La fogata's green chicken enchiladas
Yield: 6 servings
Ingredients:
- 1/4 lb Tomatillos quartered Chicken stock if needed
- 1/2 c Water 2 Whole chicken breasts
- 1 Clove garlic whole Lightly salted water
- 2 Serrano chiles 1 c Chicken stock
- 1/4 ts Salt 1 c Peanut oil
- 1/4 ts Pepper 8 Corn tortillas
- 1/3 c Cilantro leaves
Instructions:
loosely 1 c Sour cream -packed chopped 1 lb Mozzarella cheese grated 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.
