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Heart-healthy Enchiladas
One of the most popular menu items in Mexican restaurants on both sides of the border is enchiladas verdes, or green enchiladas. There are several ways they can be made, but the most common and one that is heart-healthy, is to top corn tortillas that have been rolled around a filling of shredded chicken with a sauce of tomatillos and green chiles. Please note that the sauce can be made without any oil at all, but it will tend to dry out when the enchiladas are baked. So, if you choose this alternative, it is recommended that the enchiladas be heated very quickly in a microwave oven rather than baked in the oven. It should also be noted that the overly tart flavor of some tomatillos can be mitigated by adding additional broth or water, then simmering until the sauce has reduced and thickened.
The sauce
2 - 4 serrano chiles
1 pound tomatillos, husks removed
1/4 cup coarsely chopped cilantro
1/4 cup coarsely chopped white onion
1 tablespoon cooking oil
1/2 teaspoon salt or to tastePlace the chiles in a sauce pan, add about 3 cups water, bring to a boil, cover and simmer for ten minutes. Add the tomatillos, replace the cover, and continue simmering for 8 minutes more. The tomatillos should be cooked through, but not falling apart. Remove the tomatillos and chiles from the pot and reserve the cooking liquid. Allow the chiles and tomatillos to cool, then remove the stems and seeds from the chiles and cut them into small pieces. Place the chiles, the tomatillos, cilantro, and onions in the bowl of a blender, and blend the mixture for about 30 seconds. The sauce should be well blended, but still retain some texture. Heat the oil in a saucepan over medium heat, add the contents of the blender and 1/2 cup of the reserved tomatillo cooking liquid, and simmer for 10 - 15 minutes. The sauce should firmly coat a spoon. Add the salt, cook another minute, remove from the heat and reserve.
Makes about 2 cups, enough to serve 4
The Enchiladas
12 corn tortillas
Spray oil
1 ½ cups boiled and shredded boneless, skinless chicken breast, salted to taste1 cup shredded panela or cotija cheese, or a combination of both.
Preheat an oven to 350 degrees.
To make the tortillas pliable enough to roll without cracking and to keep them from becoming soggy they must be “softened.” The traditional way to do this is to dip each tortilla briefly into very hot cooking oil, then drain it on absorbent towels. A much easier and more heart-healthy method is to spray both sides of the tortillas with a very little spray oil (just enough for a bare coating), place them in a plastic tortilla warmer or wrap them in a towel, and microwave them at high for 30 - 45 seconds, or until they are very hot and pliable.
After the tortillas have been softened, place about 2 tablespoons of the filling just off center of each one and roll them into tight cylinders. Either place all the tortillas in a baking dish, or three on each of four oven-proof, serving plates. Top the enchiladas with the sauce, sprinkle them with the cheese and bake for ten minutes, or until they are hot and the sauce is bubbling. Alternatively, the enchiladas can be heated in a microwave. Serve garnished with chopped lettuce, tomato and olives, if you wish.
Serves 4
Recipe from: La cocina de la frontera, Mexican-American Cooking From the Southwest ,
featuring the different Mexican cooking styles found in Texas, Arizona, California and New Mexico.
