Green Chicken Enchiladas
1/4 lb 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
2 whole chicken breasts
1 lightly salted water
1 cup chicken stock
1 cup peanut oil
8 corn tortillas
1 cup sour cream
1 lb mozzarella cheese, grated
Boil tomatillos in water with garlic, chiles, salt and pepper until soft, about
15-20 minutes. puree cooked sauce in blender to liquefy. while blending, add
washed cilantro leaves. Set aside.
The sauce yield is about 2 and 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 10-15 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
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
Note: sauce may be made a day in advance, but the dish is
best when chicken is freshly prepared.