Free Recipe La Fogata s Green Chicken Enchiladas
Recipe Type: Free Mexican Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 6
Ingredients for La Fogata s Green Chicken Enchiladas Recipe
1/4 lb Tomatillos,quartered
Chicken stock ,if needed
1/2 c Water
2 Whole chicken breasts
1 Clove garlic,whole
Lightly salted water
2 Serrano chiles
1 c Chicken stock
1/4 ts Salt
1 c Peanut oil
1/4 ts Pepper
8 Corn tortillas
1/3 c Cilantro leaves,loosely
1 c Sour cream
-packed,chopped 1
lb Mozzarella cheese,grated
La Fogata s Green Chicken Enchiladas Preparation
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.
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