Prep 20 mins
Cook 20 mins
Cut this out of the newspaper a while back. Living in WI there are not a lot of great Mexican food places (compared to AZ). This sounds good and authentic...
- 2 garlic cloves, peeled
- 1 -2 jalapeno chile, stemmed and cut into quarters
- 1 (28 ounce) can diced tomatoes with juice, juice reserved (preferably fire-roasted)
- 1 1⁄2 tablespoons olive oil, plus some to coat the tortillas
- 2 cups chicken or 2 cups vegetable broth
- 12 (6 inch) corn tortillas
- 1 1⁄2 cups coarsely shredded cooked chicken (optional beef or pork)
- 1⁄4 cup Mexican crema, sour cream or 1⁄4 cup creme fraiche
- 1 tablespoon whole milk
- 1⁄2 medium white onion, thinly sliced
- 1⁄2 cup chopped cilantro or 1⁄2 cup flat leaf parsley
- 1⁄4 cup queso anejo, Romano or 1⁄4 cup parmesan cheese
- Preheat oven to 350 degrees.
- Drop garlic and chiles, a piece at a time, into running food processor or blender, letting one piece get finely chopped before adding another one.
- Drain tomatoes and reserve juice.
- Add tomatoes to food processor or blender and process until smooth.
- Heat oil in a medium (3-4 quart) saucepan over medium-high heat.
- Add the tomato puree and cook, stirring almost constantly, until mixture has reduced to the consistancy of thick tomato sauce, about 7 minutes.
- Add broth and reserved juice from tomatoes.
- Simmer over medium-low heat 10 minutes, to combine flavors.
- Lay out tortillas on a baking sheet and brush lightly on both sides with oil, stack them in pairs.
- Slide tortillas into preheated oven and bake just long enough to make them pliable, about 3 minutes.
- Remove from oven and stack tortillas in a single pile; cover with a kitchen towel to keep warm.
- Taste and season the sauce with salt usually about 1 teaspoons.
- Holding a warm tortilla by one side, carefully dip most of it into the hot sauce, then lay it on a deep dinner plate (preferably warmed), folding in quarters. Work quickly to avoid tears in the tortillas.
- Do the same with 2 more tortillas, slightly overlapping them.
- Ladle a generous 1/4 cup sauce over the tortillas allowing it to pool over and around them.
- If using, scatter the meat on top.
- Mix Mexican crema, sour cream or creme fraiche with the whole milk and drizzle over.
- Sprinkle with onion, cilantro or parsley and cheese.
- Prepare remaining tortillas in the same way on three more plates.
- Serve immediately.
- Refrigerate any leftover sauce.
I did cut this recipe down for 1, but it still turned out totally delicious! I have to admit I added a bit more cheese, so that's why you see cheese oozing out of my enchilada! Love the crema and fresh cilantro. Made for ZWT8.