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| Recipe Archives |
| Submitted by: Jennifer Murawski July 2001 Ingredients: 3 whole young chicken breasts 1 1/4 C chicken stock 2 tsp salt 2 garlic cloves, chopped 1 tsp black pepper 1 dozen flour tortillas Slasa Verde (recipe below) 1 lb. grated Chihuahua cheese (substitute mozzarella or Monterery Jack) Directions: In a saute pan, bring the chicken stock, salt, garlic, and black pepper to a boil. Add the chicken breasts, and simmer for 15 to 20 minutes. Leaving chicken in the liquid, allow to cool. When cool, remove the chicken. Bone and shred the chicken breasts and return to the liquid. Set aside. Preheat oven to 450 degrees. To assemble, put about 1/12 of the shredded chicken onto each tortilla, sprinkling 1 teaspoon of the simmering liquid on top. Spread one tablespon of the salsa verde over the chicken. Add about 1 tablespoon cheese over chicken & salsa. Roll the tortilla around the chicken, sauce and cheese, and place in a greased ceramic or glass baking dish. (9x13 works well). Continue with the rest of the tortillas until the chicken mixture is used up. Pour 3/4 of the remaining salsa over the top of the enchiladas and cover with cheese. Bake for 5 minutes, check progress, and continue baking until cheese is melted, and sauce is bubbly (about 5 more minutes). Top with sour cream when serving. Serve remaining salsa at the table. Note: Salsa verde can be made in advance and refrigerated up to 4 days. Warm the refrigerated sauce before assembling enchiladas. Green Sauce/Salsa Verde Ingredients: 2 lbs. green tomatillos 1 to 2 jalapenos (more if you want spicier) 3 large garlic cloves 1/2 C water 1 Tbsp salt Directions: For the sauce, clean the thin dry skins off the tomatillos. Take out stems, and cut into fourths. Add to pan with the rest of the ingredients. Boil together until soft, about 10 minutes. Cool for 30 minutes, the puree in a food processor or blender. This should yeild about 3 cups; if sauce seems to thick, thin with chicken stock to pourable paste consistency. Set aside. |
| Enchiladas Verde |