Enchiladas Verdes
Enchiladas are great for lunchtime. Make 3 to 4 per person and serve garnished with chopped lettuce, radishes and olives.
Enchiladas Verdes
6 poblano chiles, fresh or canned, or 6 bell peppers
1 can (10 ounce) Mexican green tomatoes
3 sprigs of cilantro
1 cup heavy cream
1 egg, slightly beaten
salt
frehsly ground pepper
6 small, cooked chicken breasts, shredded
1 small package (3 ounce size) cream cheese, softened at room temperature
1 onion, finely chopped
3 tablespoons lard or peanut oil
24 corn tortillas
¼ cup crumbled dry Mexican cheese
Wash the chiles in cold water, remove the veins, stems and seeds; heat one cup of water to boiling, add some salt and add the chiles. Cook for 5 minutes, then drain.
Combine the prepared chiles in the electric blender with the green tomatoes, cilantro and enough of the liquid from the tomatoes to blend to a thick puree. Mix the cream with the egg, add to the puree, and season to taste with salt and pepper. In a sepate bowl, mix the shredded chicken, cream cheese and oniom; set aside.
Heat the lard in a skillet. Dip the cold tortillas, one by one, into the puree and fry on both sides in the hot fat for a few seconds, until limp. Fill with chicken mixture, roll up and place into an ovenproof dish. Keep warm in the oven. When all of the tortillas are filled, warm the remaining puree and pour it over the enchiladas. Sprinkle with the crumbled cheese. Serve hot, garnished with shredded lettuce, radishes, and chopped onion.
Serves 6
