Copied By: LEHEY_GREG @ESSG SENT: 88-10-06 19:14 FROM: DASCHOFSKY_KATHY @AUSTIN TO: DL.COSIG @ESSG SUBJECT: COSIG ENCHILADAS SUISAS This is really a GREAT recipe. I recieved rave reviews for this dish. Not only does it have a wonderful flavor and texture, with the garnishing, it makes a very nice table presentation. I hope you enjoy it! Kind Regards chef "dasch" ------------------------ TEXT ATTACHMENT ---------------------------- SENT: 88-10-06 19:14 FROM: DASCHOFSKY_KATHY @AUSTIN ENCHILADAS SUISAS INGREDIENTS 12 Corn tortillas Vegetable oil for frying 1 cup grated monterey jack cheese 1 cup grated mild cheddar cheese 2 cups shredded or chunk chicken (cooked) 1 cup heavy cream 1/4 cup chopped scallions, tops included Suffed green olives, sliced Cherry tomatoes SALSA VERDE (green chile sauce) 2 tablespoons butter 2/3 cup choopped Spanish onion 2 tablespoons flour 1 1/2 cups chicken broth 1 cup (or more) chopped green chiles, freshly parched and peeled or canned 1 large clove garlic, finely minced 3/4 teaspoon salt dash of ground cumino (cumin) Prepare Salsa Verde. Melt the butter in a saucepan over medium heat. Saute' the onion until soft. Stir in the flour. Add the broth. Then add chiles, garlic, salt, and cumino. Simmer about 15 minutes to blend flavors, then set aside. Preheat oven to 350 degrees. In a heavy skillet, lightly fry the tortillas in shallow oil, being careful not to make them too crisp to roll. Combine the cheeses and set 1/2 cup aside for topping. Dip each tortilla in Salsa Verde (both sides). Place 2 heaping tablespoons chicken and about 2 tablespoons cheese down the center of each; roll and place seam side down in a shallow baking dish. After all the rolled tortillas are in the dish, spoon additional Salsa Verde over them, and cover evenly with heavy cream. Sprinkle with remaining 1/2 cup cheese and with the scallions, and bake, uncovered for 20 minutes. Serve immediately, garnished with olives and cherry tomatoes and with additional salsa on the side. Since I cook for a small crowd, I divided this into 2 dishes and froze one, (unbaked) for later use. Copied By: LEHEY_GREG @ESSG SENT: 88-01-26 22:26 FROM: DOBSON_DEBORAH @EASY TO: DL.COSIG @ESSG SUBJECT: COSIG: Enchiladas Suiza \OUTLEN 80 \POFF 5 \SECT ""0 \OV 1 ENCHILADAS SUIZA ________________ 3 whole chicken breasts 6 large tomatillos (or 1 can of tomatillos, drained {I use canned}) * 2 jalapeno peppers (remove all seeds & pulp) (or use 1 green pepper and 1 jalapeno for a less hot sauce) 1/4 onion, chopped 2 medium avacados 1/2 tsp. salt 1/4 tsp. pepper (white if avail.) 3 cloves garlic 1/4 cup water 1 large dairy sour cream 1/3 cup chicken broth 1/3 cup oil 1 dozen corn tortillas Longhorn colby cheese, shredded Jack cheese, shredded Cover chicken breasts in salted water and cook 'till tender (about 30 min.), remove chicken and save broth. Remove meat from bone and shred (easiest to shred using fork). Remove husks from tomatillos if using fresh. Combine tomatillos, peppers, onion, peeled & seeded avacados, salt & pepper, garlic and water in blender and blend 'till smooth. Turn mixture into a saucepan and add sour cream and 1/3 cup chicken broth. \ov 1 Stir to blend and heat gently - do NOT boil. Heat oil in skillet and ___ soften tortillas in oil one at a time, drain on paper towel. Place some chicken meat on tortilla and roll up. Place seam side down in oblong dish (I use glass) and cover with sauce. Top with Longhorn and Jack cheeses (mixed). Pre heat oven to 400 then reduce to 300. Place casserole in oven and bake 'till cheese is melted - about 15-20 min. Serve with extra sour cream and salsa in side dishes for topping if desired. Good with frijoles (refried beans) and fideo (recipe for fideo below) * tomatillos are the green tomatoes used in a lot of Mexican cooking. \ov 1 FIDEO _____ (This is a side dish which is rather bland, but good with the recipe above) 1/2 package of fideo noodles (also know as "vermicelli") 1 very small brown onion (diced well) 1 small can tomatoe sauce 1/8 tsp. salt COLD water (1 1/2 or 2 cans) pinch garlic puree Separate fideo then saute in oil untill a little brown (don't burn); keep turning it. Put in onions and garlic puree, saute a little more, add salt, tomatoe sauce and water, simmer, turning untill noodles are done - soft not firm. serves 4 Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 90-06-29 17:34 FROM: RODGERS_PAT @FORTY TO: DL.COSIG @ESSG SUBJECT: ??Tofu recipes?? I've NETVIEWed Guido's 3 cookbooks and found only 1 recipe using tofu. How 'bout some more from this international dist list (dish list?) I'll prime the pump with one my daughter brought home--she says it will save some forestland and help prevent water pollution and top soil degradation. ENCHILADA CASSEROLE (very mild; it won't burn your ears) 1 pkg (1 lb) firm tofu, cut into 1/2 inch cubes 1 medium onion, chopped 2 cloves garlic, minced 1 16-oz can corn 1 8-oz can tomato sauce 1 12-oz can enchilada sauce 1 pkg (12) corn tortillas 8 oz grated jack cheese 8 oz grated cheddar 1 4-oz can mile ortega chili peppers 1/2 tsp cumin (optional) 1/2 cup chopped cillantro (optional) In a large sauce pan, brown onion and garlic in a little oil. Add corn, chili peppers, and optional spices. Stir in tomato and enchilada sauces. Add tofu. Simmer 15 minutes. Grease casserole (lasagna-sized). Layer in: sauce, cheeses, tortillas (cut to fit edge of pan). Top off with thin layer of sauce and cheese. Bake at 350 degrees for 30 minutes. Can be prepared ahead and frozen before cooking.