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the appetizer:

Mexican cuisine combines the traditional indigenous foods of the Aztecs and Mayas, like chocolate, corn, tomato, avocado, beans and chile peppers, with the meats, rice and garlic brought to Mexico by the Spanish conquistadores.

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Enchiladas with Green Sauce (Enchiladas Verdes)

2 cups Salsa Verde
1/4 cup oil
12 corn tortillas
1-1/2 cups cooked chicken, shredded
1/3 cup diced onion
1/2 cup sour cream
3 ounces queso fresco, crumbled

Warm the salsa in a saucepan. Meanwhile, heat the oil in a skillet. One at a time, fry the tortillas for a few seconds to soften. Place on a towel to drain. When done, dip each tortilla in the warm salsa. In the middle, place some chicken, onion, and white onion. Roll up and place in baking dish. When completely done, cover enchiladas with remaining salsa, then sprinkle on crumbled cheese.

Serve hot.

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This page modified January 2007

 
 

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