Chicken Enchiladas Verde

By Tamipri

Ingredients

• Verde Sauce:
• 14 chicken breast halves, skinned (about 7 lbs.)
• 3 qts. water
• 2 Tb. ground red pepper
• 1 Tb. salt
• 14 fresh tomatillos
• 1 1/2 c. chopped onion
• 3 cloves garlic , minced
• 2 Tb. vegetable oil
• 1 tsp. salt
• 1/4 c. chopped fresh cilantro
• 4 c. (16 oz.) shredded Monterey Jack cheese, divided
• 1 c. vegetable oil
• 20 corn tortillas
• 8 poblano chile peppers
• 32 fresh tomatillos
• 3 c. chicken broth , divided
• 1 medium onion, chopped
• 4 cloves garlic , minced
• 6 romaine lettuce leaves, torn
• 1/2 c. chopped fresh cilantro
• 2 1/2 tsp. salt
• 8 oz. feta cheese, crumbled
• Red Pepper Puree:
• 5 sweet red peppers
• 1 tsp. salt
• Garnish: fresh cilantro leaves

Details

Servings 10

Preparation

Step 1

Combine 1st 4 ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer35 minutes or until tender. Remove chicken, discarding broth; cool. Bone and shred chicken; set aside. Remove husks from tomatillos, and cook in a saucepan in boiling water to cover 5 minutes; drain and set aside. Cook onion and garlic in 2 Tb. oil in Dutch oven over medium-high heat until tender, stirring often. Add tomatillos and 1 tsp. salt. Bring to a boil; reduce heat, and simmer 5 minutes. Add chicken and cilantro; cook 10 minutes. Stir in 1 cup Monterey Jack cheese. Heat 1 cup oil in a medium skillet. Fry tortillas, one at a time, 3-4 seconds on each side; drain on paper towels. Dip each tortilla in Verde Sauce, coatin well. Place about 1/2 cup chicken mixture down center of each tortilla, and roll up. Repeat procedure with each tortilla. Place, seam side down, into two 13x9x2" bakiing dishes; top with remaining sauce, spreading to cover ends of tortillas. Sprinkle with remaining Monterey Jack and feta cheeses. Cove and bake at 425 degrees for 20-30 minutes or until thoroughly heated. Serve with Red Pepper Puree. Garnish with cilantro, if desired.

For Verde Sauce: Wash and dry peppers; place on an aluminum foil-lined baking sheet. Broil peppers 5" from heat (with electric oven door partially opened) about 5 minutes on each side or until pepper slook blistered, turning once. Immediately place in a heavy-duty, ziploc plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers, and remove seeds; set aside. Remove husks from tomatillos, and cook in a Dutch oven in boiling water to cover 5 minutes; drain. Position knife blade in food processor bowl. Add peppers, tomatillos, 1 c. chicken broth and remaining ingredients; process 20-30 seconds or until smooth, stopping once to scrape down sides. Transfer to a Dutch oven, and cook, over medium heat, stirring constantly, 5 minutes. Slowly stir in remaining chicken broth, and simmer until thickened (about 10-12 minutes). Yield: 6 cups.

For Red Pepper Puree: Wash and dry peppers; place on an foil-lined baking sheet. Broil peppers 5" from heat (with electric oven door partially opened) about 5 minutes on each side or until peppers look blistered, turning once. Immediately place peppers in a heavy-duty ziploc bag; seal and let stand 10 minutes to loosen skins. Peel peppers, and remove seeds. Position knife blad in food processor bowl. Add peppers and salt; process until smooth, stopping once to scrape down sides. Cover and chill, if desired. Yield: 2 cups