Summertime dining should always be a fiesta of the senses! In that vein, enjoy these delicious recipes courtesy of Chevy Chase resident Pati Jinich, the James Beard Award-winning and Emmy Award-nominated host of PBS’s “Pati’s Mexican Table.”
Three-Cheese Chicken Enchiladas
Ingredients
- 16 corn tortillas homemade or store-bought
- Double recipe Colorado Chile Salsa
- 4 cups shredded cooked chicken or rotisserie chicken
- 1 cup Mexican crema or sour cream
- 2 cups grated Oaxaca cheese or mozzarella (8 ounces)
- 2 cups grated asadero or Muenster, or Monterey Jack cheese (8 ounces)
- 1 cup crumbled Cotija cheese or grated Pecorino Romano or Parmigiano-Reggiano (4 ounces)
- 2 ripe avocado halved, pitted, and sliced, for garnish (optional)
Instructions
- Preheat the oven to 400℉, with a rack in the middle. Heat a comal or large skillet over medium-low heat for at least 5 minutes.
- One or two at a time, heat the tortillas on the comal or skillet, without overlapping, for about a minute per side, until malleable and warm. Cover or wrap in a kitchen towel to keep warm.
- Pour about 1 cup of the salsa into a 9-x-13-inch baking dish and spread it evenly over the bottom. One by one, place each tortilla on a cutting board and sprinkle about 1/4 cup of the chicken evenly down the middle. Roll up into a chubby soft taco and place seam down in the baking dish. Pour the remaining salsa over the enchiladas and top with the cream. Cover with the grated cheeses and sprinkle the Cotija, Romano, or Parmesan over the top.
- Bake for 15 to 20 minutes, or until the cheese has completely melted and begun to lightly brown around the edges. Serve hot.
Colorado Chile Salsa
Ingredients
- 1 pound ripe tomatoes
- 2 colorado or guajillo chiles stemmed and seeded
- 2 cloves garlic peeled
- 1 1-inch thick slice large white onion (about 2 ounces) peeled of outer skin
- 1 teaspoon kosher or sea salt or to taste
- 1/2 teaspoon freshly ground black pepper
- 2 Tablespoons vegetable oil
Instructions
- Combine the tomatoes, chiles and garlic in a medium saucepan, cover with water and bring to a boil over medium-high heat. Reduce heat to medium and simmer for 10 to 15 minutes, until tomatoes are completely cooked and mushy and the chiles are plumped and rehydrated.
- Transfer the tomatoes, chiles and garlic to a blender, add the onion, salt and pepper, and purée until completely smooth.
- Heat the oil in a medium saucepan over medium heat. Once hot, pour in the tomato sauce, cover partially and simmer for 5 to 6 minutes, stirring occasionally, until the flavors and color have deepened and the sauce has thickened slightly. Serve hot, warm, room temperature or chilled. The salsa will keep for 5 days in the refrigerator.
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