Prep 45 mins
Cook 2 hrs
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.
- 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
- 2 green bell peppers, diced
- 2 onions, diced
- 2 large tomatoes, peeled and diced
- chicken stock (optional)
- salt and pepper
- 16 corn tortillas
- 6 slices monterey jack cheese
- sour cream, garnish
- black olives, sliced, garnish
- Place chicken pieces in large pot and cover with 1 1/2 quarts water.
- Add celery, onion,salt and pepper and cook until chicken is tender, about 40 minutes.
- Remove chicken from broth and set aside to cool. Strain stock and reduce further, if necessary, until 1 quart remains;reserve for sauce.
- For Sauce :.
- Combine all ingredients except butter and flour in large saucepan.
- Bring to boil over medium heat,stirring occasionally,and skimming foam off as it rises to the surface.
- Reduce 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.
- Strain sauce and return to pan.
- Combine butter and flour to form a paste;add to sauce and cook over medium heat until sauce returns to boil and thickens slightly.
- Set aside and keep hot.
- For filling :.
- Combine peppers, onion, tomatoes, and chilies in a large skillet.
- Place over medium heat and cook until soft, stirring constantly and moistening with chicken stock if necessary.
- Remove meat from cooled chicken and shred.
- Add chicken to filling and cook a few minutes more. Mix well and salt and pepper to taste.
- To assemble :.
- Preheat oven to 250 degrees.
- Lightly oil skillet and fry tortillas about 10 to 20 seconds on each side until soft.
- Roll each tortilla gently in paper towel to remove excess oil and keep pliable.
- Place about 1/4 cup filling in each tortilla, roll up and place seam side down in a lightly greased 9x13 baking dish.
- Top each with a thin slice of cheese.
- Bake until heated through and cheese melts, about 20 minutes.
- Cover with hot green sauce, and top each enchilada with sour cream and olive slices.Serve immediately.
My son told me that this enchildas was the best he has had in a very long time. The sauce was excellent. I followed the instructions except I added sauce on top of the enchildas and then covered it and placed in oven for about 30 minutes. Just excellent! A little labor intensive but now that I've made it once, I know I can make this sauce in advance along with the chicken and then throw them all together in the middle of the week for a quick supper. Thanks!