Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Mexican Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Fresh poblano peppers (4 md)
1 lb chicken -- boneless, skinless,
- cooked, room temperature or
- warm
1/2 c Cilantro -- lightly packed
Salt -- to taste
1 1/2 lb Fresh tomatillos -- husks
- removed and rinsed -OR-
1 1/2 lb Canned tomatillos -- drained &
- rinsed
2 c Chicken stock -- divided
1 1/2 c Vegetable oil -- divided
12 Corn tortillas (6")
2 oz Chihuahua or Muenster cheese --
- chilled
1 md Tomato -- peeled and seeded
1/2 c Sour cream (approximate)
Char, peel, and seed the poblano peppers and set them aside. Shred
the chicken by pulling it apart with your fingers or by processing
it with a medium (4-mm) food processor slicing disk. There should
be 3 to 4 cups. Set aside.
To make the green salsa, mince the cilantro in a dry food processor
fitted with the metal blade. Add the roasted poblano peppers and
1/4 ts of salt; process until minced. Add the tomatillos and
process until the mixture is pureed, slowly adding 1 cup of the
stock. Process until smooth.
Transfer the salsa to a nonreactive skillet large enough to hold a
flat tortilla. Add 2 tb of the oil and 3/4 cup of the remaining
stock. Simmer until the sauce thickens slightly, about 15 minutes.
Adjust the seaonings, adding 1/4 ts of salt or more, as needed. Set
the sauce aside in the skillet. (The sauce can be covered and
refrigerated in a bowl for 48 hours.)
Heat the remaining oil in a large, heavy skillet to 325°F. Layer
paper towels on a baking sheet with additional toweling nearby. To
seal each tortilla, slip it into the hot oil for 15 to 20 seconds,
turning it once. Ust tongs to transfer the tortillas to the paper
towels and blot to remove any excess oil. Repeat with the remaining
tortillas.
Preheat the oven to 350°F and adjust the oven rack to the middle
position. To assemble the casseerole, work on the tortillas one at
a time as follows: warm the sauce and dip a sealed tortilla into
the sauce, coating each side. Rest the tortilla in a 15x10x3"
baking dish (use glass, porcelain, enamel, or earthenware, as the
sauce is acidic). Put a generous half cup of the shredded chicken
on each tirtilla, roll it up, and put it seam-side down in the
dish, starting aty one end. Place the rolled tortillas snugly side
by side in the dish and work on top of the rolled tortillas as the
dish fills up so that no sauce is lost.
Shred the cheese. Stir the remaining broth into the remaining
sauce, and heat it simmering--the sauce will thicken slightly.
Adjust the seasoning and spread all of the remaining sauce over the
enchiladas (rolled tortillas). Sprinkle with the cheese. Cover the
dish with aluminum foil. Bake until a sharp knife inserted into the
enchiladas is withdrawn hot, about 18 to 20 minutes.
Coarsely chop the tomato. Serve the enchiladas by spooning them out
of the baking dish. Garnish each portion with a generous spoonful
of sour cream and some chopped tomato.
