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Old 11-10-2014, 04:50 PM   #11
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Thanks, Dawg!

Kay, cilantro is mandatory for me, too. A couple of my family members don't care for it, so when I make a Mexican feast I'll put it in a bowl on the side for whoever wants it.

Craig, I love green chile sauce, too. It's a nice change from the red, and so good with chicken. Yum.....
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Old 11-10-2014, 10:04 PM   #12
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OK, I am lazy. We've been making stacked enchiladas. I grew tomatillos so I could make and can green sauce for these:

Dip corn tortillas in warm sauce. Layer tortilla, a little sauce, grated cheese (we like jack and cheddar), chopped onion and chicken if you have it (or beans....whatever you got). Use three tortillas for each serving. Stack them in pie plates and bake for 10 minutes or so until everything's melted. You can garnish with a plop of sour cream/avocado/cilantro/a few chopped tomatoes....whatever.
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Old 11-10-2014, 10:21 PM   #13
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I love enchiladas. My especialidad de casa is Enchiladas Suissas. "Swiss style" which means dairy products.

Don't measure things. I'll give it to you off the cuff. I have my home cooked recipe but La Victoria green chili medium salsa cuts out 50% of the work.

Start with cooked chicken chunks. Saute some chopped onions, then pour in salsa and simmer. Add some powdered cumin to taste.

Get a plate and pour some salsa in it. I'm a flour tortilla person. Get some and soak one in your salsa covered plate until both sides are moistened. Toss in some chopped, cooked chicken, pour in some salsa, and add some shredded cheese. Use your imagination. There are Mexican cheese blends but I like Swiss..

Roll it up and put in a baking dish. Repeat. When you have several filled enchiladas, pour the remaining sauce over, then drizzle with milk and/or cream, and top off with more cheese.

Bake 15-20 minutes at 350F, until the topping cheese is golden. Serve.
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Old 11-10-2014, 11:11 PM   #14
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Quote:
Originally Posted by Bookbrat View Post
OK, I am lazy. We've been making stacked enchiladas. I grew tomatillos so I could make and can green sauce for these:

Dip corn tortillas in warm sauce. Layer tortilla, a little sauce, grated cheese (we like jack and cheddar), chopped onion and chicken if you have it (or beans....whatever you got). Use three tortillas for each serving. Stack them in pie plates and bake for 10 minutes or so until everything's melted. You can garnish with a plop of sour cream/avocado/cilantro/a few chopped tomatoes....whatever.
What a good idea to use individual pie pans!
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