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 Wonton Soup en Consommé Total time: 7-10 hours.
Peta, of the blog Peta Eats, was our lovely hostess for the Daring Cooks’ September 2011 challenge, “Stock to Soup to Consommé”. We were taught the meaning between the three dishes, how to make a crystal clear Consommé if we so chose to do so, and encouraged to share our own delicious soup recipes!
Ingredients:
Stock
1 kg chicken bones or skinned Marylands
1 boiling chicken or 2 kg (2¼ lb) wings
400 gm (14 oz) onions, about 4 medium
400 gm (14 oz) carrots, about 6 medium
200 gm (7 oz) celery, about 4 large ribs
50 gm (1¾ oz) dried mushrooms, about 12
200 gm (7 oz) broccoli stalk, two large stalks
Soup or Consommé
2 litres (8 cups/2 quarts) chicken stock
500 gm (1 lb) chicken mince
2 whole star anise
1 cinnamon stick
4 cm (1½ inch) piece fresh ginger, peeled, thinly sliced
1 stalk lemongrass, bruised
4 cm (1½ inch) piece fresh ginger, extra, peeled, chopped
½ red capsicum (red bell pepper), chopped
2 spring (green) onions, chopped
4 kaffir lime leaves, finely shredded
2 red bird’s eye chillies, seeded (optional), thinly sliced
½ cup (120 ml) (30 gm) (1 oz) Vietnamese mint leaves
1 cup (240 ml) (60 gm) (2 oz) coriander (cilantro) (Reserve 18 of the smallest leaves and 6 of the tips for service) wash the rest of the bunch including the roots.
1/4 cup (60ml) lime juice
1 – 2 tablespoons (30 ml) fish sauce
 Stock on the left, Consommé on the right Clarifying the soup
1 egg white per 4 cups of stock (for clarifying)
1 cup crushed ice per 4 cups of stock
Wontons
Recipe makes about 48 wontons only 18 are used for this recipe. The rest can be frozen uncooked for other occasions.
500 gm (1 lb) chicken breasts or tenderloins with the tendon removed.
1 tablespoon (30 ml) rice wine, mirin or sherry
4 teaspoons (20 ml) soy sauce
¼ teaspoon (1¼ ml) (1 gm) ground white pepper
½ cup (120 ml) (30 gm) (1 oz) finely chopped coriander (cilantro) leaves
2 finely chopped spring (green) onions
48 wonton wrappers
Egg or water to moisten the wonton wrappers so they stick together
Directions:
Step 1 – Stock
1. Cook your bones and chicken until brown.
2. Sweat the vegetables in the oil or butter until soft.
3. Put ingredients in a stockpot and cover with cold water.
4. Cover with a lid, then bring to a boil on medium-high heat.
5. Reduce heat to medium-low. Simmer uncovered, skimming foam from surface, for 2 hours or until meat falls from bone. Lift out the chicken and keep for another use.
6. Strain stock through a muslin-lined sieve. Discard solids.
Step 2 – Soup
1. Fry the mince until brown and cooked. Allow any juices to cook off. You don‟t want any burnt bits as it will make your stock bitter.
2. Add the rest of the ingredients and simmer for 30 – 40 minutes
3. Skim off any fat.
4. Strain the soup to remove any solids. Stop here and serve with wontons. Allow 1 cup/240ml per serve. Or move on toward Consommé.
Step 3 – Consommé (clarified with egg whites)
1. Place egg whites in a bowl. This is the time to taste your stock and decide if it needs more flavourings or salt and pepper. Add seasoning to the egg whites.
2. Whisk the whites to a bubbly froth and add the crushed ice.
3. Add to the cooked meat. Mix together.
4. Add this mixture to the simmering stock. Whisk for a slow count of three.
5. Let it heat slowly back to a simmer. Don‟t stir it again.
6. The raft is a delicate thing. It is vital it doesn’t break apart (if it breaks apart it will all mix back into the soup and you’ll have to start again with the egg whites.), you want to bring it up to a simmer very slowly. Keep a close eye on it. I try to push the middle back so I get a good hole. Once the raft is substantial, break a little hole in it if there isn’t already one.
7. As the consommé simmers, you will see bubbles and foam, come up through your hole. Skim it off and throw it away. When the bubbles stop coming and the consommé looks clear underneath, then you‟re ready to take it out. Remove the pot from the heat and let it sit for ten minutes.
8. Removing the consommé from underneath the raft is another nerve racking procedure. You want to break as little of the raft as possible, but you have to get underneath it to remove the liquid.
9. Enlarge your hole with a ladle and spoon it all out as gently as you can. You can strain it if you want too but hopefully the liquid is clear.
Wontons
1. Finely chop the chicken with food processor or cleaver. Transfer chicken to large bowl. Add sherry, soy sauce, pepper, coriander and spring onion; mix well.
2. For wontons, work with about twelve wrappers at a time, keeping remaining wrappers covered with plastic wrap. Spoon 1 rounded teaspoon meat mixture onto center of each wonton wrapper. Moisten with egg or water and gather edges around filling, pressing firmly at top to seal; cover and set aside.
To serve
1. Heat consommé or broth.
2. Heat oil in wok or large skillet over medium-high heat to 375°F/180°C. Add eight to ten wontons at a time, cook until golden and crisp, 2 to 3 minutes. Drain on paper towels.
3. Place the broth into your warmed bowls. Add 1 wonton and place the others beside the bowl.
4. Add 3 Vietnamese mint leaves and 3 chilli rings to each bowl. Place a tip of the Vietnamese mint beside each bowl
5. If you have it add a 1 cm (1/3 inch) wide strip of edible gold leaf to each bowl.
I split this into two days. Chicken stock on the first day, chilled and scooped the fat out. Then soup, wontons and consommé on the second day.
The directions were fairly straightforward and detailed, so I didn’t see a reason to reinvent Peta’s wheels. When I sat down to eat it, I said “Ah, it’s pretty but I didn’t need it to be pretty.” By the time I was finished eating my first bowl, I’d decided that yes, it needs to be pretty like this if I do it again. The visual difference is astounding, and the time is totally worth it.
 Vegetarian Dolma Total time: 3 hours
Our October 2010 hostess, Lori of Lori’s Lipsmacking Goodness, has challenged The Daring Cooks to stuff grape leaves. Lori chose a recipe adapted from The New Book of Middle Eastern Food (a Borzoi Book by Claudia Roden, published by Alfred A. Knopf).
40 – 50 preserved or fresh grape leaves.
1¼ cups long grain rice
1 large tomato, peeled and finely chopped
1 large onion, finely chopped or 4 tablespoons finely chopped scallions
2 tablespoons finely chopped flat leaf parsley
2 tablespoons crushed dried mint
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
1 teaspoon dry dill weed
3 or 4 cloves garlic, minced
Salt and pepper
2/3 cup (160 ml) extra-virgin olive oil
1 teaspoon (5 ml) (5 gm) sugar
Juice of 1 lemon or more
Notes:
If using grape leaves preserved in brine, to remove salt put them in a bowl and pour boiling water over them. Make sure that the water penetrates well between the layers, and leave them soaking for about twenty minutes, then change the water a time or two using fresh cold water.
If using fresh leaves, plunge a few at a time in boiling water for a few seconds only, until they become limp, and lift them out.
Directions:
 Army of Dolmas 1. Pour boiling water over the rice and stir well, then rinse with cold water and let drain.
2. Mix the rice with the chopped tomatoes, onion or scallion, garlic, parsley, mint, cinnamon, allspice, dill, salt and pepper to taste.
3. Place a grape leaf on a flat surface, vein side up.
4. Place about two teaspoons (10 ml) of the filling in the center of the leaf, near the stem edge.
5. Roll the leaf end to end, starting from the stem edge. As you roll, fold the sides of the leaf in toward the center. The leaf should resemble a small cigar, about 2 to 2 1/2 inches (50 mm to 65mm) long.
6. Repeat with the remaining leaves and filling.
(You can freeze the stuffed grape leaves at this point. Just line a baking sheet with wax paper. When firmly frozen, transfer to an airtight plastic bag, place back in the freezer.)
7. Pack the stuffed leaves tightly in a large pan lined with tomato slices or imperfect grape leaves. The tightness will help prevent the rolls from unraveling.
8. Mix together olive oil, 2/3 cup (160 ml) water, sugar and lemon juice and pour over the stuffed leaves. Put a small heat proof plate on top of the leaves to prevent them from unwinding, cover the pan and simmer very gently for about 1 hour, until the rolls are thoroughly cooked, adding water occasionally, if needed, as the liquid in the pan becomes absorbed. Cool in the pan before turning out. Serve cold.
I used the given recipe and somehow ended up making 64 dolmas. I didn’t measure out 2 teaspoons every time, but it looked close enough to me. If you have two cups of filling, you should be able to make 48 dolmas.
I found it was best to cook them for an hour if I did my large pan (approximately 30 dolmas), but only 35 for my small pan (an even dozen). Then I let them sit in the pan for 30-40 minutes afterward before serving them warm. I like them warm, but they were still great cold the next day.
For use the next day, just leave them in the pan when you put them in the refrigerator. Heat on low for 15-20 minutes or serve cold. I froze uncooked dolmas and cooked them straight from the frozen state with great success.
 Creamy Rice with Artichokes, Mushrooms & Pasta Spools Total time: 1 hour, plus sofrito and aioli time.
Adapted from Creamy rice with mushrooms, cuttlefish and artichokes by José Andrés, this recipe contains no fish or meat. Daring Cooks’ August challenge.
* 1 cuttlefish or substitute
* 2 Artichokes
* 6 Mushrooms
* 1 Bay leaf
* 1/4 c of white wine
* “Sofregit”
* 1 cup short grain rice (Spanish types Calasparra or Montsant are preferred, but you can choose any other short grain)
* Water or Stock (use 1 ½ cup of liquid per ½ cup of rice)
* 3-4 saffron threads (or ground turmeric)
* Allioli (optional)
If using vegan pasta, skip steps 1 & 2. Prepare your pasta according to directions, and add to the dish near the end.
1. Cut the cuttlefish in little strips.
2. Add 1 or 2 tablespoon of olive oil in a frying pan and put the cuttlefish in the pan.
3. If you use fresh artichokes, clean and cut into eighths.
4. Clean the mushrooms and cut them into fourths.
5. Add a bay leaf, the artichokes and the mushrooms to the cuttlefish.
6. Sauté until we get a golden color in the artichokes.
7. Put a touch of white wine so all the solids in the bottom of the pan get mixed, getting a more flavorful dish.
8. Add a couple spoonfuls/scoops of sofregit and mix to make sure everything gets impregnated with the sofregit (I’ve used anywhere from 1/4 c to 2 c).
9. Add all the liquid and bring it to boil.
10. Add all the rice. Let boil for about 5 minutes in heavy heat.
11. Add some saffron thread to enrich the dish with its flavor and color. Stir a little bit so the rice and the other ingredients get the entire flavor. If you’re using turmeric or yellow coloring, use only 1/4 teaspoon.
12. Turn to low heat and boil for another 8 minutes (or until rice is a little softer than “al dente”)
13. Put the pan away from heat and let the rice stand a couple of minutes.
 Creamy rice with mushrooms, artichokes & pasta spools; this time, with more sofregit! The first picture:
1. Vegan pasta loops shaped to look just like cuttlefish.
2. I cooked and ate my artichoke leaves and used the stock in place of fish stock.
3. I blended up my mushrooms in my food processor before adding them to the skillet (hence the excessive brown hue).
4. I’ve never owned white wine, and I found a “substitute” recipe that included lemon, vinegar and water.
5. I followed the instructions as best I could, and I used 1/3 cup of my sofrito because it tasted so awesome.
The second picture:
Steps 1-4 same.
5. I used 2 cups sofrito, and then I stirred in 1/4 cup of aioli.
 Olive Garden® Steak Gorgonzola-Alfredo Total time: 45 minutes, plus pasta cook time.
No longer on the menu at Olive Garden® is my absolute favorite entree from this restaurant. Lucky for all of us, Olive Garden® has always been happy to share their recipes for everything. This was pulled from their website before the menu item was removed!
Menu Description: Grilled beef medallions drizzled with balsamic glaze, served over fettuccine tossed with spinach and gorgonzola-alfredo sauce.
Serves 4
Cook time 10 minutes (depending on doneness of steak)
Prep time 30 minutes
Ingredients
2.5 pounds marinated steak (recipe follows)
1 pound uncooked pasta
16 fl oz spinach gorgonzola sauce (recipe follows)
2 tablespoons gorgonzola cheese
2 tablespoons chopped sun dried tomatoes
2 tablespoons balsamic glaze (recipe follows)
1. Grill steak to preferred doneness.
2. Cook 1 pound pasta according to the directions.
3. Place drained pasta in saute pan with heated sauce.
4. Toss pasta with sauce and place on a large platter.
5. Place grilled beef on pasta and sauce.
6. Drizzle with balsamic glaze, and sprinkle gorgonzola cheese and sun dried tomatoes.
Steak marinade
1.5 cups Italian dressing
1 tablespoon chopped fresh rosemary
1 tablespoon fresh lemon juice
1. Cut beef into 1 inch cubes and set aside
2. Mix the dressing, rosemary and lemon juice together
3. Add the marinade to the beef, toss, and let marinate for at least 1 hour.
Spinach Gorgonzola Sauce
16 fl oz Alfredo sauce*
4 cups chopped spinach
½ cup chopped green onion
3 tablespoons gorgonzola cheese crumbled
1. Heat Alfredo sauce in a large saute pan.
2. Add onion, spinach and gorgonzola cheese.
Olive Garden® Alfredo Sauce
1 1/2 cup(s) White Milk
1 1/2 cup(s) Heavy Cream
1/2 cup(s) Imported Parmesan Cheese, grated
1/2 cup(s) Imported Romano Cheese, grated
6 Egg yolks, fresh jumbo eggs
Salt and black pepper
BALSAMIC GLAZE #1
1/2 cup balsamic vinegar
1/2 cup water
2 Tablespoons brown sugar
Simmer until thickened, cool to room temperature.
BALSAMIC GLAZE #2
1/2 cup balsamic vinegar
2 tablespoons honey
3 tablespoons olive oil
2 garlic cloves, minced
Mix together ingredients in saucepan and bring to a boil. Simmer until mixture thickens slightly and becomes syrupy, whisking often, about 15 minutes.
Pick your glaze or make a combination of both. We skipped this altogether when we made it the first time. We also used our own alfredo sauce.
Total time: Approximately 2 hours, plus overnight time to stale bread.
This comes to me via my friend Will, whose grandma writes in the notes: New Orleans recipe since that’s where I’m from, don’t judge.
10 slices day old bread, broken in pieces
4 cups milk, scalded
1 cup cream
4 eggs
1 cup sugar
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup butter, melted
1/2 cup seedless raisins
Combine bread, milk and cream. Beat eggs; add sugar and mix well. Stir in bread mixture and add vanilla, cinnamon and nutmeg. Stir in butter and raisins. Pour into buttered 2 quart baking dish, set in a pan of warm water about 1 inch deep. Bake in 350 degree oven for 1 hour or until knife inserted in center comes out clean. 8 servings.
Whiskey Sauce
3 egg yolks
1 cup sugar
1 teaspoon vanilla
1 1/2 cups milk
1 tablespoon cornstarch
1/4 cup water
1 1/2 ounces brandy
In a saucepan slightly beat egg yolks then add the next three ingredients and blend well. Cook over low heat until mixture comes to a boil. Blend cornstarch in water and stir into hot mixture. Continue cooking until thickened. Remove from heat and stir in brandy. Serve when cooked.
The first bread pudding dessert I tasted had raisins in it. As with everything raisin, I’m nervous… but I want it…).
Total time: 2 hours, plus overnight to stale your bread.
Lots of sugar and a hint of brandy, make sure you have lots of time available to do this one.
Via my friend Luke.
Ingredients:
2 cups granulated sugar
5 large beaten eggs
2 cups milk
2 teaspoons pure vanilla extract
3 cups cubed Italian bread, allowed to stale overnight in a bowl
1 cup packed light brown sugar
1/4 cup butter, softened
1 cup chopped pecans
For the Sauce:
1 cup granulated sugar
1/2 cup butter, softened
1 egg, beaten
2 teaspoons pure vanilla extract
1/4 cup brandy
Directions:
Preheat the oven to 350 degrees Farenheit. Grease a 13 inch by 9 inch by 2 inch pan.
Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. pour over cubed bread and let sit for 10 minutes.
In another bowl, mix and crumble together brown sugar, butter, and pecans.
Pour bread mixture into prepared pan. sprinkle brown sugar mixture over the top and bake for 35 – 45 minutes or until set. remove from oven.
For the Sauce:
Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. stir together until the sugar is melted. add the brandy, stirring well. pour over bread pudding. Server warm or cold.
I can’t wait to try this. -cuppy
Total time: Approximately 1 hour, plus rice cook time.
 Classic spicy Indian curry with pork, served with saffron rice. Adapted from 1,000 Indian Recipes by Neelam Batra.
2 large cloves fresh garlic, peeled (about 1 tablespoon)
4-6 quarter-size slices peeled fresh ginger (about 1 tablespoon)
1-3 fresh serranos (optional!)
1 large onion, coarsely chopped
1 large tomato, coarsely chopped
3 tablespoons peanut oil
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon dried fenugreek leaves
1/2 teaspoon ground paprika
1/4 teaspoon ground turmeric
1/2 teaspoon salt, or to taste
1/2 cup nonfat plain yogurt, whisked until smooth
4 cups of water (or less or up to 5 cups)
1/4 teaspoon garam masala
3 tablespoons finely chopped fresh cilantro
Blend the first four ingredients until smooth, set aside.
Blend the tomato until smooth, set aside.
Heat the oil in a large saucepan over medium-high heat. Cook the onion mixture 2-3 minutes, stirring constantly, then lower the heat until well browned (about 10 minutes).
Add the tomato and crank it back up to medium-high. Cook, stirring occasionally until all the juices evaporate and drops of oil appear on the tops and sides (about 10 minutes) then turn the heat down to medium-low.
Add the seasonings (except the cilantro and garam masala) and let the sauce cook for 2-3 minutes.
Mix in the yogurt about a tablespoon at a time (very, very slowly), stirring constantly to prevent it from curdling.
Add the water and bring to a boil on high heat. Add 5 cups for a very thin sauce or fewer cups for a thicker sauce.
Reduce heat and simmer 12-15 minutes. Garnish with garam masala and cilantro.
Seen here with pork.
Do not cover! You want some of the water to boil off so the sauce becomes sauce!
If you want to add meat or vegetables to your curry sauce, do so anytime between the seasonings and the water, depending on how well cooked you like your vegies. We added cubed pork at the same time as our seasonings.
I misread the instructions and used some 3 tablespoons of ginger root. We also used one habanero pepper in place of serranos. One was plenty warm, although I think JB would have liked to have added 1/2 to 1 more. Remember that ginger can add heat to a dish, too. Unless you like hot, try it without peppers first.
 Cake Impossible! Total time: Approximately 45 minutes, plus optional overnight chill.
They should really call it Cake Impossible! I got this through a recipe exchange, and I’m pretty sure it’s from this website here.
http://www.bakespace.com/recipes/detail/Chocolate-Wafer-Icebox-Cake/13002/
3 cups heavy cream
4 Tablespoons sugar
1 Tablespoon vanilla extract
2 (9-ounce) packages chocolate wafer cookies
1 sprig fresh mint
2 Tablespoons scraped milk chocolate
In a large bowl, beat cream, sugar and vanilla with an electric mixer on high speed until soft peaks form.
On a flat serving plate, arrange 7 cookies side by side in a circle, keeping 1 cookie in the center.
Spread with 1/2 cup whipped cream, making a 7-inch circle.
Repeat with remaining cookies and cream, making 11 layers of cookies and ending with a layer of cream.
Cover with plastic wrap and refrigerate overnight.
Before serving, scrape milk chocolate on top and garnish with fresh mint.
Cut cake into wedges and serve.
Adapted from Magnolia’s famous Chocolate Wafer Icebox Cake – otherwise known as the cake on the box of Nabisco Famous Chocolate Wafers. My version (shown in the picture) used 4 cups of heavy whipping cream instead of 3 cups, which threw off the balance of the chocolate and cream. If I were to do it again, I would stick to 3 cups as below… VARIATIONS: Add flavorings (peppermint, orange, almond, etc.) to the whipped cream. Dust top with cocoa powder, crumbled oreos or crumbled left-over chocolate wafers.
 Pumpkin pie filling and cream cheese... so so good.. .mmmm.. Total time: Anywhere from 8 to 24 hours.
2 lbs of Cream Cheese
2 cups of Sour Cream
2 cups of Sugar
1 1/4 cups egg beaters(or enough eggs beaten to make 1 1/4 cups)
2 tbsp Vanilla
2 cups of Graham cracker crumbs
1 or 2 sticks of butter. (melted)
1/4 cup of sugar
12 inch Springform pan
Optional: fruit, preserves, chocolate, pie filling
Combine cream cheese, sour cream, eggs, vanilla and sugar. if you have a robo-coupe or food processor that would work best. Mix it till it gets thin. While the cheesecake filling mixes, melt the butter and combine with graham cracker crumbs and the 1/4 cup of sugar. Pack the graham cracker mixture onto the bottom of the spring form pan. Place some saran wrap over the top of the spring form pan and put it in the freezer. Once your filling is nice and thin, transfer it over to a storage container of some sort. Cover it and place in the refrigerator for 4-12 hrs.
Preheat oven to 300 degrees F. Take the spring form pan out of freezer and place the half of the cheesecake filling in the spring form pan. at this time you could put some preserves or pie filling in the mix. say some raspberry, strawberry or blueberry preserves or pie filling. put in 8-12 tbsp size dollups of the fruit preserves in the mix so it sits on top. Take the rest of the filling and gently pour it over the bottom layer of filling.
 Plain cheesecake with only bottom crust In order to keep the cheesecake from splitting as it cooks you would need a 2nd pan in the oven with water in it. Could use a pan that is big enough to place the spring form pan into and fill the outer pan up with water to where its bout half way up the side of the spring form. Just make sure there is plenty of water using either method, because once the cheesecake goes in the over there is no opening the door!!! hehe.
Cook the cheesecake in the oven for 2 hours at 300 degrees, then turn off the oven and leave the cheesecake in for another hour. after 3 hours in the oven , take it out and let it cool at room temp for 20 mins or so, place it in the refrigerator and let cool for a few hours or until its cold throughout. Once its cooled you may cut it and serve it. Enjoy
Note: You may put in some fruit or chocolate while mixing the filling and would technically make a flavored cheesecake instead of the vanilla plain one. I’ve done blueberry, Pumpkin(used a can of pie filling in the mix) and raspberry to great success. – Kleetrs
Finally got around to trying this… WONDERFUL! And easy!
I let my cream cheese soften in the bowl (like butter for cookies), and blended everything in together with a spoon. EE-ZEE!
I have successfully halved this recipe (3 eggs), and added 2 cups of pumpkin pie filling. (pictured)
I’ve also skipped the 4-12 hour chill period with similar success.
 The picture doesn't do it justice. Total time: Approximately 1.5 hours.
Sauce
* 1 tbsp olive oil
* 12-14 Roma tomatoes, quartered
* 1 large onion, sliced
* 9 cloves garlic, peeled
* 2 tsp chili powder
* 3 tsp ground cumin
* 1 tsp ground chipotle powder (1/2 if you don’t like it too hot)
* 1 tsp salt
Enchiladas
* 1 tsp paprika
* 2 tsp chili powder
* 2 tsp ground cumin
* 1 tsp olive oil
* 4 boneless, skinless chicken breast halves, fat trimmed
* 12 medium (about 6-inch) corn or flour tortillas
* 3 cups shredded cheddar cheese
* 1/2 cup diced green chile (Anaheim chile- fresh roasted or canned)
* garnish: sour cream, cilantro and scallions
For sauce (NOTE: I BBQ-roasted/smoked all these items with Mesquite wood to get an extra smokey flavor, but you can also use your oven). Preheat oven to 400°F. Lightly coat a baking sheet with oil so veggies stick less. Place tomatoes, onion and garlic, Anaheim chilies on a baking sheet. Roast 20 minutes or until onion and garlic turn golden brown with a little charring. Remove vegetables from oven. Cool. Place in a blender along with chili powder, cumin, chipotle powder, salt, and puree until smooth. Set aside.
For the enchiladas, combine paprika, cumin, and chili powder in a small bowl. Add oil and 2 tsp water and mix to form a paste. Pat all of spice paste on chicken. Grill or broil chicken 5 minutes on each side or until juices run clear when pierced with a fork. Pull chicken apart into shredded strips. Pour 1/3 sauce in bottom of a 9″ x 13″ baking pan. Lay tortillas on a flat surface. Place shredded chicken, 1- 2 tbsp cheese, and 1 – 2 tbsp of the green chiles on each tortilla, roll and place in the pan. Cover with rest of sauce. Sprinkle remaining cheese covering the top of the enchiladas. Reduce oven heat to 350°F. Cook enchiladas 20 minutes or until sauce is bubbly. Garnish with sour cream, cilantro and scallions on each serving!!
I served these with black beans and Spanish rice, guacamole, and chips and salsa at Jan’s aunt & uncle’s last week. They raved about them and said they were “the best they ever had” (and they’re all Mexican food addicts who grew up in CA). Give ‘em a try! Love, Liz
Finally got around to trying these. Wow. Amazing!!!
– We grilled the vegetables the night before and stored them in the refrigerator.
– I put all my raw chicken in a bowl and then just smeared the paste all over them with my hands. Messy, but very effective.
– When I pulled them out of the oven, my initial reaction was “Oh, no! What happened to all the sauce!?”, but when we sat down to eat them, there was more than enough for me.
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