Email to Rae       

Recipe Categories: inkblots1606's HOME PAGEAPPETIZERS BBQ BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES Cocktails COOKIES CROCKPOT DESSERTS Drinks EGGS ETHNIC FISHandSEAFOOD FreezerMeals FRUIT Herbs JAMSandJELLIES MARINADES MEATS Other PASTA PASTRIES PIZZA POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN

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.