INGREDIENTS

INSTRUCTIONS

Char, peel, and seed the poblano peppers and set them aside. Shred the
chicken by pulling it apart with your fingers or by processing it with a
medium (4-mm) food processor slicing disk. There should be 3 to 4 cups. Set
aside. To make the green salsa, mince the cilantro in a dry food processor
fitted with the metal blade. Add the roasted poblano peppers and 1/4
teaspoon of salt; process until minced. Add the tomatillos and process
until the mixture is pureed, slowly adding 1 cup of the stock. Process
until smooth. Transfer the salsa to a nonreactive skillet large enough to
hold a flat tortilla. Add 2 tablespoons of the oil and 3/4 cup of the
remaining stock. Simmer until the sauce thickens slightly, about 15
minutes. Adjust the seaonings, adding 1/4 teaspoon of salt or more, as
needed. Set the sauce aside in the skillet. (The sauce can be covered and
refrigerated in a bowl for 48 hours.) Heat the remaining oil in a large,
heavy skilet to 325 degrees. Layer paper towels on a baking sheet with
additional toweling nearby. To seal each tortilla, slip it into the hot oil
for 15 to 20 seconds, turning it once. Ust tongs to transfer the tortillas
to the paper towels and blot to remove any excess oil. Repeat with the
remaining tortillas. Preheat the oven to 350 F and adjust the oven rack to
the middle position. To assemble the casseerole, work on the tortillas one
at a time as follows: warm the sauce and dip a sealed tortilla into the
sauce, coating each side. Rest the tortilla in a 15-by-10-by-3-inch baking
dish (use glass, porcelain, enamel, or earthenware,as the sauce is acidic).
Put a generous half cup of the shredded chicken on each tirtilla, roll it
up, and put it seam-side down in the dish, starting aty one end. Place the
rolled tortillas snugly side by side in the dish and work on top of the
rolled tortillas as the dish fills up so that no sauce is lost. Shred the
cheese. Stir the remaining broth into the remaining sauce, and heat it
simmering--the sauce will thicken slightly. Adjust the seasoning and spread
all of the remaining sauce over the enchiladas (rolled tortillas). Sprinkle
with the cheese. Cover the dish with aluminum foil. Bake until a sharp
knife inserted into the enchiladas is withdrawn hot, about 18 to 20
minutes. Coarsely chop the tomato. Serve the enchiladas by spooning them
out of the baking dish. Garnish each portion with a generous spoonful of
sour cream and some chopped tomato. Makes 8 servings. Nutrient Values per
Serving: 458 Calories, 24 g Fat, 6 g Saturated Fat, 26 g Protein, 35 g
Carbohydrate, 62 mg Cholesterol, 300 mg Sodium. [THE WASHINGTON POST;
November 28, 1990; Jane Freiman; "Dinner Party"] <Fred Peters>
Recipe by: =20 Posted to CHILE-HEADS DIGEST V3 #350 by Walt Gray
<waltgray@mnsinc.com> on Jun 09, 1997

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