From me@privacy.net Thu Apr 29 16:51:14 2004
Date: Thu, 29 Apr 2004 16:06:25 +0100
From: Burrito Bob <me@privacy.net>
Newsgroups: uk.food+drink.indian
Subject: CHICKEN ENCHILADAS VERDES

|                     *  Exported from  MasterCook  *
|                        CHICKEN ENCHILADAS VERDES
|Recipe By     : 
|Serving Size  : 8    Preparation Time :0:00
|Categories    : Mexican                          Chicken
|                Casseroles
|  Amount  Measure       Ingredient -- Preparation Method
|--------  ------------  --------------------------------
|   1       lb           Fresh poblano peppers (4
|                        -medium)
|   1       lb           Skinned, boneless cooked
|                        -chicken, at room
|                        -temperature or warm
|     1/2   c            Lightly packed cilantro
|                        -leaves
|                        Salt, to taste
|   1 1/2   lb           Fresh tomatillos, husks
|                        -removed and rinsed (OR
|                        -drained and rinsed canned
|                        -tomatillos)
|   2       c            Chicken stock, divided
|   1 1/2   c            Vegetable oil, divided
|  12                    Corn tortillas (6-inch
|                        -diameter)
|   2       oz           Chihuahua or Muenster
|                        -cheese, chilled
|   1       md           Tomato, peeled and seeded
|     1/2   c            Sour cream (about)
|  Char, peel, and seed the poblano peppers and set them
|  aside. Shred the chicken by pulling it apart with your
|  fingers or by processing it with a medium (4-mm) food
|  processor slicing disk.  There should be 3 to 4 cups.
|  Set aside.
|  
|  To make the green salsa, mince the cilantro in a dry
|  food processor fitted with the metal blade.  Add the
|  roasted poblano peppers and 1/4 teaspoon of salt;
|  process until minced.  Add the tomatillos and process
|  until the mixture is pureed, slowly adding 1 cup of
|  the stock. Process until smooth.
|  
|  Transfer the salsa to a nonreactive skillet large
|  enough to hold a flat tortilla.  Add 2 tablespoons of
|  the oil and 3/4 cup of the remaining stock. Simmer
|  until the sauce thickens slightly, about 15 minutes.
|  Adjust the seaonings, adding 1/4 teaspoon of salt or
|  more, as needed. Set the sauce aside in the skillet.
|  (The sauce can be covered and refrigerated in a bowl
|  for 48 hours.)
|  
|  Heat the remaining oil in a large, heavy skilet to 325
|  degrees. Layer paper towels on a baking sheet with
|  additional toweling nearby.  To seal each tortilla,
|  slip it into the hot oil for 15 to 20 seconds, turning
|  it once. Ust tongs to transfer the tortillas to the
|  paper towels and blot to remove any excess oil.
|  Repeat with the remaining tortillas.
|  
|  Preheat the oven to 350 F and adjust the oven rack to
|  the middle position. To assemble the casseerole, work
|  on the tortillas one at a time as follows: warm the
|  sauce and dip a sealed tortilla into the sauce,
|  coating each side. Rest the tortilla in a
|  15-by-10-by-3-inch baking dish (use glass, porcelain,
|  enamel, or earthenware,as the sauce is acidic). Put a
|  generous half cup of the shredded chicken on each
|  tirtilla, roll it up, and put it seam-side down in the
|  dish, starting aty one end. Place the rolled tortillas
|  snugly side by side in the dish and work on top of the
|  rolled tortillas as the dish fills up so that no sauce
|  is lost.
|  
|  Shred the cheese.  Stir the remaining broth into the
|  remaining sauce, and heat it simmering--the sauce will
|  thicken slightly.  Adjust the seasoning and spread all
|  of the remaining sauce over the enchiladas (rolled
|  tortillas).  Sprinkle with the cheese.  Cover the dish
|  with aluminum foil. Bake until a sharp knife inserted
|  into the enchiladas is withdrawn hot, about 18 to 20
|  minutes.
|  
|  Coarsely chop the tomato.  Serve the enchiladas by
|  spooning them out of the baking dish.  Garnish each
|  portion with a generous spoonful of sour cream and
|  some chopped tomato.
| 
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