Friday, August 30, 2013

Food: Minsky's Kitchen: Green Enchiladas

Green enchiladas are something I have been making for years for my family, friends and even co-workers. It is a blend of my mother’s recipe and some additional changes that I have added over the years. They are my second favorite meal and the first meal I made for my husband shortly after we met. He likes to joke that it only took one bite of my green enchiladas to make him fall in love with me.
Most of the time I fill them with chicken, which is the recipe I have shared below, but when we are in the mood for a meatless dish I like to roast a head of cauliflower and fill the enchiladas with sweet roasted pieces of cauliflower instead of chicken.

A couple great things about this recipe is that it makes many enchiladas and is a great meal to make for company.  I always have enough leftovers for my husband and I to eat for lunch the next day. The steamed rice is such a quick side dish to prepare and goes great with the salsa verde. I hope you and your family like it as much as we do.
Prep Work:
2 bone-in chicken breasts                    
Onion cut in half                                                                 
Garlic clove                           
3 tablespoons of salt                       
1/3 cup of canola oil 

6 corn tortillas

1 Avocado sliced                         
For Salsa Verde:
16-20 Tomatillos
 1 medium jalapeno
 1 garlic clove, peeled and smashed
 5 tablespoons of cilantro leaves
3 Teaspoons of salt         

Cheese Filling and Topping:                                        
One package of Cacique Ranchero Cheese or         
a cheese of your liking for example Monterey Jack   
6-8 green onions         


2 Cups of rice

4 Cups of Water

2 teaspoons of garlic salt                      

In a large stock pot, place chicken, onion and garlic and fill with water so that it covers the chicken by 1 inch. Add 3 tablespoons of salt. Bring pot to boil over medium heat. Lower to simmer and cook for 20 minutes until chicken is cooked through. Take chicken breast off the bone and shred with your hands. Pour 1/4 cup of cooking liquid in a bowl and place chicken in the bowl so that chicken will stay moist. Set aside.

Take cheese out so it can get soft.
Peel and rinse the tomatillos and jalapeño. Place in a small pot with enough water to cover the tomatillos and jalapeno.  Add the garlic and 2 teaspoons of salt. Simmer for 8-10 minutes until the tomatillos are soft and cooked through. Let it cool for 8 minutes. Once it has cooled, remove 1/4 cup of the cooking liquid and set aside.  Remove the jalapeno from the pot and cut in half. Drain the pot and place tomatillos, garlic, cilantro, half of the jalapeño, 1/4 cup of cooking liquid and 1 teaspoon of salt in a blender. Blend to sauce consistency. Taste for seasoning and spice. If you would like it spicier add more jalapeño and blend some more. You may need more salt as well.  

With a fork, mash the cheese and place in a bowl, or if you are using shredded cheese just place in the bowl. Dice the green onions, whites and some green parts too. Save 2 tablespoons of the onions and put the rest in the bowl with the cheese.
Place rice in a rice cooker, add water and one tablespoon of garlic salt. Cook rice as needed in cooker.
To prepare enchiladas, place oil in a small sauté pan and warm up to a low simmer. Place one tortilla in oil and fry for 30-40 seconds until lightly toasted. Place tortilla in salsa verde and moisten both sides. Place tortilla on a plate and fill halfway with chicken and cheese. Roll tortilla to look like a burrito. Repeat until you have desired amount of enchiladas. Top with salsa, cheese and green onions.
Serve along with rice topped with avocados, salsa verde and green onions.