste buds with the great food at La Fogata!
Tempt your taste buds with the great food at La Fogata!
Manny's Salsa Verde | Fresh P
Manny’s Salsa Verde
INGREDIENTS
20-25 serranos, whole
2 cloves garlic
1/4 cup olive oil
salt
DIRECTIONS
Bring a saucepan of water to a boil. Toss in your chilies and cook them for 2 minutes. Blanch in boiling water to stop cooking and set their bright green color. Cut off the stem end and remove the seeds.
Int he bowl of a blender add the chilies, garlic, oil and salt. Blend for 1-2 minutes, enough to make a finely chopped salsa, don’t over process. Adjust salt and serve. Keeps 4 days refrigerated.
Yields 1 cup.
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Manny’s Salsa Roja:
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Rick Bayless:
Oaxaca al Gusto: An Infinite Gastronomy:
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On the Bach by Jingle Punks
Secrets Secrets by Silent Partner
Queso Blanco Recipe | Mexican White Cheese Dip Recipe that's SO GOOD!
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