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!
Chicken enchiladas with green sauce
Date: April 28, 2008
1/2 normal cup peanut oil
12 flour tortillas
3 normal cups shredded cooked chicken
1 pound Monterey jack cheese, grated
1/4 normal cup heavy cream
1/2 normal cup finely chopped scallions
1 1/2 normal cups chopped Mexican green tomatoes
, , , or tomatillos verde, fresh or canned (drained)
1 normal cup chopped cilantro
1 (4 ounce) can peeled green chiles, drained and chopped
1 1/2 normal cups sour cream
Heat oil in a skillet. Put each tortilla into the hot oil for a few seconds, turning it over so it softens. Stack the tortillas in a pan.
Preheat oven to 375 degrees F. Oil a 13 x 9-inch baking dish.
Put some chicken, cheese, 1 teaspoon of cream, a sprinkle of scallions and salt to taste down the center of each tortilla. Roll them loosely and set side by side in the baking dish with ends overlapping. Cover the dish snugly with foil and bake for 30 minutes, until cheese is melted and bubbly.
Meanwhile, prepare the sauce. Finely chop the tomatoes, cilantro and green chiles. These can be run through the food processor briefly so that the texture is in chunks instead of puréed. Stir in the sour cream until it is well blended. Remove the enchiladas from the oven and spoon a little of the green sauce over the top.
Serve remaining sauce with enchiladas.