My favorite Mexican restaurant is closing their doors this month. The owners decided to retire... This brings much sadness to me for the fact they make the most incredible enchiladas in the world. I have enjoyed 'The Mexican Affair's' food for well over twenty years. I order the exact same thing every time. The Palomas Blancas which are Chicken and cream cheese enchiladas. My family and I made a recent pilgrimage to Long Beach, California and discovered the impending closing of this incredible restaurant. Our food server was the owner Ruth Lopez. I asked Senora Lopez if I could have her recipe for Palomas Blancas and she said yes! So I am sharing this incredible recipe with you... Please enjoy...
Palomas Blancas (Chicken and Cream Cheese Enchiladas)
Serves 12-15
3 lbs chicken breast, cooked and shredded
12 cups water
2 tsp salt
1 tsp garlic powder
3 Tbsp vegetable shortening
1 small yellow onion, diced
1 medium tomato, diced
1/2 lb butter
1 dozen flour tortillas, medium size
8oz Ortega whole chile peppers cut into strips
8oz cream cheese, sliced thin horizontally
8oz grated jack cheese
2 cups heavy whipping cream
14.5 oz can black olives, sliced
In a large pot with water, boil salt, garlic and chicken until tender and shred, set aside. In a large skillet heat vegetable shortening, add diced onions and saute until tender. Add diced tomatoes and simmer for one minute. Add chicken and cook for about 5 minutes over medium heat.
In a medium skillet melt butter on low heat. Coat all flour tortillas with butter on each sided.
Preheat oven to 350 degrees. Now you are ready to assemble your first paloma. In the center of the tortilla add 2 Tbsp of the chicken, now add 4 strips of the Ortega pepper and 2 strips of the cream cheese. Take each side of the tortilla and fold ends first, then fold to the center loosely. Place the palomas in a shallow baking pan. Top with jack cheese and pour heavy whipping cream over each paloma. Bake for 15to 20 minutes. Now top with green onions an black olives...
