Enchiladas Verdes(Green Chicken Enchiladas)

* Exported from MasterCook *

ENCHILADAS VERDES (GREEN CHICKEN ENCHILADAS)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Green Chckn Enchiladas
-(Enchiladas Verdes)
-----THE FILLING-----
2 Whole Chicken Breasts,
Halved
2 Cloves Garlic, Peeled
1/2 Carrot, Cut In Pieces
1 Yellow Onion, Peeled
& Halved
1 Bay Leaf, Broken
3 Sprigs Parsley
2 c Sour Cream
1/2 c Heavy Cream
6 oz Monterey Jack
-----SAUCE & ASSEMBLY-----
12 6" Corn Tortillas
No. 2452 Yields 6 Servings
3 lb Fresh Tomatillos
1 Clove Garlic, Peeled &
Minced
4 Serrano Chiles, Stems
Removed
1 t Sugar
- Salt
- Pepper
3/4 c Chicken Broth (From
Poaching the Chicken)
3 oz Queso Fresco or
"Enchilada Cheese",
Crumbled

Start with the filling: Place the chicken in a
saucepan. Add water to cover. Add the garlic, carrot,
bay leaf, parsley and half the onion. Bring to a boil.
Reduce heat. Cover. Simmer until the chicken is tender
(about 30 minutes). Let cool in the broth. Remove the
meat from the skin and bones. Shred the chicken meat.
Cover to prevent it from drying out. Set aside. Strain
the broth. Set aside. Combine the sour cream with the
heavy cream. Let stand at room temperature for 30
minutes to thicken. Shred the cheese. Set aside. Slice
the remaining onion. Rinse with cold water. Set aside
2 slices of onion per serving. Add the left over onion
to the broth. Combine the shredded chicken with half
of the shredded cheese. Set the remaining cheese
aside. Add 1/4 of the sour cream to the chicken and
cheese mixture. Blend carefully. Heat about 1" of oil
in a large skillet (one big enough to hold an unrolled
tortilla flat) to 300 degrees. Pass the tortillas, one
at a time, through the oil (to soften and seal them).
Press between paper towels to remove excess oil.
Divide the filling equally between the tortillas. Roll
each up and place, seam side down, in a buttered
casserole dish. Keep covered while preparing the
sauce. Preheat the oven to 400 degrees. Remove the
husks from the tomatillos. Wash off any sticky
residue. Combine the tomatillos, chiles and minced
garlic. Puree (a food processor will do this best).
Place the mixture in a saucepan. Bring to a boil. Stir
in the sugar, salt, pepper and the measured amount of
the chicken broth. Keep hot. Cover the tortillas in
the baking dish. Bake until heated through (about 10
minutes). Cover with the sauce. Top with the reserved
shredded cheese. Bake, uncovered, until the cheese
melts (5-8 minutes). Garnish with the reserved onion
slices and the crumbled cheese. Serve at once with the
remaining (room temperature) sour cream mixture.



- - - - - - - - - - - - - - - - - -