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Enchiladas Verdes (green Chicken Enchiladas)

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CATEGORY CUISINE TAG YIELD
Meats, Dairy Chicken, Mexico, Update 1 Servings

INGREDIENTS

Green Chckn Enchiladas
Enchiladas Verdes
2 Whole Chicken Breasts
Halved
2 Cloves Garlic, Peeled
1/2 Carrot, Cut In Pieces
1 Yellow Onion, Peeled
& Halved
1 Bay Leaf, Broken
3 Sprigs Parsley
2 c Sour Cream
1/2 c Heavy Cream
6 oz Monterey Jack
12 6" Corn Tortillas
No. 2452 Yields 6 Servings
3 lb Fresh Tomatillos
1 Clove Garlic, Peeled &
Minced
4 Serrano Chiles, Stems
Removed
1 t Sugar
Salt
Pepper
3/4 c Chicken Broth, From
Poaching the Chicken), Poaching the Chicken
3 oz Queso Fresco or
"Enchilada Cheese"
Crumbled

INSTRUCTIONS

Start with the filling: Place the chicken in a saucepan. Add water to
cover. Add the garlic, carrot, bay leaf, parsley and half the onion.
Bring to a boil. Reduce heat. Cover. Simmer until the chicken is
tender (about 30 minutes). Let cool in the broth. Remove the meat  from
the skin and bones. Shred the chicken meat. Cover to prevent it  from
drying out. Set aside. Strain the broth. Set aside. Combine the  sour
cream with the heavy cream. Let stand at room temperature for 30
minutes to thicken. Shred the cheese. Set aside. Slice the remaining
onion. Rinse with cold water. Set aside 2 slices of onion per  serving.
Add the left over onion to the broth. Combine the shredded  chicken
with half of the shredded cheese. Set the remaining cheese  aside. Add
1/4 of the sour cream to the chicken and cheese mixture.  Blend
carefully. Heat about 1" of oil in a large skillet (one big  enough to
hold an unrolled tortilla flat) to 300 degrees. Pass the  tortillas,
one at a time, through the oil (to soften and seal them).  Press
between paper towels to remove excess oil. Divide the filling  equally
between the tortillas. Roll each up and place, seam side  down, in a
buttered casserole dish. Keep covered while preparing the  sauce.
Preheat the oven to 400 degrees. Remove the husks from the  tomatillos.
Wash off any sticky residue. Combine the tomatillos,  chiles and minced
garlic. Puree (a food processor will do this best).  Place the mixture
in a saucepan. Bring to a boil. Stir in the sugar,  salt, pepper and
the measured amount of the chicken broth. Keep hot.  Cover the
tortillas in the baking dish. Bake until heated through  (about 10
minutes). Cover with the sauce. Top with the reserved  shredded cheese.
Bake, uncovered, until the cheese melts (5-8  minutes). Garnish with
the reserved onion slices and the crumbled  cheese. Serve at once with
the remaining (room temperature) sour  cream mixture.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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