Green Chicken Enchiladas

Yields:6 servings
Rate this Recipe
Recipe Cooking TimePreparation25 minutes
Cooking45 minutes
Ready In1 hours

Ingredients

1/4 pound tomatillos uartered
1/2 cup water
1 clove garlic whole
2 each green chili peppers serrano
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup cilantro leaves loosely packed,chopped
1 x chicken broth if needed
2 wholes chicken breasts
1 x water lightly salted
1 cup chicken broth
1 cup peanut oil
8 each corn tortillas
1 cup sour cream
1 pound mozzarella cheese rated

Directions

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.

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Member Review

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Turkey Tetrazzini

Sounds delicious, tastes delicious. This ones a keeper!!

 
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