Green Chckn Enchiladas
-(Enchiladas Verdes)

–THE FILLING–
2 Whole Chicken Breasts,
Halved
2 Cloves Garlic, Peeled
1/2 Carrot, Cut In Pieces
1 Yellow Onion, Peeled
& Halved
1 Bay Leaf, Broken
3 Sprigs Parsley
2 c Sour Cream
1/2 c Heavy Cream
6 oz Monterey Jack

SAUCE & ASSEMBLY
12 6″ Corn Tortillas
No. 2452 Yields 6 Servings
3 lb Fresh Tomatillos
1 Clove Garlic, Peeled &
Minced
4 Serrano Chiles, Stems
Removed
1 ts Sugar
– Salt
– Pepper
3/4 c Chicken Broth (From
Poaching the Chicken)
3 oz Queso Fresco or
“Enchilada Cheese”,
Crumbled

Start with the filling: Place the chicken in a saucepan. Add water to
cover. Add the garlic, carrot, bay leaf, parsley and half the onion. Bring
to a boil. Reduce heat. Cover. Simmer until the chicken is tender (about 30
minutes). Let cool in the broth. Remove the meat from the skin and bones.
Shred the chicken meat. Cover to prevent it from drying out. Set aside.
Strain the broth. Set aside. Combine the sour cream with the heavy cream.
Let stand at room temperature for 30 minutes to thicken. Shred the cheese.
Set aside. Slice the remaining onion. Rinse with cold water. Set aside 2
slices of onion per serving. Add the left over onion to the broth. Combine
the shredded chicken with half of the shredded cheese. Set the remaining
cheese aside. Add 1/4 of the sour cream to the chicken and cheese mixture.
Blend carefully. Heat about 1″ of oil in a large skillet (one big enough to
hold an unrolled tortilla flat) to 300 degrees. Pass the tortillas, one at
a time, through the oil (to soften and seal them). Press between paper
towels to remove excess oil. Divide the filling equally between the
tortillas. Roll each up and place, seam side down, in a buttered casserole
dish. Keep covered while preparing the sauce. Preheat the oven to 400
degrees. Remove the husks from the tomatillos. Wash off any sticky residue.
Combine the tomatillos, chiles and minced garlic. Puree (a food processor
will do this best). Place the mixture in a saucepan. Bring to a boil. Stir
in the sugar, salt, pepper and the measured amount of the chicken broth.
Keep hot. Cover the tortillas in the baking dish. Bake until heated through
(about 10 minutes). Cover with the sauce. Top with the reserved shredded
cheese. Bake, uncovered, until the cheese melts (5-8 minutes). Garnish with
the reserved onion slices and the crumbled cheese. Serve at once with the
remaining (room temperature) sour cream mixture.