*  Exported from  MasterCook  *
 
                         CHICKEN ENCHILADAS VERDES
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Mexican                          Chicken
                 Casseroles
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Fresh poblano peppers (4
                         -medium)
    1       lb           Skinned, boneless cooked
                         -chicken, at room
                         -temperature or warm
      1/2   c            Lightly packed cilantro
                         -leaves
                         Salt, to taste
    1 1/2   lb           Fresh tomatillos, husks
                         -removed and rinsed (OR
                         -drained and rinsed canned
                         -tomatillos)
    2       c            Chicken stock, divided
    1 1/2   c            Vegetable oil, divided
   12                    Corn tortillas (6-inch
                         -diameter)
    2       oz           Chihuahua or Muenster
                         -cheese, chilled
    1       md           Tomato, peeled and seeded
      1/2   c            Sour cream (about)
 
   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.
  
 
 
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