Recipes from Mexico :: Mexican Main Dishes Poultry
Sauce1 1/4 lbs. fresh tomatillos
2 fresh jalapeno peppers
1/2 large onion, finely chopped
1 large garlic clove, minced
1 Tbsp. canola (or other vegetable) oil
2 c. chicken broth
1/4 tsp. salt
Enchiladas
2 boneless, skinless chicken breasts
2 Tbsp. minced onion
1/4 tsp. salt
1/2 Tbsp. canola (or other vegetable) oil
Monterey jack cheese, shredded
Sour cream
To make the sauce bring a med. pan of water to boil. Husk and wash tomatillos and seed the jalapenos and sliced off stems. Add these to the boiling water and cook 10 mins. Drain. Put into food processor with onion and garlic and process to coarse puree.
In large skillet, heat canola (or other vegetable) oil over med. heat, add puree and simmer 2 mins. Add salt and broth and simmer 15 mins., stirring occasionally. Keep warm.
To make enchiladas, place chicken in saucepan and cover with water. Let it come to a boil, reduce heat, cover and simmer 15 to 20 mins. until cooked through. Drain and cool slightly. Shred chicken and set aside.
Lightly cook onion in oil until limp or soft. Combine onion with cooled chicken, salt and 1/4 c. of tomatillo salsa. Add 3/4 c. of salsa on bottom of large casserole dish and spread in an even way over bottom. Place 1 corn tortilla at a time in pan of salsa for 30 seconds, then turn over with tongs to soften. Place a couple of spoonfuls of chicken in tortilla and roll up and place in casserole. Finish stuffing tortillas. Spoon remaining salsa over the enchiladas. You can top with shredded Monterey jack cheese, if desired. Bake at 350 degrees fahrenheit for 15 mins., or just long enough to get it hot throughout and melt the cheese.
Serve with sour cream or crema.
