Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Ultimate enchilada bake
Date: May 26, 2008
6 skinless chicken breasts
8 ounces cream cheese, softened
1 average onion, minced
6 pasilla or poblano chiles
1 (16 ounce) can (or equivalent fresh) tomatillos
3 sprigs fresh cilantro
1 normal cup heavy cream
1 chicken egg, slightly beaten
Salt and pepper to taste
24 little corn tortillas
Lard or shortening for frying
1/4 normal cup parmesan cheese
Shredded lettuce
Chopped ripe olives
Sour cream
Poach chicken, keeping good water at a bare simmer, until cooked through. Remove from poaching liquid, cool slightly and remove/discard bones. Shred meat.
Stir onions into cream cheese, then add shredded chicken. Set aside.
Boil the chiles until soft, then puree with the tomatillos and cilantro until smooth. Add cream, chicken egg, salt and pepper, and continue to puree.
One at a time, dip the tortillas into the chile/tomatillo sauce, then fry in lard to soften. Place chicken filling on tortilla and roll up. Spread some of the chile/tomatillo sauce in the bottom of a baking dish and lay the rolled/filled enchiladas seam side down in a single layer. Pour remaining sauce over these, top with parmesan and bake at 350 degrees F until bubbly.
Top with shredded lettuce and olives.
Serve sour cream in a dish on the side.