Friday, April 23, 2010

Didn't get enough green on Earth Day?

Chicken Enchiladas VerdesDidn't get enough green during yesterday's Earth Day festivities? How about cooking up some green in the kitchen with these Chicken Enchiladas Verdes. They are so good I made them twice this week, and ate them for lunches! The sauce and flavor combo is just that tasty.

Chicken Enchiladas Verdes
Adapted from Martha Stewart Living

1 1/2 pounds bone-in chicken breast halves, skin removed
1/2 medium white onion, halved crosswise
1 whole garlic clove
1 Tb olive oil
2 garlic cloves, minced
1 tsp ground cumin
1/2 teaspoon coarse salt
2 cups loosely packed fresh cilantro
1 1/2 pounds tomatillos, husked and rinsed
1 jalapeno
1 poblano chile
8 six-inch flour tortillas (or corn, whichever you prefer)
1 cup Monterey Jack cheese, grated (about 2 oz)
1/2 cup sour cream, thinned with 2 TB water

Place chicken, 1/2 of the onion, the garlic, and 1/4 teaspoon salt in a medium saucepan. Add enough water to cover by at least 1 inch. Bring to a boil, and then reduce heat. Simmer until chicken is cooked through, 18 to 22 minutes.

Meanwhile, heat oil over moderate heat. Add minced garlic and onion and saute until onion is tender, about 6 to 8 minutes. Add cumin and continue to cook 2 to 3 minutes. Remove from heat.

When chicken is done, remove to a plate and let cool. Reserve 3/4 cup of the cooking liquid; set aside. (I used boneless chicken breasts, so at this point added a bit of bouillion for extra flavor.) When the chicken is cool enough to handle, discard bones and shred with two forks. Coarsely chop 1/2 cup cilantro, and add it along with the onion-garlic mixture. Toss well to combine.

Preheat broiler, with the rack about 6 inches from heat source. Broil tomatillos and chiles on a rimmed baking sheet, rotating them as they blacken, 10 to 12 minutes. Let cool. Remove the blackened skins, stems, ribs, and seeds (optional) from chiles. Reduce oven temperature to 375 degrees.

Coarsely puree tomatillos and chiles in blender with remaining 1/4 teaspoon salt, remaining 1 1/2 cups cilantro, and reserved 3/4 cup cooking liquid. Transfer salsa to a large bowl.

Heat a tortilla in a dry skillet over high heat for 5 to 10 seconds per side. Dip the tortilla into salsa to coat lightly. Place 1/3 cup chicken on half of tortilla. Sprinkle 2 tablespoons cheese on top, and roll up tightly. Place it seam side down in a 9-by-13-inch baking dish. Repeat to make more enchiladas, lining them up snugly in dish. Spoon remaining salsa on top, and bake until heated through, about 20 minutes.

Drizzle with sour cream and serve.
Try the sauce with chips, too!

Chicken Enchiladas Verdes

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