Recipe

Green Sauce Chicken Enchiladas Recipe

Add Step-by-Step Photos	Maxy_bo / All my dishes 1 year, 3 months ago Everyone loves this. I always make this when my family visits because everyone enjoys it. It reheats well and feeds us for days. It takes time but is well worth it! Taken from "Favorite Restaurant Recipes" from Bon Appetit, 1982. Slight variations have been made. ... More Prep:15m Cook:140m Servings:8	Maxy_bo
	chicken tomatillo

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Fans

crabhappyc

lunasea

wolfpackja

shepherdre

Ingredients

2 – 2 1/4 pounds chicken pieces

2 - 3 celery stalks; cut in 1-inch chunks

1 onion; cut in large chunks

Salt and pepper

Green Sauce ingredients:

1 quart chicken stock

2 pounds tomatillos, peeled

5 fresh serrano chilies with seeds and pith removed, minced

2 garlic cloves, minced

1 onion, diced

1/2 bunch of cilantro, minced

1/4 teaspoon oregano

1/4 teaspoon freshly ground black pepper

1 pinch sugar

1 pinch salt

1 tablespoon butter

1 tablespoon flour

Filling ingredients:

2 green bell peppers, diced

2 onions,diced

2 large tomatoes, peeled and diced

2 cans diced green chiles

Chicken stock; (optional)

Oil

16 corn or flour tortillas

16 thin slices Monterey Jack cheese (can substitute cheddar)

Garnish options:

Sour cream

Black olives

Grape tomatoes

Directions

Place chicken pieces in large pot and cover with water.

Add celery, onion chunks, salt and pepper to taste and cook until chicken is tender, about 40 minutes.

Remove chicken from broth and set aside to cool. Strain broth and reserve for sauce.

For sauce: Combine all ingredients except butter and flour in large saucepan.

Bring to boil over medium heat, stirring occasionally and skimming off foam as it rises to surface. Reduce heat and simmer, stirring occasionally, until sauce is consistency of puree, about 1 hour, gently piercing tomatillos with fork as they become soft.

Strain sauce and return to pan.

Combine butter and flour to form paste. Add to sauce; cook over medium heat until sauce returns to boil and thickens slightly. Set aside; keep hot.

For filling: Combine peppers, onions, tomatoes and chilies in large skillet.

Place over medium heat and cook until soft, stirring constantly and moistening with chicken stock if necessary.

Remove meat from cooled chicken and shred. Add chicken to filling and cook few minutes more. Season with salt and pepper to taste.

To assemble: Preheat oven to 250 degrees F. Lightly oil skillet and fry tortillas until soft, about 10 to 20 seconds on each side. Roll each tortilla gently in paper towel to remove excess oil and keep pliable. Place about 1/4 cup filling in each tortilla, roll up and place seam side down in lightly greased 9 x l3-inch baking dish.

Top each with thin slice cheese. Bake until heated through and cheese melts, about 20 minutes.

Cover with hot green sauce and top each enchilada with sour cream and an olive or tomatoes.

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Comments

lunasea 1 year, 3 months ago said:
Wow, these look and sound delicious. I love cooking with tomatillos and adore green sauce. I am printing this to try and I'll let you know when I make it. I know from reading the ingredient list that I am going to love them. Thanks for the great post! :)

crabhappychick 1 year, 3 months ago said:
Not only does this sound delicious, it sounds absolutely authentic. Will be making this for company soon!

ttaaccoo 1 year, 3 months ago said:
Sounds just delicioso. when I lived in the west I could always pick up green sauce in a can at the grocery. Now i am in buffalo, ny... the sauce recipe will be a treasure.

thank you .

wolfpackjack 1 year, 2 months ago said:

great post.... looks like the ticket to a great dinner... dave

shepherdrescue 1 year, 2 months ago said:
Mmmmmm, green sauce is SO under rated! This is a definite high 5! If I could rate it higher I would!

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