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Easy Mexican Meals
Learn how to make chicken and tomatillo enchilada gratin and cinnamon pan frances with Chef Marcela Valladolid.
Learn how to make chicken and tomatillo enchilada gratin and cinnamon pan frances with Chef Marcela Valladolid.
Cinnamon Pan Frances
Serves 6 to 8
Ingredients
3 large eggs
3/4 cup whole milk
1/4 cup Mexican crema or heavy cream
1 tablespoon plus 2 teaspoons ground cinnamon
1 tablespoon pure vanilla extract
1 cup plus 1 teaspoon sugar
4 bolillo rolls, or 1 baguette, cut into 2 x 3-inch rectangles
4 tablespoons (1/2 stick) unsalted butter, plus more for serving
Maple syrup, warmed
Directions
Whisk together the eggs, milk, crema, 2 teaspoons of cinnamon, the vanilla, and 1 teaspoon of the sugar. Pour into a 9x12-inch glass baking dish. Add the bread and turn to coat with the egg mixture. Cover and let stand until the bread absorbs the egg mixture, about 5 minutes.
Mix the remaining 1 cup sugar and 1 tablespoon cinnamon on a plate.
Melt 2 tablespoons of the butter in a large heavy skillet over medium heat. Add 4 bread slices and cook until golden brown and warmed through, about 3 minutes per side. Transfer the French toast to the plate with cinnamon sugar and turn to coat. Repeat, working in 3 more batches, with the remaining butter and bread.
Serve with maple syrup.
Chicken and Tomatillo Enchilada Gratin
Serves 4 to 6
Ingredients
9 tomatillos, husked and rinsed
1/4 medium white onion
1 serrano chile
1 small yellow chile
2 garlic cloves
1/4 bunch fresh cilantro
Salt and freshly ground black pepper
1/2 cup Mexican crema or sour
1/2 cup heavy cream
Vegetable oil
6 (6-inch) corn tortillas
1 1/2 cups shredded cooked chicken
1/2 cup shredded Monterey Jack cheese
Directions
Preheat the over to 350 degrees F.
Put the tomatillos, onion, serrano, and yellow chile in a heavy medium saucepan, cover with water, and bring to a boil over medium-high heat. Boil until the tomatillos turn olive-green color, about 10 minutes. Drain and transfer the tomatillos, onion, and chiles to a blender. Add the garlic and cilantro, and blend until smooth. Season with salt and pepper.
Mix the crema and heavy cream and season with salt.
Heat 1 tablespoon of oil in a small skillet over medium-high heat. Fry the tortillas, one at a time, until golden but still pliable, about 10 seconds per side. Transfer to paper towels to drain.
Put the tortillas on a work surface. Divide the shredded chicken evenly among the tortillas and roll up each like a cigar. Spread 1/3 cup sauce in a 9 x 13-inch glass baking dish. Arrange the enchiladas, seam side down, in one layer snugly in the dish. Pour the rest of the sauce over the enchiladas. Drizzle the cream mixture on top and sprinkle the cheese all over.
Bake until the cheese melts and starts to brown in spots, about 30 minutes. Serve immediately.
Recipes courtesy of Marcela Valladolid.
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