Green Chicken Enchiladas
1.5 chicken breasts
2 chicken thighs
1 tbsp. Olive oil
Salt and pepper – season chicken
1 tbsp. Chili powder – season chicken
1 can green enchiladas sauce
2 cans El Pato spicy tomato sauce
3 green onions - diced
1 can roasted whole green chilies - chopped
8 oz. mixed cheese - mozzarella, cheddar, Colby Jack and Jack cheese
1 yellow onion - sliced
12 corn tortillas
¼ red onion – chopped for topping
Pre-heat the oven to 350°
Season chicken with salt, pepper and chili powder
Bake chicken for 40 mins at 350°, let cool, shred chicken, set aside.
In a pan with a tablespoon of olive oil sauté one whole onion chopped into slices once soft add your shredded chicken, once all is sautéed together after about 30 seconds add a can of El Pato spicy tomato sauce, stir and set aside. Chop roasted green chilies set aside.
Layer in a pan first green enchilada sauce and then a layer of corn tortillas then add chicken the cheese then roasted green chilies repeat one more layer and bake for 20 mins or until cheese is melted and slightly golden top with diced green onions and diced red onion.
2 cans of condensed sweetened milk
2 cans of evaporated milk
2 tsp. of vanilla
2 cups white sugar
Preheat oven to 325°
with a pan of water (water- bath)
Add 4 eggs, 2 cans of condensed sweetened milk, 2 cans of evaporated milk and 2 tsp. of vanilla to the blender blend for 30 seconds set aside. In a small sauce pan melt 2 cups of white sugar until completely melted and caramelized, be careful not to burn. Use any glass dish (remembering it needs to fit in water-bath). Poor in caramelized sugar and move around bottom of glass baking dish, it should harden and chill very quickly. Add egg mixture on top of caramelized sugar and place in the other pan with the water also known as a water-bath. Bake for 1 hour watch carefully not to burn. Use a knife or toothpick to check the middle of your flan if it comes out clean your flan is done. Chill in the refrigerator overnight the next day grab whatever you plan on serving on place it on top of your dish and flip over your flan will smoothly come right out of your dish.
*Place glass dish in large roasting pan or baking pan. Add enough hot water to come halfway up sides of glass dish.