Baby Lady has been inquiring, repeatedly, when I was going to post this meal. You see, these are Baby Lady’s Crispy Green Enchiladas. I call them taquitos but as she pointedly reminded me she made it so she can call it whatever she wants. Somedays…
Because this is Baby Lady’s recipe, I told her she had to write the post. So this is what she had to say about it.
Seriously some people. This is a simple recipe which can be done on a week night. Growing up in El Paso my mother, like many other mothers, created many a dish by using leftovers from previous meals. While she never fixed this particular dish, she was very creative in the way she used ingredients to make them new and fresh.
I’d love to say that the inspiration for this meal was mine alone but this is simply not the case. You see, enchiladas come in different forms. You can have rolled, stacked, refried and even casserole enchiladas. Similarly chilaquiles/migas also come in various forms. I was reminded of this while watching PBS’ Pati’s Mexican Table one lazy Saturday afternoon. Pati reminded viewers about the battle between the people that like crunchy chilaquiles versus soft warm chilaquiles. This got me thinking about enchiladas and enchilada casserole. I love the crunchy ends with all that crusty cheese. So, while the Sweetieman will call these taquitos, I choose to call them crispy crunchy enchiladas. Did you also notice he changed the name too?
Anyway, this meal is simply a variation of the standard enchilada which is soft and soaked with sauce. I am simply presenting a crispy crunchy alternative. I hope you give them a try and enjoy them as much as we did.
Now, while Baby Lady takes credit for making this dish, all the work had already been done!!!!! I roasted the chicken, the salsa verde was already made (of course, as she has “casually” pointed out, she made the salsa verde previously). All she had to do was lightly fry the tortilla, roll it with chicken and bake it to get it crispy. Some people’s children. Sheesh! 😀 This is what she did and these are really tasty, even if she does call them enchiladas. 😛
- Corn tortillas (3 per person)
- 1/4 cup oil
- 1/2 lb roasted, shredded chicken
- toothpicks ( don’t eat those)
- salsa verde (recipe found here)
- Mexican crema
- queso fresco
- fresh cilantro, for garnish
Heat oil in heavy pan over medium high heat. Lightly fry tortilla in the hot oil until soft, roughly 20 – 30 seconds on each side.
Remove from heat ensuring not to crisp and place on a paper lined plate to absorb some of the oil. Continue until all tortilas have been softened in the oil.
Once tortillas have cooled or at least until you can handle them. Place shredded chicken in center of each tortillas.
Secure with a toothpick and place on a baking sheet.
Continue until all have been rolled. Place in a preheated 350 F oven.
Bake until golden and crisp on the edges.
Baking the enchiladas will give you the crispiness frying would give you with a whole lot less oil. Also, if Baby Lady actually fried these, she would have to admit these are taquitos. 😮
While the enchiladas are baking, heat the salsa verde.
To plate, place three of the rolled crispy crunchy enchiladas on a plate. Make sure to remove the toothpicks! 😉 You have no idea how many cooks have left a toothpick behind for unsuspecting guests. hmmm.. 🙂
Anyway, top with the warm tomatillo sauce making sure to cover each piece.
Drizzle with mexican crema.
Crumble queso fresco over the top.
Garnish with a sprig of cilantro for additional color, serve & enjoy.