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Authentic Mexican Recipe:Enchiladas Verdes正宗的墨西哥食譜：辣醬玉米餅餡第斯

GUEST POST FROM YVETTE MARQUEZ-SHARPNACK OF MUY BUENO COOKBOOK

Experience authentic Mexican flavor with this award-winning recipe. A family favorite created by my mother, Enchiladas Verdes explodes in your mouth with just the right amount of spice and tang.

This is my favorite Mexican dish and it’s sure to become yours too. Most green enchilada recipes are tomatillo based and include canned green chili, cream of mushroom or cream of chicken soup. You won’t find any of these in this recipe. It’s the real deal.

If you live in El Paso, you can purchase the “secret ingredient,” Suero de Sal from Licon Dairy, or substitute with buttermilk. (To make your own buttermilk, add one tablespoon of lemon or vinegar to one cup of milk.)

Our family prefers our enchiladas stacked, but if you are cooking for a lot of people, oven style is the way to go. Stacked or oven style, with or without chicken, you’ll find yourself making this recipe again and again.

Enchiladas Verdes

4 to 6 servings

1 pound skinless, boneless chicken breasts
12 Anaheim green chili peppers
1/2 cup canola oil for frying
1 quart Suero de Sal (whey) OR buttermilk can be used as a substitute
2 tablespoons flour
1 medium white onion, diced
12 to 18 corn tortillas, preferably white corn
1 1/2 cups white shredded cheese (Monterey Jack, Azadero or Muenster)
1/4 queso fresco, crumbled
1/2 cup crema or sour cream (for sauce and topping)
Salt (to taste)
Water (if needed)

Directions

Roast Chili Peppers
Preheat broiler. Select firm, meaty peppers without wrinkles for roasting. Wash thoroughly. Place peppers evenly in a single layer on a foil-lined cookie sheet. Place under broiler. Watch them closely as the skin will blister and turn black within minutes. Turn the peppers after 5 minutes to blister all sides evenly. When done, the pepper skins should be evenly blistered and mostly black. Place roasted peppers in a plastic bag, cover with a kitchen towel and when cool, rub off blackened skin. Tear open and pull out the seed pod and stem.

Sauce
In a blender combine the peppers, flour, and half of the suero or buttermilk and blend until creamy. Pour mixture into medium skillet and set over medium-low heat to warm. Add additional suero or buttermilk and stir. Taste and season with salt, usually about 2 teaspoons. If the sauce is too spicy, add 1/4 cup of crema or sour cream and stir. If the sauce is too thick, add water until desired consistency is reached.

Chicken (Optional)
In a pot with enough water to cover, boil chicken breasts 25 minutes or until juices run clear. Drain, cool, and shred. Optional time-saver: shred a store bought rotisserie chicken.

Stacked Style
Fry tortillas in hot oil until softened. Drain on paper towels. Soften tortillas by soaking in sauce one at a time. Place softened tortillas on individual serving plates. Layer with cooked chicken, cheese, and onion. Repeat process for a total of 3 tortillas for each serving.

Oven Style
Preheat oven to 350 degrees. Spread 1 cup of the sauce in an ungreased 9-by-13-inch baking dish. Fry tortillas in hot oil just until softened. Drain on paper towels. Fill with cooked chicken, cheese, and onion. Roll, placing seam side down.

Pour 2 cups of the sauce over enchiladas. Sprinkle with crumbled queso fresco and bake until warm, about 15 minutes. Serve with a dollop of crema or sour cream and your favorite side dish.

Yvette Marquez–Sharpnack was born and raised in El Paso, Texas, and she now lives in Colorado and is a wife and mother who is proud of her Mexican cultural background. Yvette was inspired to celebrate her culture, celebrate her grandmother and celebrate her mother by preserving the generations of tradition en la cocina. And so, she set forth to design a beautifully colored cookbook with delicious recipes from her grandmother and mother to ensure these dishes were recorded for future generations to enjoy. This compilation has evolved into a three-generation cookbook with authentic Mexican flavor.

正宗的墨西哥食譜：辣醬玉米餅餡第斯

遊客發表從MUY布埃諾食譜的伊薇特·馬爾克斯，SHARPNACK

體驗正宗的墨西哥風味與此屢獲殊榮的配方。我母親創造了一個家庭的喜愛，辣醬玉米餅餡第斯爆炸在你的嘴與香料和湯適量。

這是我最喜歡的墨西哥菜，它是肯定會成為你的了。最綠色的方方面面食譜是基於樹蕃茄，其中包括罐頭，青辣椒，香菇雞湯或奶油的奶油。你不會找到任何這些在這個配方。這是真正的交易。

如果你住在埃爾帕索，你可以購買的“秘密成分”末郎去薩爾從力誠乳製品，或代替牛奶。（為了使自己的牛奶，加檸檬汁或醋一湯匙，以一杯牛奶。）

我們的家庭更喜歡我們的辣醬玉米餅餡堆放，但如果你正在做飯的人很多，烤箱風格是要走的路。堆疊或烤箱的風格，帶或不帶雞，你會發現自己一次又一次地使這個食譜。

辣醬玉米餅餡第斯

4〜6人份

1磅去皮，去骨雞胸肉
12阿納海姆青辣椒1/2杯芥花油煎炸1夸脫末郎去薩爾（乳清）或酪乳，可作為替代2湯匙麵粉1個中等大小的白色洋蔥，切塊 12〜18玉米餅，最好是白色玉米1 1/2杯白乳酪絲（蒙特利傑克，Azadero或明斯特） 1/4 QUESO壁畫，倒塌1/2杯浮沫或酸奶油（用於醬，高聳）鹽（適量）水（如果需要的話）

路線

烤辣椒
預熱肉雞。選擇公司，肉香辣椒沒有皺紋焙燒。徹底清洗。將辣椒均勻地在箔襯片餅乾單層。將下肉雞。看他們密切的皮膚會起泡並打開幾分鐘內變黑。把辣椒5分鐘後起泡四面八方均勻。完成後，將花椒皮應均勻起泡和偏黑。將烤辣椒在一個塑料袋，蓋上廚房毛巾和涼爽的時候，擦掉皮膚變黑。撕開並拉出種子莢和莖。

醬油
在攪拌機結合了辣椒，麵粉和一半的末郎或牛奶，並混合，直到奶油。將混合物倒入鍋中中等，並設置了中低熱量溫暖。添加額外的末郎或酪乳，攪拌。味道和鹽調味，通常約2茶匙。如果醬太辣，加入1/4杯浮沫或酸奶油和轟動。如果醬太稠，直到所需的一致性達到補充水分。

雞（可選）
與足夠的水覆蓋鍋，燒開雞脯肉25分鐘，直到汁液是清澈。漏，涼爽，切絲。可選的節省時間：切絲一家商店買了烤雞。

堆疊式
煎玉米餅在熱油，直到軟化。排水紙巾。通過一次浸泡在醬油1軟化玉米餅。將個人的份量板軟化玉米餅。層煮熟的雞肉，奶酪和洋蔥。共計3小餅每個服務重複過程。

箱式
烤箱預熱到350度。蔓延1杯醬油的在脫脂的9×13英寸的烤盤。炒餅在熱油只是直到軟化。排水紙巾。用煮熟的雞肉，奶酪和洋蔥填補。滾，把縫的一面朝下。

倒入2杯醬油超過辣醬玉米餅餡。撒上碎QUESO壁畫和烘烤，直到溫暖，約15分鐘。服務與浮沫或酸奶油和自己喜歡的配菜的一團。

伊薇特·馬爾克斯-Sharpnack出生在得克薩斯州埃爾帕索長大，她現在住在科羅拉多州，是一個妻子和母親誰是她的墨西哥的文化背景而感到自豪。伊薇特的靈感，以慶祝她的文化，慶祝她的祖母和維護傳統EN LA COCINA的後代慶祝她的母親。於是，她提出設計一個精美的彩色食譜與她的祖母和母親美味的食譜，以確保這些菜被記錄為子孫後代享受。本彙編已經演變成一個三代菜譜與正宗的墨西哥風味。