Chicken enchiladas with tomatillo sauce
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Chicken enchiladas with tomatillo sauce
  Chicken    Tomatillo    Mexican    Sauces  
Last updated 6/12/2012 12:49:25 AM. Recipe ID 10776. Report a problem with this recipe.
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      Title: Chicken enchiladas with tomatillo sauce
 Categories: Chicken, Mexican
      Yield: 4 Servings
 
MMMMM---------------------------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

MMMMM-------------------------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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Recipe ID 10776 (Apr 03, 2005)

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