Enchiladas Mona Luisa Recipes

ENCHILADAS SUIZAS

Steps:

• Place chicken in a medium saucepan and add enough water to cover by at least 2 inches. Bring to a simmer over medium heat and cook until just cooked through, about 8 minutes. Remove from water; transfer to a plate. When cool enough to handle, shred into bite size pieces. You should have about 3 cups.
• Meanwhile, preheat oven to broil with a rack in the position closest to the heating element. Arrange tomatillos, poblano, onion wedges, garlic, and jalapeno in a single layer on a rimmed baking sheet. Broil, flipping once halfway through, until blackened in places and beginning to soften, 8 to 10 minutes. Transfer to a blender; add cilantro, sour cream, 3/4 cup water, lime juice, and salt and puree until smooth.
• Turn oven to 350 degrees. Spread 1 cup enchilada sauce evenly over the bottom of an 8-by-12-inch baking dish. In a medium bowl, toss chicken with 1 cup enchilada sauce. Place about 1/3 cup of chicken in the center of each tortilla. Roll up tortillas to enclose filling. Arrange enchiladas in a single layer in prepared baking dish, seam-side down. Pour remaining enchilada sauce over the top, then sprinkle evenly with cheese.
• Bake until cheese is melted and sauce is bubbling, about 30 minutes. Let cool 10 minutes. Serve with cilantro leaves, chopped onion, and sliced jalapeno.

ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a heavy saucepan or skillet, brown the ground beef and onions. Season the ground beef mixture with garlic salt and set aside.
• In a skillet, fry the tortillas in vegetable oil. Spoon some meat mixture and cheese into the center of each tortilla, roll them up and arrange them in a 9x13 inch baking dish or oblong pan. Pour the enchilada sauce over the rolled enchiladas and top with any remaining meat or cheese.
• Bake in the preheated 350 degrees F (175 degrees C) for 20 to 30 minutes.

ENCHILADAS MONA LUISA

Steps:

• *NOTE: Specifically, Mona uses Las Palmas Red Enchilada Sauce (Medium). For a less spicy version, use Las Palmas Red Enchilada Sauce (Mild). First, she soaks 1 or 2 California chilies in water. (She does this for two reasons: add more flavor to the sauce and "stretches" the meal.) Drain the chilies (*saving* the soaking liquid). Remove seeds and membrane. Puree the chilies with the soaking water in a blender until smooth. Add to the canned enchilada sauce. Also, you will have more sauce than is needed for the recipe. Save and freeze for later use.
• Heat up the enchilada sauce in a non-reactive sauce pan.
• In a large bowl combine the onion and dried Parmesan cheese. Place the cabbage in another bowl.
• Heat up some olive oil in a skillet on medium heat.
• Take one tortilla and [lightly] drench in the enchilada sauce. DO NOT allow the tortillas to soak in the sauce, or they will fall apart.
• Fry each tortilla for 1 minute. Flip over and cook another 30 seconds.
• Transfer the tortilla to a plate and add a scant 1/2 tablespoon shredded cabbage (give or take). Then add a tablespoon of the cheese/onion mixture. Do not overstuff the enchiladas.
• Roll up in a neat little bundle, place seam side down and transfer to a serving platter. Repeat. Add more olive oil to skillet as needed.
• *Transfer enchiladas to a serving platter and garnish with any remaining cheese/onion mixture.
• Enjoy a slice of Heaven on Earth!
• *Special Note: you read and followed the directions correctly. These enchiladas are *not* baked.