robert-r
is Blowin Smoke!
- Joined
- Mar 29, 2015
- Location
- AntHome...
Hung a chicken for dinner a few days ago.
Shredded what was left.
Used this:
To make this:
Rolled the mix into logs for the filling.
Got the mole paste at my local tortilleria. Good stuff.
Slowly warmed the mole paste in a sauce pan and added chicken broth until thinned.
Topped the enchiladas with the paste and more shredded cheese.
Put it in the oven at 350*.
30 minutes later:
Time To Eat!
¡Mas fino!
I know it's not Q, but I wanted to share this cook with everyone.
What would I do different? The mole thickened up quite a bit while in the oven. Next time, thin the paste more (it was like chocolate pudding before it sets) and cover the enchiladas with it (and the cheese) about 15 minutes before removing from the oven. And used Crema for garnish instead of sour cream.
The mix: 1 1/2 cup shredded chicken, 1 cup shredded cheese, 1/4 cup sliced green onions, 1/4 cup sour cream, salt and pepper to taste.
Shredded what was left.
Used this:
To make this:
Rolled the mix into logs for the filling.
Got the mole paste at my local tortilleria. Good stuff.
Slowly warmed the mole paste in a sauce pan and added chicken broth until thinned.
Topped the enchiladas with the paste and more shredded cheese.
Put it in the oven at 350*.
30 minutes later:
Time To Eat!
¡Mas fino!
I know it's not Q, but I wanted to share this cook with everyone.
What would I do different? The mole thickened up quite a bit while in the oven. Next time, thin the paste more (it was like chocolate pudding before it sets) and cover the enchiladas with it (and the cheese) about 15 minutes before removing from the oven. And used Crema for garnish instead of sour cream.
The mix: 1 1/2 cup shredded chicken, 1 cup shredded cheese, 1/4 cup sliced green onions, 1/4 cup sour cream, salt and pepper to taste.
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