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La Fogata's Green Chicken Enchiladas

Yield: 6 Servings

Ingredients and directions for this recipe

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.

See also:
Previous recipe La Famiglia Scampi Principessa
Next recipe La Forchetta's Puttanesca

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