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Title: La Fogata's Green Chicken Enchiladas
Categories: Mexican Poultry
Yield: 6 Servings
| 1/4 | lb | Tomatillos,quartered |
| 1/2 | c | Water |
| 1 | Clove garlic,whole | |
| 2 | Serrano chiles | |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/3 | c | Cilantro leaves,loosely packed,chopped |
| Chicken stock ,if needed | ||
| 2 | Whole chicken breasts | |
| Lightly salted water | ||
| 1 | c | Chicken stock |
| 1 | c | Peanut oil |
| 8 | Corn tortillas | |
| 1 | c | Sour cream |
| 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.
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