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Green Chicken Enchiladas

La Fogata's Green Chicken Enchiladas comes together with Tomatillos Quartered, Water, Garlic Whole, Serrano Chiles, and Salt. Serves 6. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1/4 lb
• 1/2 cup
• 1 clove
• 2
• 1/4 tsp
• 1/4 tsp
• 1/3 cup
• 2
• 1 cup
• 1 cup
• 8
• 1 cup
• 1 lb

Method (preview)

1. 1

   Anne lindsay greer1and

2. 2

   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.