My sister Candice is over this weekend and my family is huge on Mexican food, so I decided to try this recipe. It was super spicy! I don’t know why 9 serrano peppers didn’t throw up any red flags. If I were to make these again I would probably deseed the peppers after boiling or I would use less peppers. If you like spicy things then this is for you!
Chicken Enchiladas with Tomatillo Sauce (Enchiladas Verdes)
Ingredients:
For the chicken:
2 lb. chicken breasts
1/4 white onion
1 garlic head, halved crosswise
1 Tbs. sea salt
For the sauce:
3 lb. tomatillos, husked and rinsed
9 serrano chilies
3 garlic cloves, chopped
1/4 cup safflower or canola oil
1 Tbs. sea salt, or to taste
For the enchiladas:
1/3 cup safflower or canola oil
18 thin corn tortillas
1 cup crema or crème fraîche
1 white onion, thinly sliced
1 cup crumbled queso fresco
Directions:
To prepare the chicken, place in a saucepan with the onion, garlic and salt and add water to cover. Bring to a boil over high heat, reduce the heat to medium, cover and simmer until the chicken is cooked through, 20 to 25 minutes. Let cool and lift out the chicken, saving the broth for another use. (The chicken can be wrapped and refrigerated for up to 1 day before continuing.) Discard the skin and bones and shred the meat with your fingers. You should have 4 cups chicken.
To make the sauce, in a saucepan, combine the tomatillos and chilies with water to cover. Bring to a boil over medium-high heat and cook until tender, 10 to 15 minutes. If some of the tomatillos remain firm, the pan should still be removed from the heat. Drain and, working in batches, place the tomatillos and chilies in a blender along with the garlic. Process until a smooth sauce forms.
In a fry pan over medium-high heat, warm the oil until it is smoking. Quickly add the tomatillo sauce and fry, stirring constantly, until the sauce begins to bubble. Reduce the heat to low and cook until the sauce starts to thicken, 5 minutes more. Add the 1 Tbs. salt; taste and add more salt, if needed. Keep warm. When the sauce is combined with the tortillas and chicken, the taste of salt will be quite diminished; it should be highly seasoned at this point. You should have 3 cups of sauce. If needed, add some of the chicken broth.
Preheat an oven to 350°F.
To make the enchiladas, in a fry pan, heat the oil over medium-high heat until sizzling hot. Using tongs, quickly pass each tortilla through the oil to soften, and then drain on paper towels.
Using your fingers, dip each tortilla briefly in the warm sauce, place on a plate, put a large spoonful of shredded chicken near one edge and roll up the tortilla. Place, seam side down, in a baking dish. Cover with the remaining sauce. Bake until thoroughly heated, about 10 minutes.
Remove the enchiladas from the oven and top with the crema, onion slices and crumbled cheese. Alternately, arrange the enchiladas on individual warmed plates and garnish before serving. Serve immediately enchiladas become soggy quickly.
Serves 6.
Also for breakfast this morning I made a Baked French Toast. It is like a Bread Pudding with a coffee cake crumb on top. It turned out awesome! I can see this being a mother’s day breakfast for our family. I topped ours with Strawberries and homemade whipped cream. This could definitely be a breakfast or a desert. Remember you need a least a few hours to soak. I would recommend soaking it over night. Everything can be prepared the night before so it is really easy to put everything together the next morning.
Baked French Toast
Prep Time 15 Minutes
Cook Time 1 Hour
Ingredients:
FRENCH TOAST
1 loaf Crusty Sourdough Or French Bread
8 whole Eggs
2 cups Whole Milk
½ cups Whipping (heavy) Cream
¾ cups Sugar
2 Tablespoons Vanilla Extract
TOPPING
½ cups All-purpose Flour
½ cups Firmly Packed Brown Sugar
1 teaspoon Cinnamon
¼ teaspoons Salt
1 stick Cold Butter, Cut Into Pieces
Fresh Fruit (optional)
Preparation Instructions
Grease 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan.
Mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge several hours or overnight.
In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and but into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.
When you’re ready to bake the casserole, preheat oven to 350 degrees. Remove casserole from oven and sprinkle crumb mixture over the top. (If you’re using fruit, sprinkle on before the crumb mixture.) Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.
