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
- 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.
- Let chicken cool on a plate. When cool enough to handle, shred meat. Coarsely chop 1/2 cup cilantro and toss with chicken.
- 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.
- Coarsely puree tomatillos and chili flesh in a blender with remaining salt, cilantro and 3/4 cup cooking liquid. Transfer to a large bowl.
- Using tongs, toast tortillas over open flame of stove 5-10 seconds per side.
- 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.
- Slice remaining onion, scatter over top and drizzle with sour cream.
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