La Fogatas Green Chicken Enchiladas Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/4 lbs: Tomatillos, quartered
1/2 cup: Water,
1 Clove: garlic, whole
2: Serrano chiles,
1/4 tsp: Salt,
1/4 tsp: Pepper,
1/3 cup: Cilantro leaves, loosely packed,chopped
Chicken stock, if needed
2: Whole chicken breasts,
Lightly salted water,
1 cup: Chicken stock,
1 cup: Peanut oil,
8: Corn tortillas,
1 cup: Sour cream,
1 lbs: Mozzarella cheese, grated
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp