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    Chicken Enchiladas Verdes


    Source of Recipe


    Martha Stewart Living May 2009


    List of Ingredients


    • 1.5 lb bone-in chicken breast halves, skin removed
    • 1/2 med white onion, halved crosswise
    • 1 whole garlic clove
    • 1/2 tsp coarse salt
    • 2 cups loosely packed fresh cilantro
    • 1.2 lbs tomatillos, husked and rinsed
    • 1 jalapeno chili
    • 1 pablano chili
    • 8 6-in corn tortillas
    • 2 oz grated Monteray Jack cheese
    • 1/2 cup sour cream thined with 2 tbl water


    Instructions


    1. Place chicken, 1.2 of the onion, garlic and 1/4 tsp of the salt in a med saucepan. Add enough water to cover by at least and inch. Bring to a boil and then reduce heat. Simmer until chicken is cooked through, 18-22 minutes. Reserve 3/4 cup of the cooking liquid; set aside.
    2. Let chicken cool on a plate. When cool enough to handle, shred meat. Coarsely chop 1/2 cup cilantro and toss with chicken.
    3. Preheat broiler, with the rack about 6 in from heat source. Broil tomatillos and chilies on a rimmed baking sheet, rotating them as they blacken, 10-12 minutes. Let cool. Remove the blackened skins, stems, ribs and seeds from the chilies. Reduce oven temp to 375.
    4. Coarsely puree tomatillos and chili flesh in a blender with remaining salt, cilantro and 3/4 cup cooking liquid. Transfer to a large bowl.
    5. Using tongs, toast tortillas over open flame of stove 5-10 seconds per side.
    6. Dip 1 tortilla into salsa to coat lightly. Place 1/2 cup chicken on half. Sprinkle 2 tbl cheese on top and roll. Place seam side down in a baking dish. Repeat, spoon remaining salsa ontop. Bake until heat through, about 20 minutes.
    7. Slice remaining onion, scatter over top and drizzle with sour cream.


 

 

 


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