ENCHILADAS VERDES DE POLLO

ENCHILADAS VERDES DE POLLO image

Yield Makes 6 servings

Number Of Ingredients 17

2 bone-in chicken breasts
1 bay leaf
1 tbsp peppercorns
1 tbsp kosher salt (or 1/2 tbsp table salt)
(or use two cups of pre-cooked chicken)
1 lb tomatillos or 1 (16-oz) can
½ cup chopped onion
3 garlic cloves chopped or pressed
¾ cup chicken broth
2 tbsp lime juice
3 tbsp (or to taste) Green Pepper Sauce (like Tabasco® brand)
1 can (4.5-oz) green chilies
¼ cup chopped cilantro
1 large egg
1 small tomato chopped (1/2 cup)
10 to 12 corn tortillas
1 cup (4 oz) shredded Cheddar or Monterey Jack (or combo of both)

Steps:

In a pot of water deep enough to cover the chicken, bring the first four ingredients to a boil and simmer for twenty minutes. Take the chicken out of the water and when cool enough to handle, shred into pieces. (You can use two forks or shred by hand) Preheat the broiler. Quarter the tomatillos and place on a cookie sheet and roast on top rack for 7 minutes. Remove tomatillos and pre-heat the oven to 350°. In a non-stick skillet sprayed with oil, sauté the garlic and onion until translucent. Add the chicken broth through cilantro and simmer for 5 minutes stirring often. To make the sauce verde, add half of this mixture to the roasted tomatillos and the egg in a blender (or use a hand blender in a medium-size bowl) and blend until slightly chunky. . Mix the remaining mixture with the chicken and the chopped tomato. To make the enchiladas, dip both sides of a corn tortilla into the sauce verde, then add about ½ cup of the chicken mixture the length of the center of the tortilla. Roll up the tortilla and place into a 13X9-inch pan seem-side-down. Repeat until filling is gone. Pour the remaining sauce verde over the top of the enchiladas. Bake for 20 minutes. Remove from oven and sprinkle with cheese. Bake for 10 minutes or until cheese is melted.