GREEN CHICKEN ENCHILADAS
2 boneless chicken breasts
3 or 4 chicken thighs (bone-in & skin on)
1/2 cup finely chopped yellow onion
1/2 clove finely chopped garlic
1 stalk celery, cut into thin strips and finely chopped
(minced?)
2 cans chopped peeled long green chile (or 6 fresh long
green
chiles roasted, peeled, seeded and chopped)
1 small tomato or 1/2 medium tomato, peeled, seeded and
chopped relatively small (about 1/4 cup)
1/4 teaspoon powdered sage
1 teaspoon salt
1/4 teaspoon black pepper
enough water to cover chicken in a large pot
1/2 cup whole milk
2 to 3 tablespoons flour
15 to 25 Corn Tortillas cut as directed below
1 cup or more Muenster cheese, grated
1/2 cup Yellow cheese (Longhorn, Cheddar, Colby, etc.),
grated
Preheat oven to about 300 to 350°F.
Put the chicken in a large pot and add a little more than
enough water to cover the chicken. Add in the salt, pepper
and
sage and stir. Add in the onion, garlic and celery. Bring
to a
hard boil, reduce the heat to medium and boil until
chicken is
tender and has no red inside.
Remove the pan from the heat temporarily. Remove the
chicken
from the broth to a plate or bowl. Slice the chicken
breasts
lengthwise into about 3 or 4 strips. Cut the strips into
pieces about 1/2 inch long. Put the chopped breasts back
into
the broth and put the broth back on medium heat. Remove
the
skin from the thighs and discard (makes good cat food,
lol).
Take all the meat off the thighs, discarding the bones. Be
sure to trim out and discard any sinews or tendons at the
ends
of the thigh muscles. Cut the thigh meat into pieces about
the
same size as the breast pieces. Add the thigh meat back
into
the broth. Add the tomatoes and chopped long green chiles
in
and continue simmering the chicken until done. You may
need to
add a bit more water into the broth to have enough for the
sauce - don't let it boil dry. You will need about a quart
or
so of broth when you make the sauce.
In a small bowl, stir the milk into the flour until smooth
and
no lumps remain. When the chicken is done stir the
milk-flour
mixture into the broth slowly while stirring to prevent
lumps.
Remove from heat as soon as the sauce thickens a bit
(don't
let it get too thick).
Stack and cut about 10 tortillas at a time into halves
(fewer
at a time if it requires too much knife pressure). Cut
each
set of halves into 3 triangular pieces (each tortilla will
become 6 triangles). Set aside.
Add a few of the tortilla pieces at a time into the broth,
stirring well to coat the tortillas. after about a fourth
to a
half of the tortillas are added, stir in about half of the
grated Muenster cheese. Stir in the remaining tortilla
pieces,
stirring to coat and moisten well. Don't add so many
tortilla
pieces that the sauce is too dry - In the end the sauce
should
still be a bit liquid.
Pour the entire mixture evenly into a large Pyrex baking
dish
and smooth the top. Cover evenly with the remaining half
of
the grated Muenster Cheese. Sprinkle the grated yellow
cheese
over the top of the Muenster cheese.
Place the enchiladas into the oven for about 10 to 15
minutes
or until the cheese is melted as desired.
Serve with Sour Cream if desired. (Saltine crackers go
GREAT
with this dish).
Serving suggestion: Green Chicken Enchiladas with a dollop
of
sour cream, Spanish Rice, Refried Beans, salad, Saltine
crackers and iced tea.
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