Enchiladas especial del azul

Yield: 1 Servings

Measure Ingredient
2½ pounds Chicken (up to 3-1/2)
1 medium Onion, cut into sixths
1 teaspoon Salt
½ teaspoon Pepper
1 teaspoon Each rosemary, sage and thyme
4 cans (small) green chilies, diced or chopped
2 cups Warm water
1 teaspoon Salt
½ teaspoon Pepper
2 teaspoons Ground cumin seed
½ teaspoon Garlic powder
1½ small Onion, diced
⅓ cup Olive oil
1 pounds Monterey Jack cheese (or more according to taste) sliced 1/8-inch thick
12 \N Blue corn tortillas (use yellow corn tortillas if not available
\N \N Sour Cream
\N \N Lettuce, chopped
\N \N Tomatoes, chopped
\N \N Paprika




In a large pan, cover the chicken with boiling water and add onion and seasonings. Cook about 1 hour. Cool under cold water and pull meat from bones, removing skin, small bones and gristle. Dice chicken into ½-inch chunks. Place in small pot with 1 cup leftover chicken broth. Simmer over low heat while preparing sauce. Place sauce ingredients in blender and blend until creamy. Pour in saucepan and cook for 30 minutes over medium heat, stirring frequently.

Blue corn tortillas do not take frying well (as do most tortillas) so therefore, heat them in a 450 degree oven for about 30 seconds, until soft.

To assemble, take 4 oven proof plates and on each place one tortilla and ladle some sauce over it. Then put 2 tablespoons chicken on sauce and cover with slices of cheese. Repeat with second tortilla. With the third tortilla, double the amount of sauce, omit the chicken and double the cheese on top. Place in a 450 degree oven for 4-6 minutes until cheese melts.

Garnish with sour cream, chopped lettuce and tomatoes and sprinkle lightly with paprika. Serves 4 Posted to Bakery Shoppe Digest145 by robin carr <robin@...> on Jul 05, 1997

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