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| La Fogata's Green Chicken Enchiladas Recipe |
Category: Ethnic / Mexican
Rating:
N/A
Servings: 6
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Ingredients
1/4 lb tomatillos,quartered
1/2 cup water
1 clove garlic,whole
2 serrano chiles
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup cilantro leaves,loosely packed,chop; ped
1 chicken stock ,if needed
2 whole chicken breasts
1 lightly salted water
1 cup chicken stock
1 cup peanut oil
8 corn tortillas
1 cup sour cream
1 lb mozzarella cheese,grated
Cooking Directions:
From: Mike Fulcher from `creative mexican cooking' by anne lindsay greer1and
Boil tomatillos in water with garlic,chiles,salt and pepper until soft,about 15-20 minutes. puree cooked sause in blender to liquefy.while blending,add washed cilantro leaves.set aside. the sauce yield is about 2and1/2 cups.it will thicken upon standing and you may need to thin with chicken stock. simmer chicken in lightly salted water until tender about 10-15 minutes.cool chicken will be slightly undercooked.shred cooked chicken and then,just prior to serving,heat in 1 cup chicken stock.this will heat chicken without overcooking. in medium skillet,heat oil to 300 degrees.pass tortillas into hot oil for a few seconds to soften and seal.remove carefully and set aside between paper towels.do this just prior to assembly fill softened tortillas with shredded chicken and 1-2 tablespoons sauce.roll up and place seam-side-down in casserole.pour green sauce over top and garnish with sour cream and cheese. place in 375-degree oven 5-8 minutes or just long enough to melt cheese. note:sauce may be made a day in advance,but the dish is best when chicken is freshly prepared.
mexican,poultry
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