Chicken Enchiladas With Tomatillo Sauce

* Exported from MasterCook *

CHICKEN ENCHILADAS WITH TOMATILLO SAUCE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----SAUCE-----
1 1/4 lb Fresh tomatillos
1 -to....
2 Jalapeno peppers
1 sm Onion -- peeled and finely
-chopped
1 md Garlic clove
-peeled and minced
1 tb Vegetable oil
2 c Low-sodium chicken broth
1/4 ts Salt
-----ENCHILADAS-----
2 Whole chicken breasts
-boneless and skinless
2 tb Minced onion
1/3 c Sour cream
1/4 ts Salt
1/3 c Vegetable oil
8 Corn tortillas
1 c Sharp cheddar cheese
-coarsely grated
1/2 c Crumbled asiago cheese
-or substitute additional
-cheddar or jack cheese

1. TO MAKE THE SAUCE. Husk and wash the tomatillos.
Bring a pan of water to the boil, add the tomatillos
and jalapeno peppers and time for 10 minutes. Drain
and remove the stem ends of the peppers. Put the
tomatillos, peppers, onion and garlic in a food
processor and process to a coarse puree.

2. In a large pan heat the vegetable oil over medium
heat. Add the vegetable puree and simmer 2 minutes.
Stir in the broth and salt; simmer 15 minutes,
stirring occasionally. Set aside.

3. TO MAKE THE ENCHILADAS. Place the chicken in a
large saucepan and cover with cold water. Bring just
to a boil, reduce the heat, cover and simmer until
cooked through. Remove the chicken from the water and
cool slightly. Shred the chicken and set aside.

4. Combine the cooled, shredded chicken with the
minced onion, sour cream, and salt. Stir in 1/4 cup
of the tomatillo sauce. Set aside.

5. In a 9- to 10-inch frying pan heat the oil over
medium-high heat. Put 1 tortilla at a time in the hot
oil and fry about 30 seconds on each side. Drain on
paper towels. Cool slightly.

6. Spread a little of the sauce in a 9- by 13-inch
baking dish. Spoon some of the filling down the
center of each tortilla and roll. Place in the baking
dish; it will be a tight fit. Spoon the sauce over
the enchiladas and sprinkle with the cheddar and
asiago cheeses.

7. Bake in a preheated 350-degree oven 25 minutes.
Cool 5 minutes before serving.



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