It was some weeks ago that we had a run of visitors and one of the evenings I opted to cook Mexican. I love Mexican food! My friend, Becky, in San Francisco introduced me to Mexican food a million years ago and I still love it.
This recipe is from a book I bought on my first ever trip the the US – Mexican Cooking Class Cookbook by the editors of Consumer Guide. I have used many of the recipes from this book over the years!
Ingredients:
- 4 chicken fillets on bone
- 3 fresh chilies
- 1 large tomato, peeled, seeded and chopped
- 1 onion finely chopped
- 1 glove garlic, crushed
- 1/2 tsp ground cumin
- 125 ml chicken stock
- 375 ml cream
- 12 tortillas
- Cheddar Cheese
Arrange chicken pieces in single layer in pan. Spring in chilies, tomato, onion, garlic, cumin and add stock. Bring to boil, reduce heat and simmer, covered for about 1 hour.
Remove chicken pieces shaking off excess vegetables. Cool enough to handle.
Reheat mixture, and boil over medium heat until reduced to 500 ml about 6 – 8 minutes. Transfer this mixture to a lasagna dish.
Remove and discard skin and bones from chicken. Tear chicken into coarse shreds.
Heat oven to 190 deg. C. Heat cream in frying pan until just below boiling. Dip each tortilla into cream for a few seconds. (This is the part that is messy… but bear with it, it really is worth it. I place the now dripping tortilla on a large bread board for this part.)
Spread some of the chicken down the centre of tortilla. Roll up and place in lasagna dish, seam side down. Continue with rest of tortillas. Then pour remaining cream over the tortillas. Sprinkle with cheese.
Bake for 25 to 30 minutes…… yummy!
Chicken Enchiladas
Sprinkle with chives or chopped tops of scallions.
Enchiladas with salad and refried beans
Serve with green salad and refried beans for the true Mexican feel!
If anyone would like the recipe for Becky’s refried beans I can upload.
This is a great recipe for a casual supper with friends. All of it can be prepared ahead!
A Year In Redwood 
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