Chicken Enchiladas With Green Sauce

READY IN: 2hrs 45mins




  • 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.