For Jessica's Birthday I decided to make her lunch to celebrate... I made these tasty Mazatlan style green enchiladas that or friend Janet had made for us once before.... I may of cooked them little too long, but they turned out good anyway!! Who doesn't like a little extra crispy tortilla anyway, huh?? ;)
I started by "cooking" the pasilla pepper , this givesi it a little bit more flavor, next time I think I'll plan ahead and make it in the oven, I think it may be easier that way! :)
then it was time to cut the pepper in half and remove the seeds, I don't do spicy so wash and remove is what i did!
then it was time to shred the chicken..... and yes I separatly cooked some chicken breasts and shredded them, i think that if I'm short on time next time I may try to get one of those already cooked rotisserie chickens and shred that instead, but we'll see.... I think I may like the cooked chicken breasts myself.. ;)
then it was time to mix all of the ingredients together and make the sauce.... yummmmm....
then it was time to spread put it all together!! :) first I had to spread the sauce on the bottom of the dish
then it was time to roll and place... :)
ummmmmm...... and after a little time in the oven they were done!! :)
I think next time I will skip the kraft cheese slices on top though!
and we sered it with a spinach, tomato, cucumber salad with el torito cilantro dressing, and strawberries on the side!!
and I can't forget the banana cream pie for dessert!! :) and there yo have it, a tasty birthday lunch!! :) the enchilada recipe follows!! :)
Mazatlan inspired enchiladas
2-3 poblano chiles, depending on how "spicy" you want it to be, I used 2
1 Cup of sour cream
1 can of Nestle's Media Crema (fond in the hispanic isle)
a bunch of cilantro
1 Tablespoon of Knorr seasoning
2 or 3 chicken breasts, cooked and shredded
1 package of flour tortillas
Mix: all of the ingredients except for the chicken and the tortillas, in the blender, I did the chilis, one at a time, and only half the cilantro at first, otherwise it's too much for the blender.
Spray: a 9X13 dish with cooking spray
Spread: a little sauce on the bottom, just enough to cover it
Fill: each tortilla with the chicken filling and roll, setting them along the bottom of the container....
Pour: the remaining sauce on top of the enchiladas
Bake: for 45 minutes or until the sauce turns a bright green, at 350 degrees, when they're done, you can put a slice of kraft cheese on top of each enchilada.... I may skip this one next time!! :)