Chicken enchiladas w/ salsa verde
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Chicken enchiladas w/ salsa verde
  Chicken    Salsa    Poblano  
Last updated 6/12/2012 1:13:46 AM. Recipe ID 42347. Report a problem with this recipe.
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      Title: Chicken enchiladas w/ salsa verde
 Categories: Main dishes, Poblano, Serrano, Chicken
      Yield: 6 Servings
      2 lb Tomatillos; husks Removed
      1 lb Poblano peppers
    1/2 c  Pumpkin kernels; roasted
      4    Cloves Garlic
    1/3 c  Fresh Cilantro; chopped,
           -lightly pak
      2 c  Chicken broth
      2    Fresh Serrano Chiles;
           -chopped (up to 4)
      1    Whole Red Onion
     15    Corn Tortillas; Cut in half
      3 c  Chicken; shredded & cooked
      3 c  Jack cheese; shredded
           Cilantro sprigs
      1 c  Sour Cream
  1. Rinse tomatillos. Place tomatillos and poblanos in a 10- by 15 inch
  baking pan. Broil 4 to 6 inches from heat, turning as needed, until
  blackened all over, about 20 min. total. When cool enough to handle,
  pull off and discard poblano peels, stems, seeds, and veins.
  2. In a blender of food Processor, whirl ( in batches if necessary)
  tomatillos, poblanos, pumpkin seeds, garlic, cilantro, and broth until
  smooth. Add Serranos and puree.
  3. Meanwhile, peel onion and cut 3 or 4 thin slices from the center.
  Seperate slices into rings and wrap artight. Finely chop remaining
  4. Spread 1 cup chili sauce over the bottom of a shallow 3-quart
  casserole (about 10-12 in). Cover sauce with 1/3 of the tortillas,
  overlapping. Scatter 1/2 of the chicken, 1/2 of the chopped red
  onion, and 1 cup of the cheese over the tortillas. Spoon 1 cup chili
  sauce over cheese. Cover completely with another 1/3 of the
  tortillas. Scatter remaining chicken, onions and 1 cup cheese over
  tortillas; moisten evenly with 1 cup chili sauce. cover with
  remaining tortillas, then coat tortillas evenly with remaining sauce.
  5. Bake in a 400 F. oven until sauce is bubbling at edges, about 15
  minutes. Sprinkle remaining cheese on enchiladas and bake until it
  melts, 2 to 3 minutes.
  6. Scatter red onion rings over enchiladas and garnish with ciantro
  sprigs. Cut into rectangles and serve with a wide spatula. Add salt
  and sour cream to taste.

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Recipe ID 42347 (Apr 03, 2005)

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