Yam Enchladas With Salsa Verde And Cilantro Cream Recipes

ENCHILADAS VERDES

Steps:

• In a large skillet, cook the beef, onion and salt over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in cheddar cheese; set aside., Meanwhile, in a large saucepan, cook and stir the soup, process cheese and milk over medium heat until cheese is melted. Stir in chilies and pimientos., In a large skillet, fry tortillas, one at a time, in oil for 5 seconds on each side or until golden brown. Drain on paper towels. , Place a scant 1/4 cup of reserved meat mixture down the center of each tortilla. Roll up and place seam side down in greased 13-in. x 9-in. baking dish. Pour cheese sauce over the top. , Cover and bake at 350° for 25-30 minutes or until heated through.

CHICKEN ENCHILADAS WITH SALSA VERDE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Fill a large pot 3/4 full with water and bring to a boil. Add chicken and season with salt and black pepper. Cook until chicken is no longer pink inside, about 15 minutes.
• Meanwhile, bring 1 cup water to a boil in a medium-sized pot. Add tomatillos, serrano pepper, and garlic. Boil for 12 minutes.
• Heat a cast iron skillet over medium heat. Place poblano peppers in a resealable plastic bag and add 1 tablespoon oil. Toss to coat. Transfer peppers to the hot skillet and roast until dark brown on all sides, about 5 minutes. Return roasted peppers to the resealable bag and seal. Set aside to steam for 10 minutes. Take out peppers from the bag; remove and discard skins and stems.
• Use a slotted spoon to transfer tomatillos, serrano peppers, garlic, and 1/2 cup of the cooking liquid to a blender. Add onion, cilantro, lime juice, roasted poblano peppers, salt, and pepper to the blender. Liquefy into a smooth sauce.
• Remove chicken from the water in the pot and shred using a fork.
• Heat 1/2 cup oil in a skillet over medium heat. Fry tortillas in the hot oil until softened, about 5 seconds on each side. Transfer to a plate lined with paper towels to absorb excess oil.
• Pour 1/2 the sauce from the blender into the bottom of a long glass baking pan. Roll a portion of chicken mixture and some shredded queso cheese on a tortilla, roll up, and place in the pan. Repeat with remaining tortillas, chicken mixture, and queso cheese. Cover enchiladas with remaining sauce. Use a spoon to add crema in a zigzag design on top. Top everything with remaining queso cheese.
• Bake in the preheated oven until cheese starts to brown, about 20 minutes.

SWEET POTATO ENCHILADAS

Steps:

• Bring a large pot of water to a boil over medium heat, and boil the sweet potatoes until tender, about 30 minutes. Cool and peel the sweet potatoes.
• Place the sweet potatoes in a bowl, and mash them with the cream cheese, green onions, chili powder, cumin, oregano, salt, and pepper until well mixed.
• Preheat oven to 350 degrees F (175 degrees C), and grease a 13x9 inch baking dish.
• Heat the oil in a skillet over medium-low heat, and fry the tortillas, one at a time, for about 30 seconds per side. Remove the tortillas with tongs, and drain on paper towels.
• Place about 1/3 cup of sweet potato filling down the center of each tortilla, roll it up, and place filled tortillas seam side down in the prepared baking dish. Pour enchilada sauce over the tortillas, and sprinkle with Monterey Jack cheese.
• Bake in the preheated oven for 20 to 30 minutes, until the enchiladas are bubbling and the cheese is beginning to brown.

CREAMY CILANTRO VERDE ENCHILADAS

Steps:

• Preheat oven to 350 degrees.
• In a blender combine, salsa verde, chopped onion, garlic, jalapeño, cilantro and salt.
• Once combined, add softened cream cheese and continue to blend until evenly mixed.
• In a medium-size bowl, add ⅔ of the creamy mixture to the 4 cups of cooked chicken. Mix until all chicken is coated.
• Use a couple of spoonfuls of the remaining ⅓ of the creamy mixture to spread on the bottom of a 9x13 pan.
• Start making the enchiladas by adding about ½ a cup of filling to the center of a tortilla and rolling it up. Do not fold the sides in.
• Place rolled-up enchilada in prepared pan and continue process until all 10 tortillas and all of the filling have been used.
• Spread the remaining creamy mixture over the enchiladas in the pan.
• Cover with foil and bake at 350 degrees for 45 minutes.
• Remove foil and sprinkle the shredded Monterey Jack cheese evenly over the enchiladas.
• Return uncovered to the oven for 10-15 minutes or until cheese is melted.
• Serve with black beans, diced tomatoes, and sliced olives

YAM ENCHLADAS WITH SALSA VERDE AND CILANTRO CREAM

Steps:

• Preheat oven to 350 F. Peel the yam and chop coarsley. Boil in plenty of water until tender. Drain and mash coarsley with a potato masher or fork. Set aside. Peel and mince the onion. Saute in oil until translucent. Add chopped serrano peppers, mashed yam, sea salt, and oregano. Adjust saltiness if desired. Let cool and add the grated cheese. Traditionally, the tortillas are fryed briefly on both sides before filling and rolling. I omit this step and find it makes very little difference! To assemble, spread 3/4 cup of salsa verde into the bottom of a 9X13 in. baking dish. Place about 1/2 cup of the yam filling along the center of each tortilla. Roll and place over the layer of salsa verde in the baking dish. Continue until all of the tortillas are filled and fit snuggly into the baking dish. Coat well with another cup or so of Salsa Verde and sprinkle with toasted pumpkin seeds. Sprinkle with some additional grated cheese. Cover loosley with foil. Bake for 25 min. until heated through. Serve topped with Cilantro Yogurt Cream and a green salad. To make the cilantro yogurt cream, combine the yogurt, fresh lime juice, salt and cilantro in a serving bowl. Refrigerate until ready to use.