*  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.
  
 
 
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