- Stand Mixer: Essential for making sauces smoothly and handling dough preparation efficiently.
- Cast Iron Skillet: Perfect for browning chicken, sautéing vegetables, and baking enchiladas directly in the oven.
- Food Processor: Useful for chopping onions, garlic, and tomatillos quickly and finely.
- Saucepan (Medium Size): Ideal for simmering sauces and making them richer in flavor by slowly cooking ingredients.
- Non-Stick Fry Pan: Great for ensuring enchiladas don't stick, facilitating even cooking without additional oil.
- Oven Mitts: Crucial for safely handling hot baking dishes and pans during the preparation process.
- Baking Dish (9x13 Inches): Suitable for baking enchiladas in an oven at the right temperature.
- Measuring Cups & Spoons Set: Accurate measurements are key to achieving the perfect balance of ingredients in any recipe.
- Cutting Board: Provides a clean and safe surface for cutting vegetables, chicken, and other components of your enchiladas.
- Whisk: Essential for emulsifying sauces like tomatillo cilantran sauce to the perfect consistency.
- Colander (Medium Size): Useful for rinsing vegetables and draining any excess liquid from cooked ingredients.
2 pounds large tomatillos, husked, rinsed, halved
1 1/4 cups low-salt chicken broth
10 garlic cloves, peeled
2 cups sliced green onions
2 cups (packed) very coarsely chopped fresh cilantro
1 large serrano chile, sliced (with seeds)
12 5- to 6-inch corn tortillas
1 purchased roasted chicken, meat torn into strips (about 4 cups)
1 pound whole-milk mozzarella cheese, cut into strips
1 cup whipping cream
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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