2 hrs 45 mins
Leslie in Texas's Note:
The secret to the wonderful flavor of this sauce is the tomatillo, a fruit generally known as the Mexican green tomato. There is no substitute for the tomatillo, since ordinary unripe tomatoes don't have the same characteristics. Originally from the R.S.V.P. section of a November 1978 Bon Apetite magazine. The recipe request was from Don Hernando's restaurant in the Beverly Wilshire Hotel in Beverly Hills, Ca.
My Private Note
Units: US | Metric
- 2 -2 1/2 lbs chicken pieces
- 2 -3 celery ribs, cut into 1 inch chunks
- 1 onion, cut into large chunks
- salt and pepper
- 1 quart chicken stock
- 2 lbs tomatillos, peeled
- 5 fresh serrano peppers, seeds and pith removed, minced
- 2 garlic cloves, minced
- 1 onion, diced
- 1/2 bunch fresh cilantro, minced
- 1/4 teaspoon oregano
- 1/4 teaspoon fresh ground pepper
- 1 pinch sugar
- 1 pinch salt
- 1 tablespoon butter
- 1 tablespoon flour
- 1Place chicken pieces in large pot and cover with 1 1/2 quarts water.
- 2Add celery, onion,salt and pepper and cook until chicken is tender, about 40 minutes.
- 3Remove chicken from broth and set aside to cool. Strain stock and reduce further, if necessary, until 1 quart remains;reserve for sauce.
- 4For Sauce :.
- 5Combine all ingredients except butter and flour in large saucepan.
- 6Bring to boil over medium heat,stirring occasionally,and skimming foam off as it rises to the surface.
- 7Reduce heat and simmer, stirring occasionally, until sauce is the consistancy of puree (about 1 hour) gently piercing tomatillos with a fork as they become soft.
- 8Strain sauce and return to pan.
- 9Combine butter and flour to form a paste;add to sauce and cook over medium heat until sauce returns to boil and thickens slightly.
- 10Set aside and keep hot.
- 11For filling :.
- 12Combine peppers, onion, tomatoes, and chilies in a large skillet.
- 13Place over medium heat and cook until soft, stirring constantly and moistening with chicken stock if necessary.
- 14Remove meat from cooled chicken and shred.
- 15Add chicken to filling and cook a few minutes more. Mix well and salt and pepper to taste.
- 16To assemble :.
- 17Preheat oven to 250 degrees.
- 18Lightly oil skillet and fry tortillas about 10 to 20 seconds on each side until soft.
- 19Roll each tortilla gently in paper towel to remove excess oil and keep pliable.
- 20Place about 1/4 cup filling in each tortilla, roll up and place seam side down in a lightly greased 9x13 baking dish.
- 21Top each with a thin slice of cheese.
- 22Bake until heated through and cheese melts, about 20 minutes.
- 23Cover with hot green sauce, and top each enchilada with sour cream and olive slices.Serve immediately.
Browse Our Top Chicken Recipes
You Might Also Like...View All Chicken Recipes
Nutritional Facts for Chicken Enchiladas With Green Sauce
Serving Size: 1 (521 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 467.8
- Calories from Fat 201
- Total Fat 22.4 g
- Saturated Fat 8.7 g
- Cholesterol 77.8 mg
- Sodium 401.9 mg
- Total Carbohydrate 42.3 g
- Dietary Fiber 7.5 g
- Sugars 11.4 g
- Protein 26.4 g