[color:"blue"] It has been my experience, since I have a lot of little brothers, that kids will eat anything that has enough cheese in it <img src="/images/graemlins/laugh.gif" alt="" />. So, I try to make them this mexican recipe constantly it is one of my own, I hope you like it:[/color]
Green grated cheese enchiladas.
Serving size: 4
Ingredients:
1 Chicken breast (with bone)
12 Tortillas.
1 kilo Green tomatoes
1 Onion
1 Small green jalape�o chile
Cooking oil (as much as you may need)
Salt (as much as you may need)
2 cups of cream
1 cup grated cheese, you can use any cheese you prefer, I recommend cheddar.
Instructions:
Preheat oven to 250 degrees
Fill a big pot up to half and place the chicken breast along with 1 spoon of salt and the fourth part of the onion, let it cook until the meat is tender. With your hands remove the bones and shred the chicken in tiny pieces. Set aside.
Place a frying pan on the fire and ad 1spoon of cooking oil, when the oil is boiling hot place two tortilllas and fry them until they are somewhat hard, enough so that when you put the sauce in the they don�t shred, fry them two by two, always adding a spoon of oil with each pair. When you are finished set them aside in a plate, don�t place them on top of each other, because they will stick, place them on the edges of the plate.
When your tortillas are cool take each one and put a small quantity of chicken on the edge, then roll them up like tacos, use all your tortillas and all your chicken.
Roast the washed green tomatoes, half an onion, and the chile in a comal ( round earthenware griddle for corncakes), if you dont have one you can use a frying pan, let them roast until the tomatoes are tender and a little burnt, this is what gives them a special mexican style flavor. After they are well roasted put them in the blender for about 2 minutes, make sure your sauce doesn�t have any clots.
Place a saucepan on the fire and add two spoons of cooking oil, when the oil is boiling hot add three pinches of salt and mix well so that the salt doesn�t stick on the pan, then pour in the mixture and let it cook on high fire for at least fifteen minutes stirring constantly.
In a medium size refractory put a small amount of sauce and spread it so that it covers it completely. Put your tacos in the refractory and then with the rest of the sauce and cover the completely with the sauce, making sure that all the edges are covered with sauce.
Spread the two cups of cream on top in a uniform manner, then spread the cheese so that it covers the entire refractroy.
Bake until the cheese has melted, then take out and let cool for five minutes, serve three enchiladas on each plate and garnish with some onion rings on top.
Buen provecho!.
Tip: Be very generous with the cream and cheese, the kids will love it!.
[color:"orange"]Courtesy of:
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Saludos to all! <img src="/images/graemlins/grin.gif" alt="" />
