Name: Chicken Enchiladas with Tomatillo Sauce
Ingredients: 1 1/4 lb Fresh tomatillos; 1 Jalapeno peppers (up to 2); 1 sm Onion, peeled and finely chopped; 1 md Garlic clove, peeled and minced; 1 tb Vegetable oil; 2 c Low-sodium chicken broth; 1/4 ts Salt; 2 Whole chicken breasts, boneless and skinless; 2 tb Minced onion; 1/3 c Sour cream; 1/4 ts Salt; 1/3 c Vegetable oil; 8 Corn tortillas; 1 c Sharp cheddar cheese, coarsely grated; 1/2 c Crumbled asiago cheese or substitute additional cheddar or jack cheese

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Dairy	Mexican	Chicken, Main dish, Mexican	4	Servings

INGREDIENTS

1 1/4	lb	Fresh tomatillos
1		Jalapeno peppers (up to 2)
1	sm	Onion, peeled and finely chopped
1	md	Garlic clove, peeled and minced
1	tb	Vegetable oil
2	c	Low-sodium chicken broth
1/4	ts	Salt
2		Whole chicken breasts, boneless and skinless
2	tb	Minced onion
1/3	c	Sour cream
1/4	ts	Salt
1/3	c	Vegetable oil
8		Corn tortillas
1	c	Sharp cheddar cheese, coarsely grated
1/2	c	Crumbled asiago cheese or substitute additional cheddar or jack cheese

INSTRUCTIONS

SAUCE
ENCHILADA
1. TO MAKE THE SAUCE. Husk and wash the tomatillos. Bring a pan of water to
the boil, add the tomatillos and jalapeno peppers and time for 10 minutes.
Drain and remove the stem ends of the peppers. Put the tomatillos, peppers,
onion and garlic in a food processor and process to a coarse puree. 2. In a
large pan heat the vegetable oil over medium heat. Add the vegetable puree
and simmer 2 minutes. Stir in the broth and salt; simmer 15 minutes,
stirring occasionally. Set aside. 3. TO MAKE THE ENCHILADAS. Place the
chicken in a large saucepan and cover with cold water. Bring just to a
boil, reduce the heat, cover and simmer until cooked through. Remove the
chicken from the water and cool slightly. Shred the chicken and set aside.
4. Combine the cooled, shredded chicken with the minced onion, sour cream,
and salt. Stir in 1/4 cup of the tomatillo sauce. Set aside. 5. In a 9- to
10-inch frying pan heat the oil over medium-high heat. Put 1 tortilla at a
time in the hot oil and fry about 30 seconds on each side. Drain on paper
towels. Cool slightly. 6. Spread a little of the sauce in a 9- by 13-inch
baking dish. Spoon some of the filling down the center of each tortilla and
roll. Place in the baking dish; it will be a tight fit. Spoon the sauce
over the enchiladas and sprinkle with the cheddar and asiago cheeses. 7.
Bake in a preheated 350-degree oven 25 minutes. Cool 5 minutes before
serving.
Recipe by: =20 Posted to CHILE-HEADS DIGEST V3 #350 by Walt Gray
<waltgray@mnsinc.com> on Jun 09, 1997

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