Enchiladas verdes

 
                             ENCHILADAS VERDES
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Casseroles
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    Chicken breast
    2       c            Tomato, canned -- mashed
      1/2   c            Onion -- chopped
    1       t            Salt
    1       t            Garlic powder
                         Salsa verde
                         Tortillas, corn
                         Oil
                         Sour cream
                         -----SALSA VERDE-----
    4       lb           Tomatillos, peeled
      1/2   c            Onion -- finely chopped
      1/4   c            Oil
    1       t            Salt
    1       t            Garlic -- chopped
 
   Calories     per serving: 184 Fat grams per serving: 5
   Approx. Cook Time: 0:45 In large pot, boil chicken in
   water to cover until tender; reserve 2 cups broth.
   Debone and dice chicken.  Add chicken, tomatoes,
   onion, salt and garlic to reserved broth; boil 10
   minutes or until reduced enough for enchilada filling.
   Strain. Heat a bit of oil in a small skillet; press
   each tortillas into the hot oil a few seconds to
   soften them and make them more pliable to roll. Stuff
   with chicken filling. Roll filled tortillas and place
   in baking dish. Cover with salsa verde. Bake at 375
   degrees until thoroughly heated, about 25 minutes.
   Before serving, top with sour cream.
   
   Salsa verde:  Boil tomatillos in small amount of water
   until tender; blend in food processor. In skillet,
   saute onions in oil. Add pureed tomatillos, salt and
   garlic.
   
                                   -- El Jarro de Arturo
                                      per Clarence Fontish
  
 
 
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