• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

La Fogata's Green Chicken Enchiladas

  • Recipe Submitted by on

Category: Poultry, Mexican

 Ingredients List

  • 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

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.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?