Recipes from
A Question of Trust

Rubio’s Enchiladas Verdes

1 1/2 pounds cooked, seasoned, and shredded chicken*
15 softened, blue corn tortillas**
Green chili sauce***
1/2 pound shredded Monterey Jack cheese

Preheat oven to 350 degrees. Fill bottom third of softened corn tortilla with seasoned chicken and roll. Place rolled enchiladas side by side in a long, deep baking dish. Pour green chili sauce over enchiladas.

Sprinkle cheese over sauce. Cover with aluminum foil and bake at 350 degrees for 30 minutes.

1 1/2 pounds skinless, boneless chicken breasts 
5 cups water 
2 garlic cloves 
1 1/2 teaspoons salt 
1 teaspoon ground black pepper 
1 teaspoon cumin 
1 teaspoon chili powder

Place chicken in 4-quart pot; add garlic, salt, and pepper. Add water, making sure that chicken is covered by water. Bring to a boil, cover, and simmer for 1 1/2 hours or until chicken is tender. Let chicken cool enough to be handled. Shred chicken and add cumin and chili powder, mixing well. Use chicken stock for green chili sauce. This step can be prepared the day before and allowed to marinate over night.

** TO SOFTEN CORN TORTILLAS:

Method 1: Place 4 corn tortillas, single layer, in 15" x 15" electric skillet, cover with lid, heat at 350 degrees for a minute or until pliable enough to roll.

Method 2: Coat one side of corn tortilla with peanut oil and place oil side up on cookie sheet. Make a single layer of tortillas on cookie sheet. Heat at 350 degrees for 3 minutes.

*** Green Chili Sauce

3 tablespoons peanut oil 
12 tomatillos 
6 Serrano peppers 
6 Anaheim peppers 
3 jalapeno peppers 
3 garlic cloves 
1 1/2 tablespoons flour 
4 cups chicken stock 

To remove the tomatillos’ husks, carefully drop the peppers into boiling water and boil for a minute. Remove tomatillos from water and let cool to the touch. The husk should peel off easily. Wash other peppers. Cut and discard the stems. Place all peppers and garlic cloves on a cookie sheet and roast in oven at 350 degrees for 15–20 minutes. Let peppers and garlic cool to room temperature, then mince. In deep skillet, heat peanut oil to medium-high heat. Sauté peppers and garlic for five minutes. Add 1/2 cup of chicken stock. Sprinkle flour over chili mixture, stirring well. Gradually add the remaining chicken stock. Stirring constantly, simmer 5 minutes, making sure that all ingredients are evenly incorporated in the sauce. Immediately pour over rolled enchiladas in baking dish.

Spinach Lasagna 101

1 pound ground beef 
1/2 medium onion, chopped 
Salt and pepper 
16 ounces ricotta cheese 
1 pound mozzarella, shredded 
1 cup Parmesan, grated 
2 eggs 
1 box frozen spinach, well drained 
30 ounces Italian-style tomato sauce 
1 1/2 cups water 
9 lasagna planks, uncooked

Preheat oven to 350 degrees.

Brown beef and onion together. Salt and pepper to taste. In a mixing bowl blend the ricotta, half of the mozzarella, and all of the Parmesan. One at a time, stir in the eggs. Salt and pepper cheese mixture to taste. Add in the drained spinach. Allow the cheese blend to chill. Heat the sauce and water to simmer. Add the beef and onions to sauce. You are ready to layer.

Use enough sauce to cover pan’s bottom. Set three planks side by side. Add more sauce to cover the noodles. Make domino "six spots" with spoonfuls of cheese and spread. Layer three more planks. Repeat with sauce, cheese, and so forth, with enough sauce to cover it all. Sprinkle on remainder of mozzarella. Cover pan with aluminum foil. Bake at 350 degrees for 45 minutes. Remove foil cover and return to oven for 15 minutes more. Let stand for 10 minutes before serving.

Sommers’ Potato and Leek Soup

2 table spoons peanut oil (or suitable 3 tablespoons butter) 
5 medium potatoes, peeled, and thinly sliced 
3 leeks, thoroughly washed, thinly sliced* 
1 white onion, thinly sliced 
3 cups milk 
Salt and pepper

In a 4-quart saucepan, heat peanut oil to medium-high heat. Sauté potatoes, leeks, and onions until potatoes are almost tender. Add milk. Bring to a medium boil, cover, and simmer for 30 minutes. Salt and pepper to taste.

*Discard the greenery.