- 4
Ingredients
- 1 1/2 lb bone-in chicken breasts, skin removed
- 2 tsp salt
- 4 cloves garlic
- 5 peppercorns
- 1 lb tomatillos (about 8), husked
- 2 Serrano chiles or NM green Chile paste 1 + Tsp or more to taste
- 1/4 cup loosely packed fresh cilantro
- 2 tsp vegetable oil
- 1/4 cup nonfat sour cream
- 8 corn tortillas (6" each)
- 1 1/2 oz Monterey Jack cheese, shredded
Preparation
Step 1
Place chicken in a large saucepan. Add 6 cups water, 1 tsp of the salt, 2 of the garlic cloves and peppercorns and bring to a boil. Reduce heat to low; cover.
Simmer 15 to 20 minutes. Remove chicken from liquid. Pull meat from bones
and shred; set aside. Place tomatillos and chiles in a medium saucepan.
Cover with water and boil over medium-high heat about 8 minutes. Drain,
reserving 1/2 cup liquid. Transfer tomatillos and chiles to a blender. Add
cilantro and remaining 2 cloves garlic; blend until smooth, adding reserved
liquid if necessary. Heat oil in a small saucepan over medium-high heat. Add tomatillo-chile puree; reduce heat to medium. Simmer, stirring constantly, 10 minutes or until sauce reduces to about 1 cup. Reduce heat, add sour cream and remaining 1 tsp salt. Stir about 1 minute. Set aside. Heat oven to 350°.
Heat a large skillet over medium heat; warm tortillas 10 seconds per side.
Divide shredded chicken evenly among tortillas; roll up. Spread 1/3 of the
sauce in a 9" baking dish. Arrange enchiladas in a layer, seam side down.
Cover with remaining sauce; sprinkle with cheese. Bake until cheese starts to brown, about 30 minutes. Serve immediately.