Published in: MexGrocer
1 1/2 lbs boneless chicken breasts -- cooked and cut in chunks
12 corn tortillas
1/2 cup corn oil
7 ounce can green chiles -- cut in strips
4 cup Chihuahua or Jack cheese -- grated
2 cup enchilada sauce or if you're into cheating-use canned Enchilada
1 1/2 cup sour cream
1 recipe Taos Style Enchilada Sauce
Cut tortillas into one inch strips and fry in oil until crisp. Drain on
paper towels. Combine enchilada sauce with sour cream in saucepan. Heat
thoroughly. In a 9 x 14 pan layer the tortilla strips, chicken, chile
strips, cheese and enchilada sauce. Repeat. Top with a layer of tortilla
strips, sauce and lots of cheese. Bake at 350 degrees for 25 minutes or
until cheese is melted and chilaquiles are bubbling. Put a dollop of sour
cream over each serving.
We used to eat Chilaquiles (chilequiles) at the El Dorado Restaurant in
Puerto Vallarta when I was a kid. We sat in yellow and green chairs right
on the sand and ate at low tables in our wet bathing suits. To this day,
whenever I go to Puerto Vallarta, The El Dorado is one of my first stops.
Even though the resort has grown astronomically and bears little
resemblance to the sleepy village I remember from the '60s, the El Dorado
is still there and it still serves some of the best food in Puerto
Vallarta. And hey, there's no way you can beat the location! Like
Enchiladas Suizas, you can eat Chilaquiles for breakfast, lunch or
dinner. They are that versatile! This recipe makes the equivalent of a
dozen enchiladas and will serve four to six people, depending on their
appetites. It takes about 45 minutes to prepare.
Taos Style Enchilada Sauce
Published in: http://www.MexGrocer.com
12 seeded dried red New Mexico chiles or up to 20 (hot) -or-
5 tablespoon New Mexico chile powder (hot) or
5 tablespoon American chili powder (this is much milder)
3 clove garlic -- minced
1 med onion -- quartered
1 teaspoon cinnamon
1 tablespoon sugar
2 ounce cans tomato sauce
salt and pepper to taste
Remove stems and seeds from chiles. In a medium sauce pan, simmer chiles
in 3/4 cup water for ten minutes or until tender. Puree in food processor
with garlic, onion, cinnamon and sugar. (If you're using powdered chiles,
puree all ingredients including tomato sauce and an additional 1/2 cup
water in food processor.) Return to sauce pan. Add tomato sauce, salt and
pepper. Simmer for 20 minutes to an hour.
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