Oneeda's Kitchen Blog

Ingredients

12 corn tortillas
vegetable oil for pan-frying
3 cooked boneless skinless chicken breast halves, shredded
10 ounces shredded Monterey Jack cheese
3/4 cup minced onion
1/4 cup butter
1/4 cup all-purpose flour
2 cups chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chiles, drained
2 ounces shredded Monterey Jack cheese
1/2 cup chopped green onions
1/2 cup chopped fresh cilantro

Method

Preheat oven to 375 degrees F (190 degrees C).
Heat 2 tablespoons of oil in a skillet over medium-high heat. Fry tortillas (one at a time) for 5 seconds on each side to soften and make them pliable. Add more oil to pan as needed. Drain between layers of paper towel and keep warm.
Divide chicken, 10 ounces of Monterey Jack cheese, and onion among the 12 tortillas. Roll up each tortilla and place seam side down in a greased baking pan.
Melt the butter in a saucepan over medium heat. Add the flour and whisk until mixture begins to boil. Slowly add the broth, stirring with a whisk until thickened. Mix in the sour cream and chiles, heat thoroughly but do not boil, stirring occasionally. Pour mixture over the enchiladas.
Bake in pre-heated oven for 20 minutes or until heated through. Top with remaining Monterey Jack cheese and bake for 5 more minutes. Garnish with chopped green onions and cilantro.

Ingredients

1 cup vegetable oil for frying
6 hard-boiled eggs, shells removed
6 red chile peppers, seeded and chopped
4 cloves garlic
4 medium shallots
2 tomatoes, quartered
1 teaspoon shrimp paste
1 1/2 tablespoons peanut oil
1 tablespoon vegetable oil
1 teaspoon white vinegar
1 teaspoon white sugar
salt and pepper to taste

Method

Heat 1 cup oil in a small saucepan over medium-high heat. Deep fry the eggs in the hot oil until they are golden brown, 5 to 7 minutes; set aside.
Combine the chile peppers, garlic, shallots, tomatoes, and shrimp paste in a food processor; blend into a paste. Add in peanut oil. Process again until smooth.
Heat 1 tablespoon oil in a large skillet over medium heat. Pour the chile pepper mixture into the skillet. Stir the vinegar, sugar, salt, and pepper into the mixture. Add the fried eggs to the mixture, turning to coat. Reduce heat to medium-low; simmer until fragrant, about 5 minutes.

Ingrediant
Chicken breasts 4-6 nos.
Olive oil 2 tbsps.
Garlic, minced 1 clove.
Onion, minced 1 no.
Ginger root, minced 1″piece.
Peanuts, shelled, roasted, 1 cup
unsalted
Soya sauce 1 tbsp.
Turmeric 1 tsp.
Lemon juice1 no.
Chili peppers, minced 3 nos.
Rice As required
Onion, cut into rings 1 no.
Water 1 cup
Olive oil 1 tbsp.

Method

1.Clean and cut the chicken into small cubes.
2.Heat oil in a pan and saute the chicken cubes in it till they change colour.
3.Grind the minced garlic, minced onion, minced ginger root, peanuts, soya sauce, turmeric, lemon juice and chili peppers.
4.Keep this mixture covered on a double boiler and cook until the mixture thickens.
5.Saute the onion rings till they turn translucent.
6.Cook the rice, then mix the chicken and sauce.
7.Serve the chicken sauce mixture over the rice topped with fried onion rings.