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| RECIPE FOR LA FOGATA'S GREEN CHICKEN ENCHILADAS |
Title: La Fogata's Green Chicken Enchiladas
Category: Mexican Chicken -game
Serves: 6
Ingredients:
| 0.25 | lb | Tomatillos,quartered | | 0.50 | c | Water | | 1.00 | | Clove garlic,whole | | 2.00 | | Serrano chiles | | 0.25 | ts | Salt | | 0.25 | ts | Pepper | | 0.33 | c | Cilantro leaves,loosely | | | packed,chopped | | | Chicken stock ,if needed | | 2.00 | | Whole chicken breasts | | | Lightly salted water | | 1.00 | c | Chicken stock | | 1.00 | c | Peanut oil | | 8.00 | | Corn tortillas | | 1.00 | c | Sour cream | | 1.00 | lb | Mozzarella cheese,grated |
Instructions:
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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