I'll be in San Antonio for Cinco de Mayo next Saturday, which I assume will be an amazing place to be for it; however, I'll be there for work, so I'm not sure exactly how much whooping it up I'm going to be able to do.
Maybe because I'm posting this recipe over a week before cinco de mayo some of you can make it for your own "fiesta" if you are having one. Like the black beans, I got this recipe from the latest issue of Everyday Food. http://www.pbs.org/everydayfood/
It was really very easy to make, and it made a veritable shit ton of enchiladas, which we are still trying to finish. So I say if you have to feed a crowd, make this dish. I will also mention that I used the Goya brand green salsa which said that the heat index was medium; medium my ass, it burned the lips off my face. Next time, I'm using the mild salsa if I can find it. CB didn't seem as affected by the heat as I was, but I had to drink multiple glasses of water while I was eating these. Maybe I'm just a pussy, that's a real possibility.
Chicken Enchiladas with Creamy Green Sauce
Serves 6 Prep Time: 1 hour Total Time 1 hour 55 minutes.
3 pounds bone in skin on chicken breast halves (I used boneless, skinless chicken breasts to cut down on fat)
salt and pepper
5 garlic cloves unpeeled
2 jars (16oz each) medium green salsa
3/4 c heavy cream
12 corn tortillas (6-in)
12 oz monteray jack cheese shredded (3 cups)
1/2 c fresh cilantro chopped (optional)
1. Preheat oven to 450 degrees. Season chicken with salt and pepper; place with garlic on a rimmed baking sheet. Bake until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 165 degrees, 25 to 30 minutes. Meanwhile, in a large bowl, combine salsa and cream.
2. Reduce oven temperature to 350 degrees. Once chicken is cool enough to handle, shred meat, discarding skin and bones. Peel and chop garlic. In a large bowl, combine chicken, garlic, and 1/2 cup salsa mixture.
3.Stack tortillas flat, and wrap in damp paper towels; microwave on high for 1 minute to soften. Working with one tortilla at a time, dip in salsa mixture, lay flat, and fill with 1/3 cup chicken mixture. Roll up and arrange, seam side down, 8 enchiladas lengthwise and 4 crosswise in a 9-by-13-inch baking dish. Top with remaining salsa mixture, then cheese.
4. Bake until cheese is browned and salsa is bubbling, 40 to 45 minutes; let rest 10 minutes. Serve, sprinkled with cilantro, if desired.
You can make these up to a day ahead, prep and assemble the enchiladas up to step 3, cover and refrigerate, then bake and serve when ready.
Rating = So Damn Good (you know, except for the whole lip burning issue)