Monday, March 12, 2007

Chicken Enchilada

Enchiladas are true South of the border comfort food, a rich stuffed rolled corn tortilla covered in red or green sauce with a layer of cheese melted on top. These were made with cooked shredded chicken from a roast I made the night before, then its just a five second fry in oil for the corn tortillas so they are soft for stuffing and rolling, next the chicken goes on top of a tortilla with grated cheese, roll it up and place in pan, cover with red or green sauce, grate more cheese on top and put in a 350F oven for about 20-30 minutes till hot and bubbly. Try it with spicy red chili sauce or the tart green tomatillo based sauce then break out the hot sauce and chopped cilantro!

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