Recipe by Leslie in Texas
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.
Top Review by Jackie7757
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!
- 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
Directions See How It's Made
- 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.