Chicken Enchiladas Verdes

* Exported from MasterCook *

CHICKEN ENCHILADAS VERDES

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Mexican Chicken
Casseroles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Fresh poblano peppers (4
-medium)
1 lb Skinned, boneless cooked
-chicken, at room
-temperature or warm
1/2 c Lightly packed cilantro
-leaves
Salt, to taste
1 1/2 lb Fresh tomatillos, husks
-removed and rinsed (OR
-drained and rinsed canned
-tomatillos)
2 c Chicken stock, divided
1 1/2 c Vegetable oil, divided
12 Corn tortillas (6-inch
-diameter)
2 oz Chihuahua or Muenster
-cheese, chilled
1 md Tomato, peeled and seeded
1/2 c Sour cream (about)

Char, peel, and seed the poblano peppers and set them
aside. Shred the chicken by pulling it apart with your
fingers or by processing it with a medium (4-mm) food
processor slicing disk. There should be 3 to 4 cups.
Set aside.

To make the green salsa, mince the cilantro in a dry
food processor fitted with the metal blade. Add the
roasted poblano peppers and 1/4 teaspoon of salt;
process until minced. Add the tomatillos and process
until the mixture is pureed, slowly adding 1 cup of
the stock. Process until smooth.

Transfer the salsa to a nonreactive skillet large
enough to hold a flat tortilla. Add 2 tablespoons of
the oil and 3/4 cup of the remaining stock. Simmer
until the sauce thickens slightly, about 15 minutes.
Adjust the seaonings, adding 1/4 teaspoon of salt or
more, as needed. Set the sauce aside in the skillet.
(The sauce can be covered and refrigerated in a bowl
for 48 hours.)

Heat the remaining oil in a large, heavy skilet to 325
degrees. Layer paper towels on a baking sheet with
additional toweling nearby. To seal each tortilla,
slip it into the hot oil for 15 to 20 seconds, turning
it once. Ust tongs to transfer the tortillas to the
paper towels and blot to remove any excess oil.
Repeat with the remaining tortillas.

Preheat the oven to 350 F and adjust the oven rack to
the middle position. To assemble the casseerole, work
on the tortillas one at a time as follows: warm the
sauce and dip a sealed tortilla into the sauce,
coating each side. Rest the tortilla in a
15-by-10-by-3-inch baking dish (use glass, porcelain,
enamel, or earthenware,as the sauce is acidic). Put a
generous half cup of the shredded chicken on each
tirtilla, roll it up, and put it seam-side down in the
dish, starting aty one end. Place the rolled tortillas
snugly side by side in the dish and work on top of the
rolled tortillas as the dish fills up so that no sauce
is lost.

Shred the cheese. Stir the remaining broth into the
remaining sauce, and heat it simmering--the sauce will
thicken slightly. Adjust the seasoning and spread all
of the remaining sauce over the enchiladas (rolled
tortillas). Sprinkle with the cheese. Cover the dish
with aluminum foil. Bake until a sharp knife inserted
into the enchiladas is withdrawn hot, about 18 to 20
minutes.

Coarsely chop the tomato. Serve the enchiladas by
spooning them out of the baking dish. Garnish each
portion with a generous spoonful of sour cream and
some chopped tomato.



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