| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Mexican |
Mexican, Poultry |
6 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Tomatillos,quartered |
| 1/2 |
c |
Water |
| 1 |
|
Clove garlic,whole |
| 2 |
|
Serrano chiles |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/3 |
c |
Cilantro leaves,loosely packed,chopped |
|
|
Chicken stock ,if needed |
| 2 |
|
Whole chicken breasts |
|
|
Lightly salted water |
| 1 |
c |
Chicken stock |
| 1 |
c |
Peanut oil |
| 8 |
|
Corn tortillas |
| 1 |
c |
Sour cream |
| 1 |
lb |
Mozzarella cheese,grated |
INSTRUCTIONS
From: Mike Fulcher from `creative mexican cooking' by anne lindsay
greer1and
Boil tomatillos in water with garlic,chiles,salt and pepper until
soft,about 15-20 minutes. puree cooked sause in blender to liquefy.while
blending,add washed cilantro leaves.set aside. the sauce yield is about
2and1/2 cups.it will thicken upon standing and you may need to thin with
chicken stock. simmer chicken in lightly salted water until tender about
10-15 minutes.cool chicken will be slightly undercooked.shred cooked
chicken and then,just prior to serving,heat in 1 cup chicken stock.this
will heat chicken without overcooking. in medium skillet,heat oil to 300
degrees.pass tortillas into hot oil for a few seconds to soften and
seal.remove carefully and set aside between paper towels.do this just prior
to assembly fill softened tortillas with shredded chicken and 1-2
tablespoons sauce.roll up and place seam-side-down in casserole.pour green
sauce over top and garnish with sour cream and cheese. place in 375-degree
oven 5-8 minutes or just long enough to melt cheese. note:sauce may be made
a day in advance,but the dish is best when chicken is freshly prepared.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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