LA FOGATA’S GREEN CHICKEN ENCHILADAS

Servings: 6
Ingredients:

1/4 lb Tomatillos,quartered
1/2 c  Water
1    Clove garlic,whole
2    Serrano chiles
1/4 ts Salt
1/4 ts Pepper
1/3 c  Cilantro leaves,loosely
-packed,chopped
Chicken stock ,if needed
2    Whole chicken breasts
Lightly salted water
1 c  Chicken stock
1 c  Peanut oil
8    Corn tortillas
1 c  Sour cream
1 lb Mozzarella cheese,grated

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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