Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Enchiladas Suiza




Source of Recipe


Steal this chef’s


Recipe Introduction


from the Alamo, New York City


List of Ingredients




3 cups green tomatillos ($0.90)
1/4 cup onion, chopped ($0.15)
1-1/2 fresh jalapeno peppers ($0.40)
2 tablespoons fresh cilantro, chopped ($0.05)
3 cloves garlic ($0.22)
1/4 cup cream ($0.28)
1 pinch cumin ($0.03)
2 tablespoons vegetable oil ($0.04)
1/2 split chicken breast ($2.35)
1 cup chicken broth ($0.62)
1 teaspoon oregano ($0.12)
1 bay leaf ($0.02)
3 corn tortillas ($0.16)
1 cup shredded Swiss cheese ($0.55)
Salt and pepper to taste ($0.01)
1/4 cup rice, cooked ($0.23)
1/4 cup beans, cooked ($0.15)
1/4 avocado, sliced ($0.25)
Cilantro for garnish ($0.05)

Recipe



Start by putting the green tomatillos, onion, jalapeno and garlic into a pot of salted, boiling water for two minutes. (Tomatillos, also known as tomate verde, are a very distant cousin of the common tomato. About the size of golf balls, they grow encased in a papery husk, which must be removed before cooking. They are available in ethnic stores and in upscale supermarkets.)

Remove all of the ingredients from the water and place them into a food processor. Blend with cilantro, fresh cream and pinch of cumin. In a separate pan, sauté the chopped onion with the vegetable oil, then slowly add the pureed mixture. Simmer until the tomatillo sauce comes to form a smooth consistency. Add a pinch of sugar, if necessary, to balance the flavor.

art the enchilada preparation by slow cooking the chicken breast in the broth with the oregano, bay leaf, salt and pepper. Remove the cooked chicken from the broth and shred it by hand, then divide it between the three tortillas.

Use the tomatillo sauce to completely cover the chicken, then roll the tortillas up and place them on a plate.

Drape the tortillas with the remaining sauce and sprinkle them with the Swiss cheese. Finally, place them in the oven until the cheese has melted.

Serve with rice and beans and garnish with avocado and cilantro.

The Alamo
304 East 48th Street
New York
NY 10017
212.759.0590
www.thealamorestaurant.com