💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › americas › mexican › green-… captured on 2022-07-16 at 19:46:39.
View Raw
More Information
⬅️ Previous capture (2022-06-12)
-=-=-=-=-=-=-
- Exported from MasterCook *
LA FOGATA'S GREEN CHICKEN ENCHILADAS
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Mexican Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 lb Tomatillos,quartered
1/2 c Water
1 Clove garlic,whole
2 Serrano chiles
1/4 ts Salt
1/4 ts Pepper
1/3 c Cilantro leaves,loosely
-packed,chopped
Chicken stock ,if needed
2 Whole chicken breasts
Lightly salted water
1 c Chicken stock
1 c Peanut oil
8 Corn tortillas
1 c Sour cream
1 lb Mozzarella cheese,grated
From: Mike Fulcher from `creative mexican cooking' by
anne lindsay greer1and
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. note:sauce may be made a day in
advance,but the dish is best when chicken is freshly
prepared.
- - - - - - - - - - - - - - - - - -