I made your chicken enchilada with green sauce, and I have leftover sauce. What would you suggest I put it on? It is good, but I only had so much chicken.
Eggs. Huevos rancheros: fried torilla, beans, cheese, eggs, sauce.
You could pour it over stacked Enchiladas.
Home Cookin Chapter: Recipes From Thibeault's Table
Source: Southwest Cookbook
Vegetable oil for frying
12 corn tortillas (6 inches)
1-1/2 cups (12 fl ounces) chileen Chili Sauce (recipe on page 195)
2 cups (8 ounces) grated Monterey Jack or Cheddar Cheese
3/4 cup finely chopped onion
Preheat oven to 350Ã¯Â¿Â½F. Pour vegetable oil into a medium , heavy skilled to depth of 1/2 inch. Heat the oil over medium high heat to 375Ã¯Â¿Â½F, or until a strip of tortilla browns in 60 seconds. Soften the tortillas, one at a time, for about 5 seconds per side in the hot oil and drain on paper towels.
Heat the green chili sauce in a shallow pan and dip each softened tortilla into the sauce. Place 1 coated tortilla on an oven proof plate and top with 1 tablespoons green cili sauce, 2 tablespoons grated cheese and 1 tablespoon chopped onion; repeat twice so that 1 serving contains 3 layered tortillas. Repeat with the remaining ingredients to make 4 tortilla stacks. Bake the stacks for 3 to 5 minutes, or until the cheese melts.
NOTE: Add cooked chicken and or pinto or black beans between layers.
Green Chili Sauce
1 Jalapeno chili seeded and diced
1 garlic clove crushed
1/4 cup chopped green onions
4 tomatillos, husked and diced (or use canned)
1-1/2 cups chicken stock
2 new Mexico green or Anaheim chilies, roasted, peeled, cored, seeded and diced.
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1 tablespoon heavy cream
Salt and freshly ground pepper to taste
In a medium saucepan, place the jalapeno , garlic, green onions, tomatillos and chicken stock. Bring to a boil over medium-high heat' reduce heat and simmer until theliquid is reduced to about 1 cup about 15 to 20 minutes.
Pour the chicken stock misture into a blender or food processor. Add the Anaheim chilies, cilantrol and lime juice; puree until smooth. Add salt and pepper. Add the cream and mix again. Serve warm. Keep 1 to 2 days refrigerated.
You can serve it just over plain rice as well or use it as a dip for tortilla chips. Helene's suggestions are good also.