La Fogata's Green Chicken Enchiladas
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 Who...
Ingredients
- 1/4lbtomatillos,quartered
- 1/2cup water
- 1Clovegarlic,whole
- 2serrano chiles
- 1/4tsp salt
- 1/4tsp pepper
- 1/3cup cilantro leaves,loosely
- 1cup peanut oil
Directions
- 1
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 -packe
- 2
puree cooked sause in blender to liquefy.while blending,add washed cilantro leaves.set aside
- 3
the sauce yield is about 2and1/2 cups.it will thicken upon standing and you may need to thin with chicken stock
- 4
simmer chicken in lightly salted water until tender about 10-15 minutes.cool chicken will be slightly undercooked.shred cooked chicken and t
- 5
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 be
- 6
place in 375-degree oven 5-8 minutes or just long enough to melt cheese
- 7
note:sauce may be made a day in advance,but the dish is best when chicken is freshly prepared.