Enchiladas Frescos Recipes

Steps:

• Snap the tops off of the dried chilies, and place in a saucepan with enough water to cover. Bring to a boil, and simmer for 15 minutes. Drain the water, and place chilies into a food processor or blender with the garlic and salt. Puree until smooth. Press sauce through a strainer, and set aside.
• Heat the oil in a large skillet over medium heat. Soak each tortilla in the sauce, then place in the hot oil. Turn over almost immediately, and fry for about 5 seconds on the other side. Remove to a plate that is lined with paper towels. The easiest way to do this is to fry the tortillas and stack them directly on top of each other until you have fried them all. This will keep the tortillas pliable until you are ready to fill them.
• Take one fried tortilla at a time, and fill with about 2 tablespoons of the queso fresco. Roll up, and place seam side down on a plate. Place three of these on each plate. Top in the following order: Start with a layer of sour cream, then a small handful of lettuce, three tomato slices, 2 more tablespoons of queso fresco, and finally, 1 tablespoon of green onions.

Steps:

• Preheat the oven to 350 degrees F.
• Put the tomatillos, onion and both chiles in a medium heavy saucepan, cover with water and bring to a boil over medium-high heat. Boil until the tomatillos turn an olive-green color, about 10 minutes. Drain and transfer the tomatillos, onions and chiles to a blender. Add the garlic and cilantro and blend until smooth. Season with salt and freshly ground black pepper.
• Mix the Mexican crema and heavy cream together in a small bowl and season with salt. Set aside.
• Heat 1 tablespoon oil in a small skillet over medium-high heat. Fry the tortillas until golden but still pliable, about 10 seconds per side, using more oil if needed. Transfer to paper towels to drain.
• Place the tortillas on a work surface. Divide the shredded chicken evenly among the tortillas and roll up each like a cigar. Spread 1/3 cup of the sauce in a 13-by-9-by-2-inch glass baking dish. Arrange the enchiladas in 1 layer, seam-side down, snugly inside the dish. Pour the rest of the sauce over the enchiladas. Drizzle the cream mixture on top and sprinkle the cheese all over.
• Bake until the cheese is melted and starting to brown in spots, about 30 minutes. Serve immediately.

Steps:

• For the Ancho chile salsa, place the chiles in a dry frying pan over moderate heat. Toast, turning frequently, until the skin blisters and darkens very slightly, 3 to 5 minutes. Remove from the heat.
• Bring the water and vinegar to a boil in a medium saucepan. Add the chiles, remove from the heat and let soak 20 minutes to soften.
• Place the garlic, half the diced onion, the oregano and cumin in a blender or food processor. Add the chiles and soaking liquid. Blend until smooth. The salsa may be made a day or 2 ahead and then refrigerated.
• Preheat the oven to 350 degrees F.
• Pour the vegetable oil into a large skillet and heat over medium heat. One at a time, dip the tortillas in the chile salsa and shake off any excess. Transfer the tortillas, one at a time, to the hot pan and saute 10 seconds on each side. Drain on a rack.
• Lay all of the tortillas out on a counter. Reserve 1/4 cup of the grated cheese. Divide the remaining cheese into 12 portions and spoon onto the lower half of each tortilla. Divide the remaining diced onion evenly and sprinkle over the cheese. Roll up each tortilla to form a tube.
• Arrange the enchiladas on a baking tray, seam side down, and bake 3 to 5 minutes or until heated through. With a spatula, transfer the warm enchiladas to a serving platter. Place about a spoonful of Ancho chile salsa over each enchilada. Sprinkle with the reserved cheese and serve, passing the extra salsa at the table.
• In large bowl combine all ingredients and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small piece of dough between your palms. If the edges crack, add water to the dough, a tablespoons at a time, until a test piece does not crack.
• Divide the dough into 24 golf ball size pieces for tacos and 12 large balls for quesadillas. Place on a platter and cover with a damp towel. Line a tortilla press with 2 sheets of plastic cut from a plastic freezer bag or other heavy duty plastic bag.
• Heat a dry cast iron skillet, or non-stick pan until moderately hot. Flatten each ball of dough in the tortilla press, then remove the plastic from the top and, holding the tortilla with your fingertips, peel off the bottom sheet. Lay the tortillas one by one on the skillet and cook about 30 to 45 seconds per side, pressing the top of each tortilla with your fingertips to make it puff. Place the hot tortillas on a towel.
• When they are still warm but not hot, stack and wrap in a towel. Serve immediately or let cool, wrap well in plastic or a plastic bag and store in the refrigerator up to a week.

Steps:

• Preheat oven to 400°. In a large bowl, combine zucchini, poblano, mushrooms and tomatoes; drizzle with oil and sprinkle with cumin, salt and cayenne. Toss to coat. Divide vegetable mixture between 2 lightly greased 15x10x1-in. baking pans. Roast 15 minutes; rotate pans top to bottom. Roast an additional 10 minutes or until vegetables are tender. Return to bowl and cool slightly., Stir in Monterey Jack cheese, 1/2 cup queso fresco, 1/4 cup cilantro and lime juice. Place a scant 1/2 cup vegetable mixture off center on each tortilla. Roll up and place in a greased 13x9-in. baking dish, seam side down. Top with enchilada sauce; sprinkle with remaining queso fresco., Bake, uncovered, until enchiladas are heated through and cheese is melted, about 20 minutes. Top with remaining cilantro.

Steps:

• Toast chiles in a dry medium skillet over medium-high until fragrant and blistered, 1 to 2 minutes a side. Wipe skillet clean. Remove and discard chile stems and seeds; transfer chiles to a bowl. Cover with 3 cups hot water and let soak 15 minutes. Remove chiles, reserving liquid.
• Blend chiles, cinnamon, clove, oregano, thyme, peppercorns, sesame seeds, peanuts, onion, and 1 1/2 cups reserved liquid until smooth. Heat 2 tablespoons oil in skillet over medium-high. Add sauce and cook, stirring constantly, until thickened, 5 minutes. Add 1 cup reserved liquid; bring to a boil. Season with salt; keep warm.
• Heat 1 tablespoon oil in another skillet over medium. Gently fry tortillas one at a time, using 1 tablespoon oil for every 3 tortillas, until pliable, about 30 seconds a side. Remove each with tongs, letting oil drip back into skillet, and dip into sauce, turning to fully coat. Transfer to a plate.
• Place a heaping 1/4 cup carnitas in center of a tortilla. Roll tightly and place, seam-side down, in a 9-by-13-inch baking dish. Repeat with remaining tortillas, arranging them in dish in 2 rows. Pour remaining sauce over enchiladas. Top with queso fresco, onion, jalapeno, and cilantro; serve.

Steps:

• Heat oil in a large saucepan over medium. Cook onion and garlic, stirring occasionally, until starting to soften, about 5 minutes. Add chiles and cook, stirring occasionally, until onion is lightly browned and vegetables are soft, about 5 minutes. Add tomatillos and cook, stirring occasionally, just until starting to soften, about 3 minutes. Add cilantro and 1 1/2 cups water. Bring to a boil, reduce heat, and simmer until tomatillos soften, 20-25 minutes. Let cool slightly; transfer to a blender. Purée until smooth; season with salt. Return salsa verde to saucepan and keep warm until ready to use.
• Heat oil in a large saucepan over medium. Cook onion and garlic, stirring occasionally, until starting to soften, about 5 minutes. Add both chiles, tomatoes, and 1 1/2 cups water. Bring to a boil, reduce heat, and simmer until tomatoes and chiles soften, 20-25 minutes. Let cool slightly; transfer to a blender. Purée until smooth; season with salt. Return salsa roja to saucepan and keep warm until ready to use.
• Place chicken, bay leaves, and allspice in a small pot and pour in water to cover by 1"; season lightly with salt. Bring to a boil, reduce heat, and simmer gently until chicken is nearly cooked through (an instant-read thermometer inserted into the thickest part of chicken should register 145°F-150°F), 20-25 minutes from the time water starts simmering. Let chicken cool at least 1 hour (it should be just warm). If you have the time, cover and chill up to 12 hours.
• Remove chicken from broth. Pull meat from bones and shred; discard skin and bones. Place meat in a large saucepan and pour in just enough broth to cover. Set aside any remaining broth for another use. Gently reheat chicken over medium-low; season with salt.
• Meanwhile, mix crème fraîche and queso fresco in a small bowl to combine.
• Heat oil in a small skillet over medium-high until hot but not smoking. Submerge each tortilla in oil long enough to soften but not so long that they fall apart, 5-10 seconds each. Transfer to a rimmed baking sheet lined with paper towels to drain.
• Working one at a time, fill each tortilla with about 1/3 cup shredded chicken and roll up tightly. Place 3 tortillas each, seam side down, into bowls. Ladle 1/2 cup of each sauce on opposite ends of enchiladas. Top with a big spoonful of crème fraîche mixture and scatter onion over.
• Chicken can be poached and shredded 3 days ahead. Place in a small bowl and pour in broth to submerge; cover and chill.

Steps:

• Add the tomatillos, onion, serrano peppers, and garlic to a medium saucepan. Pour in enough water to just cover. Bring to a boil over medium-high heat and cook until the vegetables are very tender and the tomatillos have changed color, 8-10 minutes.
• Use a slotted spoon to transfer the cooked vegetables to a blender and discard the cooking liquid. Purée the vegetables until broken down. Add the chopped cilantro, salt, and chicken stock. Blend the salsa until smooth. It should be speckled and thick.
• Heat 2 tablespoons of vegetable oil in a large pan over medium-high heat. When the oil is shimmering, add the salsa verde to the pan. Bring to a boil, then reduce the heat to maintain a strong simmer. Cook until the salsa deepens in color and thickens slightly, about 10 minutes, stirring occasionally. Pour the salsa into a medium bowl and set aside. Wipe out the pan with a paper towel.
• Heat the remaining 2 tablespoons of vegetable oil in the same pan over medium-high heat. Working 2 at a time, fry the tortillas for 1 minute per side, until starting to brown but not completely fried. They should be crisp around the edges but still pliable enough to roll. Transfer the tortillas to a paper towel-lined baking sheet to drain.
• Set a rack in the center of the oven and turn on the broiler.
• Spread ½ cup of the salsa verde over the bottom of a 9 x 13-inch (22 x 33 cm) baking dish.
• Assemble the enchiladas: Dip a tortilla in the remaining salsa verde so both sides are coated. Place the tortilla on a flat surface and add about 4 tablespoons of shredded chicken to the center. Roll tightly. Place the filled tortilla, seam-side down, in the baking dish. Repeat with the remaining ingredients.
• Pour any remaining salsa over the top of the enchiladas, then sprinkle with the queso fresco.
• Broil the enchiladas until the cheese is just melted, 2-4 minutes.
• Serve the enchiladas warm with the diced onion, Mexican crema, and cilantro leaves for topping
• Enjoy!