So we were bad... very bad! We had New Mexico night last night and I made sopapillas... ooo a very naughty little treat. They came out so yummy too!!! I also made green chile chicken enchiladas. I'll post both recipes below, the sopapillas take a little experience with oil temperature so don't be disappointed if they don't come out too fluffy the first time you try it.
New Mexico Green Chile Chicken EnchiladasIngredients:
- 1 lb chicken, cubed
- 1-2 Tbls. extra virgin olive oil
- 4 C. grated cheddar
- Small package of corn tortillas (not flour)
- 13 oz container of Bueno green chile **
- 1 can cream of chicken soup
- 1/2 C. skim milk
- 1 tsp. chopped garlic
- 1/4 tsp. chili powder
- 1/4 tsp. cumin
- 1/8 tsp. black pepper
- 1/8 tsp. ground red pepper (optional)
- 2 Tbls. chopped onion
- Preheat oven to 350 degrees.
- Saute chicken in large pan with extra virgin olive oil until cooked.
- Brown garlic and onion in pan with chicken, add green chile, chili powder, cumin, black pepper and red pepper to pan. Stir.
- Add cream of chicken soup and milk to pan, simmer for 5 minutes.
- Layer corn tortillas on bottom of 13 x 9" pan, spoon half of chicken mixture onto tortillas, sprinkle 2 C. cheddar on top of chicken. Layer again with tortillas, remaining chicken and cheddar.
- Bake in oven for 20 - 25 minutes until cheese is bubbly.
- Serve with sour cream if desired.
** If you can't find already made roasted green chile you can roast it yourself, here is a recipe I recommend. Roasting Anaheim Peppers. It's easy just time consuming, you can do this ahead of time and keep it packaged in the freezer; I usually use about 5 peppers for this recipe.
- 1 1/2 C. flour
- 2 tsp. baking powder
- 3/4 tsp. salt
- 2 Tbls. vegetable shortening, cut into 1/2" pieces
- 1/2 C. warm water
- 1 qt. of vegetable oil, for frying
- Preheat oil in tall pan on med - high.
- Mix flour, baking powder and salt in large bowl.
- Cut vegetable shorting into flour mixture until crumbly.
- Mix in warm water with blender until dough forms, let dough rest for 15 minutes.
- Roll out (dough should be the thickness of a hard cover book about 1/2 cm, not to thick, not too thin.)
- Cut dough into squares, about 3 x 4".
- Fry two pieces at a time in very hot oil (med-high setting - oil should boil when dough is placed in pan.)
- Turn sopapillas often until golden, remove and drain on toweling.
- Serve with honey.