La Fogata Green Chicken Enchiladas
1/4 pound tomatillos, quartered
1/2 cup water
1 whole clove garlic
2 serrano chiles
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup cilantro leaves, loosely packed
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 pound mozzarella cheese, grated
Boil tomatillos in water with garlic, chiles, salt and pepper until
soft, about 15 to 20 minutes.
Puree cooked sauce in blender to liquefy. While blending, add washed
cilantro leaves; set aside.
The sauce yield is about 2 1/2 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 to 15
minutes. Cool. Chicken will be slightly under-cooked. 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 F. 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 to 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 F oven for 5 to 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.
Yield: 6 servings
Source: La Fogata Restaurant, San Antonio, Texas