If you are not on the email list for Vortex Cellars you may have missed out on a great Chicken Enchilada recipe. I’ve reprinted, with permission, the recipe below.
Vortex Cellars will also be celebrating the 1 year anniversary on Sunday, August 25th from 1-5pm. They will be pouring some of their rare library wines, and will waive the tasting fee for the day to celebrate.
Pair Vortex Tempranillo with Easy Enchiladas
Chicken Enchiladas
10 to 15 tomatillos, peeled and quartered
1/2 onion, plus more to garnish, chopped
3 Serrano chiles, chopped (add more for more spice!)
3 garlic cloves, minced
Salt and pepper, to taste
2 chicken breasts, cooked and shredded1 head of romaine lettuce, shredded
1 cup cotija cheese or any other fresh cheese, crumbled
1 cup sour cream
Corn tortillas, to taste
Saute tomatillos with chiles, onion and garlic until cooked, about 5 minutes. Blend until smooth, add salt and pepper to taste, then return to pot and simmer until thick, about 15 minutes. Meanwhile, fry tortillas in a separate pan in olive oil.
To plate enchiladas, submerge one fried tortilla in the tomatillos sauce until soft. Set tortilla on a plate, then add chicken and roll into an enchilada. Add more sauce on top, then garnish with sour cream, cheese, lettuce and fresh onion.
Continue with remaining ingredients, then serve with Vortex Cellars Tempranillo!
Reprinted from Vortex Cellars with permission.
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