Monday, January 10, 2011
Although this is the second week of the year, I'm already cheating on my resolution to use a new ingredient every week. Today's ingredient is from last week. If I average one new ingredient a week, don't you think that's good enough?
My second new ingredient was queso fresco. I love cheese, so this was right up my alley. This soft cheese crumbles like feta and, actually, tastes a bit like mild feta. I wasn't sure how it would melt, but it melted pretty well on top of my enchiladas. I am definitely going to use it again.
Have you ever used queso fresco? If so, I'd love to hear how.
1.5 pounds boneless, skinless chicken breasts, cut in very large pieces
4 cups enchilada sauce
2 cups crumbled queso fresco cheese*, divided
4 ounce can chopped green chiles
1/2 cup cilantro, minced
Salt and pepper
12 soft corn tortillas
Preheat oven to 450 degrees. Pour enchilada sauce into a medium saucepan and bring to a boil. Add chicken. Reduce heat to medium low, and simmer until the chicken is cooked through, about 12-15 minutes, stirring occasionally.
Transfer the chicken to a plate and shred it with two forks. (Alternatively, cut it into bite-sized pieces.) In a medium-sized bowl, combine chicken, 1 cup queso fresco cheese, 1/2 cup of the enchilada sauce you cooked the chicken in, chiles, and cilantro. Season to taste with salt and pepper.
Wrap the tortillas in damp paper towels and microwave for 30 seconds to 1 minute, until tortillas are pliable.
Place about 1/3 cup chicken mixture on each tortilla and roll them up tightly. Place the rolled tortillas, seam-side down, in a 9x13 baking dish, and pour 1 cup enchilada sauce over top. Sprinkle with queso fresco. Cover dish with foil and bake for 10 minutes. Remove foil and bake 5 minutes longer, until cheese is melted . Serve with remaining enchilada sauce.
*Can't find queso fresco? Not attempting to use a new ingredient every week? Substitute your favorite cheese and let me know how it works.