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                 CHICKEN ENCHILADAS WITH TOMATILLO SAUCE

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chicken                          Mexican

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----SAUCE-----
   1 1/4   lb           Fresh tomatillos
   1                    -to....
   2                    Jalapeno peppers
   1       sm           Onion -- peeled and finely
                        -chopped
   1       md           Garlic clove
                        -peeled and minced
   1       tb           Vegetable oil
   2       c            Low-sodium chicken broth
     1/4   ts           Salt
                        -----ENCHILADAS-----
   2                    Whole chicken breasts
                        -boneless and skinless
   2       tb           Minced onion
     1/3   c            Sour cream
     1/4   ts           Salt
     1/3   c            Vegetable oil
   8                    Corn tortillas
   1       c            Sharp cheddar cheese
                        -coarsely grated
     1/2   c            Crumbled asiago cheese
                        -or substitute additional
                        -cheddar or jack cheese

  1. TO MAKE THE SAUCE.  Husk and wash the tomatillos.
  Bring a pan of water to the boil, add the tomatillos
  and jalapeno peppers and time for 10 minutes.  Drain
  and remove the stem ends of the peppers.  Put the
  tomatillos, peppers, onion and garlic in a food
  processor and process to a coarse puree.
  
  2. In a large pan heat the vegetable oil over medium
  heat.  Add the vegetable puree and simmer 2 minutes.
  Stir in the broth and salt; simmer 15 minutes,
  stirring occasionally.  Set aside.
  
  3. TO MAKE THE ENCHILADAS.  Place the chicken in a
  large saucepan and cover with cold water.  Bring just
  to a boil, reduce the heat, cover and simmer until
  cooked through.  Remove the chicken from the water and
  cool slightly.  Shred the chicken and set aside.
  
  4. Combine the cooled, shredded chicken with the
  minced onion, sour cream, and salt.  Stir in 1/4 cup
  of the tomatillo sauce.  Set aside.
  
  5. In a 9- to 10-inch frying pan heat the oil over
  medium-high heat. Put 1 tortilla at a time in the hot
  oil and fry about 30 seconds on each side. Drain on
  paper towels.  Cool slightly.
  
  6. Spread a little of the sauce in a 9- by 13-inch
  baking dish.  Spoon some of the filling down the
  center of each tortilla and roll.  Place in the baking
  dish; it will be a tight fit.  Spoon the sauce over
  the enchiladas and sprinkle with the cheddar and
  asiago cheeses.
  
  7. Bake in a preheated 350-degree oven 25 minutes.
  Cool 5 minutes before serving.
 


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