07-15-2017, 12:18 PM
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#84
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Quote:
Originally Posted by Chad
I am thinking about making chicken enchiladas today so I am working up a recipe in my head. I can poach the chicken, shred it, and then mix it with cream cheese for the filling. I want to make a green sauce. I have salsa verde so maybe I can use that some how.
Any suggestions?
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Sounds like you have the mixings all down, I'd use fresh tomotillios roasted and blended with 1/2 sweet onion, 1 fresh jalipino roasted and seeded, and 1 clove of garlic for the green sauce. saltnpepper totaste. I use a cup of orange juice and a table spoon of worschishire to poach the chicken, add fresh chopped celantro after shredding. Turn up the heat in the pan after the chicken comes out, while shredding chicken let the juices reduce by half, add back shredded chicken and sop up the flavor, then make the filling. Add some sauce to the bottom of tray, add enchelladas and cover with the rest of the sauce, add cheese to the top and bake for 15 minutes at 350*. Hot bubbly goodness.
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