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COVERED DISHES

Lupe’s Chicken Enchiladas with Tomatillo Salsa:

Tomatillo is a relative of the tomato.  The husk, a papery outer skin, needs to be pulled off and discarded.  They are green when ripe and have a tart taste.  They are used in Mexican green or verde sauces. 

Wear rubber gloves when cutting and removing the seeds and ribs from hot peppers.  Do not touch your eyes or face as the capsaicin will burn. 

• 1-1/4 pounds fresh tomatillos
• 2 jalapeno peppers (Or, milder chili pepper)
• Boiling water
• 1/2 large onion, finely chopped
• 1 large garlic clove, minced
• 2 Tablespoon vegetable oil, divided
• 2 cups chicken broth
• 1/4 teaspoon salt
• 2 chicken breasts, boneless and skinned
• 2 Tablespoons minced onion
• 8 corn tortillas
• Slices of roasted red bell pepper for garnish

Husk and wash tomatillos.  Seed the jalapenos and slice off stems. Add to enough boiling water to cover.  Cook 10 minutes. Drain and allow to cool. Put in food processor with onion and garlic and process to coarse puree. In large skillet, heat 1 Tablespoon vegetable oil over medium heat, add pureed tomatillo mixture and simmer 2 minutes. Add salt and broth and simmer 15 minutes, stirring occasionally. Keep warm. To make enchiladas, place chicken in sauce pan and cover with water. Bring to a boil, reduce heat, cover and simmer 15 to 20 minutes, until cooked through. Cool in liquid until warm and then drain.  Shred chicken with two forks and set aside. Lightly cook onion in remaining oil until limp. Combine onion with cooled chicken, salt and 1/4 cup of tomatillo sauce. Put 3/4 cup of sauce on bottom of greased large casserole dish and spread evenly over bottom. Place 1 tortilla at a time in pan of sauce for 30 seconds to soften and then turn over with tongs to coat other side.  Place a couple of spoonfuls of chicken in each tortilla and roll up and place in casserole. Finish stuffing tortillas. Spoon remaining sauce over the enchiladas. Garnish with strips of roasted red pepper and bake in preheated 350 degree oven for 25 minutes.

Copyright 2005-2008 © Margretta Schleich
Questions? Email me at info@granniegretta.com

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