Monday, April 13, 2009

Tasty Mexican Dinner

Tonight I made pico & enchiladas and they were pretty sweet:

Zesty Chicken Enchiladas
1 tbsp canola oil
1 lb tomatillos, chopped
1 white onion, chopped
1 poblano pepper, chopped
2 cloves garlic, chopped
3/4 tsp ground cumin
salt & pepper
1 cup heavy cream
2 cans chicken
1 14.5 oz can diced tomatoes, drained
1 1/4 cups grated monterey jack
8 6-inch corn tortillas

*Heat oven to 400. Heat the oil in a large skillet over medium-high heat. Add the tomatillos, onion, poblano, garlic, cumin, and 1/2 tsp salt. Cook, stirring occasionally, until the veggies are tender, 10 to 12 minutes. Transfer to a food processor, add the cream, and puree.

*In a large bowl, combine the chicken, tomatoes, 1 cup cheese, 1/2 cup of the tomatillo sauce, and 1/2 tsp salt & pepper

*Warm tortillas. Spread 1 cup of the remaining sauce in a 9-by-13-inch baking dish. Roll the chicken mixture in the tortillas and place them in the dish, seam-side down.

*Top with remaining sauce and cheese. Bake until beginning to brown, 10 to 15 minutes. Serve with pico.

Pico de Gallo
1 lb tomatoes, chopped
1 jalapeno, chopped
1/2 white onion, chopped
1/4 cup cilantro, chopped
1 tbsp lime juice
salt & pepper

*Mix all ingredients and enjoy

I got it out of the May Real Simple, and we thought it was excellent.

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