La fogata's green chicken enchiladas

6 servings

Ingredients

Quantity Ingredient
¼ pounds Tomatillos,quartered
½ cup Water
1 Clove garlic,whole
2 Serrano chiles
¼ teaspoon Salt
¼ teaspoon Pepper
⅓ cup Cilantro leaves,loosely packed,chopped
Chicken stock ,if needed
2 Whole chicken breasts
Lightly salted water
1 cup Chicken stock
1 cup Peanut oil
8 Corn tortillas
1 cup Sour cream
1 pounds Mozzarella cheese,grated

Directions

From: Mike Fulcher from `creative mexican cooking' by anne lindsay greer1and

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.

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