Ingredients
- 1 pound tomatillos, peeled
- 2 garlic cloves
- 1/4 small onion
- 1/4 cup fresh cilantro
- 1/2 cup chicken broth
- 2 tablespoons canola or vegetable oil
- 1 tablespoon all-purpose flour
- 11/2 pounds boneless, skinless
- 6 ounces cotija cheese or feta cheese
- 1 cup canola or vegetable oil
- 20 corn tortillas
- 6 ounces queso fresco or Monterey Jack cheese
- 1/2 cup shredded cilantro (optional)
Ingredients for Pomegranate Margatini
- Ice cubes
- 2 ounces pomegranate juice
- Juice from 1/2 lime
- 2 ounces silver tequila
- Pomegranate seeds
- 1 box red jello
- 1 box green jello
Directions for Enchiladas
1. Make enchilada sauce by placing tomatillos in small saucepan; add enough water to cover by 1 inch. Cook over medium heat 15 minutes or until tomatillos are tender. Strain tomatillos and discard cooking liquid. Place tomatillos in blender or food processor with garlic, onion, cilantro and broth; purée until smooth. Heat 2 tablespoons oil in medium skillet over medium heat. Add flour and stir until brown. Add enchilada sauce to skillet. Stir to combine. Lower heat and cook 15 minutes, stirring occasionally.
2. In mixing bowl, combine chicken, cotija cheese and 3 tablespoons enchilada sauce. 3. Heat 1 cup oil in medium skillet. Dip each tortilla, 1 at a time, in oil until soft (about 10 seconds). Place tortillas on baking pan. Spoon one-fourth chicken and cheese mixture into tortilla. Roll up tortilla; place seam-side down into skillet. 4. Cover enchiladas with warm sauce. Top with queso fresco. Heat over medium heat 5 minutes or until warm. Garnish with cilantro. Serve immediately.
Directions for Margatini
Mix the box of both red and green jello together on a plate. Run a lime wedge around the rim of the martini glass and dip rim in jello sugar.. Fill a cocktail shaker with ice. Add pomegranate juice, lime and tequila. Shake vigorously and strain into a chilled glass. Garnish with pomegranate seeds. Makes 1 serving.
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