An awesome lady in my ward taught us how to make authentic mexican enchiladas and horchata. It is just so delicious, I had to share the recipes! I wish I would have taken pictures when I made it Sunday night... but I didn't think about it. Enjoy!
**To copy and paste you have to highlight the text, do CTRL C and then CTRL V to paste it! You can't just do a right click copy and paste... sorry. **
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Green Authentic Enchiladas
Sauce
1-3 pieces of Serrano peppers (I use 2! 3 is WAY to spicy!)
1 Garlic clove- peeled and minced
1 tsp. vegetable oil
1 lb. fresh green tomatillos
1 small onion peeled and finely chopped
1 ½ cups of chicken broth
¼ tsp. salt
Enchiladas
2-3 large skinless boneless chicken breasts
10 corn tortillas
Vegetable Oil
Garnish
½ cup chopped red onion
2 cups grated Mexican cheese or substitute with cheddar
1 cup Mexican cream or substitute with sour cream
Shredded lettuce
1. SAUCE- Husk and wash the tomatillos. Bring a pan of water to a boil, add the tomatillos and Serrano peppers and time for 10 minutes. Drain and remove the stem ends of the peppers. Put the tomatillos, peppers, onion, garlic and the chicken broth in a food processor and process to a coarse puree.
2. In a large pan heat the vegetable oil over medium heat. Be careful not to let it get to hot… Add the green sauce and simmer 2 minutes. Stir in the salt. Simmer 15 minutes, stirring occasionally. Set aside.
3. CHICKEN- Place the chicken in a large saucepan and cover with water. Bring just to a boil, reduce the heat and cover and simmer until cooked through. Remove the chicken from the water and cool slightly. Shred the chicken and set aside.
4. TORTILLA’s- In a 9-10 inch frying pan heat the oil over medium high heat. Put 1 tortilla in at a time into the hot oil and fry about 30 seconds each side. Drain on paper towels. Cool slightly. OR you can just heat the tortillas in the microwave for fewer calories.
5. ENCHILADA’s- Spoon some of the green sauce down the center of each tortilla, fill with shredded chicken. Roll as many as you like on each plate. Spoon the warm green sauce over the enchiladas and sprinkle with the cheese, cream, onion, and lettuce.
**I find the tomatillos and Serrano peppers at my Walmart, right by all the other peppers, cucumbers ect…
These enchiladas are not supposed to be big. You are supposed to roll them fairly small. A serving is 3-4 enchiladas. The recipe for the sauce will make enough to cover 20 enchiladas. So adjust the chicken and tortilla amount to how ever many you want to make. ENJOY!! SO YUMMY!!
Horchata- Ground Rice Drink
Ingredients
1 lb. Long Grain Rice
1 cup Evaporated Milk
1 cup Sweet and Condensed Milk
Sugar as desired
Cinnamon as desired
Ice
Preparation
Place the rice in a bowl with enough hot water to cover. Let the rice sit overnight. Next day, remove the water. Place the rice, sugar, evaporated milk, condensed milk, cinnamon and sugar in a blender. Blend until rice is all ground up. Strain through cheesecloth. Add water to your desired taste. The less water, the more sweet the drink. Pour in a pitcher and add lots of Ice.
**If you don’t have cheesecloth, then make the drink as instructed, but don’t drink about the last ½ inch to an inch of your drink as it will be the rice portion.
1-3 pieces of Serrano peppers (I use 2! 3 is WAY to spicy!)
1 Garlic clove- peeled and minced
1 tsp. vegetable oil
1 lb. fresh green tomatillos
1 small onion peeled and finely chopped
1 ½ cups of chicken broth
¼ tsp. salt
Enchiladas
2-3 large skinless boneless chicken breasts
10 corn tortillas
Vegetable Oil
Garnish
½ cup chopped red onion
2 cups grated Mexican cheese or substitute with cheddar
1 cup Mexican cream or substitute with sour cream
Shredded lettuce
1. SAUCE- Husk and wash the tomatillos. Bring a pan of water to a boil, add the tomatillos and Serrano peppers and time for 10 minutes. Drain and remove the stem ends of the peppers. Put the tomatillos, peppers, onion, garlic and the chicken broth in a food processor and process to a coarse puree.
2. In a large pan heat the vegetable oil over medium heat. Be careful not to let it get to hot… Add the green sauce and simmer 2 minutes. Stir in the salt. Simmer 15 minutes, stirring occasionally. Set aside.
3. CHICKEN- Place the chicken in a large saucepan and cover with water. Bring just to a boil, reduce the heat and cover and simmer until cooked through. Remove the chicken from the water and cool slightly. Shred the chicken and set aside.
4. TORTILLA’s- In a 9-10 inch frying pan heat the oil over medium high heat. Put 1 tortilla in at a time into the hot oil and fry about 30 seconds each side. Drain on paper towels. Cool slightly. OR you can just heat the tortillas in the microwave for fewer calories.
5. ENCHILADA’s- Spoon some of the green sauce down the center of each tortilla, fill with shredded chicken. Roll as many as you like on each plate. Spoon the warm green sauce over the enchiladas and sprinkle with the cheese, cream, onion, and lettuce.
**I find the tomatillos and Serrano peppers at my Walmart, right by all the other peppers, cucumbers ect…
These enchiladas are not supposed to be big. You are supposed to roll them fairly small. A serving is 3-4 enchiladas. The recipe for the sauce will make enough to cover 20 enchiladas. So adjust the chicken and tortilla amount to how ever many you want to make. ENJOY!! SO YUMMY!!
Horchata- Ground Rice Drink
Ingredients
1 lb. Long Grain Rice
1 cup Evaporated Milk
1 cup Sweet and Condensed Milk
Sugar as desired
Cinnamon as desired
Ice
Preparation
Place the rice in a bowl with enough hot water to cover. Let the rice sit overnight. Next day, remove the water. Place the rice, sugar, evaporated milk, condensed milk, cinnamon and sugar in a blender. Blend until rice is all ground up. Strain through cheesecloth. Add water to your desired taste. The less water, the more sweet the drink. Pour in a pitcher and add lots of Ice.
**If you don’t have cheesecloth, then make the drink as instructed, but don’t drink about the last ½ inch to an inch of your drink as it will be the rice portion.
1 comment:
Thanks for the recipes. I am going to try them
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