*  Exported from  MasterCook  *
 
                    LA FOGATA'S GREEN CHICKEN ENCHILADAS
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Mexican                          Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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
 
   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.
  
 
 
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