{"id":2801,"date":"2012-11-08T09:10:33","date_gmt":"2012-11-08T16:10:33","guid":{"rendered":"https:\/\/archives.ravenandcoyote.net\/?p=2801"},"modified":"2012-11-08T09:10:33","modified_gmt":"2012-11-08T16:10:33","slug":"green-chile-chicken-enchiladas","status":"publish","type":"post","link":"https:\/\/archives.ravenandcoyote.net\/?p=2801","title":{"rendered":"Green Chile Chicken Enchiladas"},"content":{"rendered":"<p>Approx 1 lb roasted skin-on green chiles<\/p>\n<p>2 T olive oil<\/p>\n<p>1 T butter<\/p>\n<p>(5-10) (to taste) large garlic cloves<\/p>\n<p>salt<\/p>\n<p>pepper<\/p>\n<p>ground cumin (fresh roasted is best)<\/p>\n<p>3 c chicken stock (or more, as needed)<\/p>\n<p>10 corn tortillas<\/p>\n<p>Approx 1 lb shredded cooked chicken<\/p>\n<p>2-3 c shredded cheese<\/p>\n<p>sour cream<\/p>\n<p>Preheat oven to 400.\u00a0 Chop chiles.\u00a0 (Original recipe said to skin, I just took the woody ends off.\u00a0 Charlie said the deseeding was likely included for people wanting less heat.)\u00a0 Heat olive oil and butter over med heat.\u00a0 Add garlic, cook until fragrant.\u00a0 Add chile, salt, pepper, cumin.\u00a0 Cook for a few minutes, stirring every so often.\u00a0 Add 1 c chicken stock (or more, if needed).\u00a0 Simmer down to 1\/3 original volume.\u00a0 Bring rest of chicken broth to a simmer, and dip the tortillas in it.\u00a0 (Quickly, just enough to dampen.\u00a0 You want them softer, but cornmeal mush, which they become very easily, is not the goal.)\u00a0 Transfer to baking sheets.\u00a0 Fill with chicken and 1 1\/4 c (ish) of the cheese.\u00a0 Wrap, put into a baking dish.\u00a0 Cover with chile sauce and top with cheese.\u00a0 Bake 15-20 minutes or until cheese is browned and bubbling.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Approx 1 lb roasted skin-on green chiles 2 T olive oil 1 T butter (5-10) (to taste) large garlic cloves salt pepper ground cumin (fresh roasted is best) 3 c chicken stock (or more, as needed) 10 corn tortillas Approx 1 lb shredded cooked chicken 2-3 c shredded cheese sour cream Preheat oven to 400.\u00a0 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[340,255],"tags":[47],"class_list":["post-2801","post","type-post","status-publish","format-standard","hentry","category-editing","category-poultry","tag-chicken"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=\/wp\/v2\/posts\/2801","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2801"}],"version-history":[{"count":2,"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=\/wp\/v2\/posts\/2801\/revisions"}],"predecessor-version":[{"id":2803,"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=\/wp\/v2\/posts\/2801\/revisions\/2803"}],"wp:attachment":[{"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2801"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2801"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2801"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}