Chicken Breast Enchiladas With Mild Green Chili Sauce
|For poaching liquid|
|Chicken breasts||2 Pound (2 Whole, 1 Pound Each)|
|Tomatillos/2 cans, 3 ounce each canned tomatillos||20 (Mexican Green Tomatoes)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Chopped onion||1 1⁄2 Cup (24 tbs)|
|Anaheim chilies/1 can, 7 ounce mild chile peppers||6 , drained and chopped|
|Garlic||1 Clove (5 gm), pressed|
|Minced fresh oregano/2 teaspoons finely crumbled dried oregano||2 Tablespoon|
|Freshly squeezed lemon juice||2 Tablespoon|
|Chicken stock/Strained poaching liquid||2 Cup (32 tbs)|
|Shredded monterey jack cheese||2 Cup (32 tbs)|
|Minced fresh oregano/1 teaspoon dried oregano||1 Tablespoon|
|Spicy green chile salsa/Tomato salsa||1 Tablespoon (Adjust Quantity As Per Taste)|
|Vegetable oil||1⁄4 Cup (4 tbs) (For Frying)|
|Avocado slices/Guacamole||4 (For Garnish For Poaching Liquid)|
|Chopped ripe tomatoes||1 Tablespoon (For Garnish For Poaching Liquid)|
|Sour cream||2 Tablespoon (For Garnish For Poaching Liquid)|
|Ripe olives||4 (For Garnish For Poaching Liquid)|
|Cilantro leaves||4 (For Garnish For Poaching Liquid)|
1. Preheat the oven to 350° F.
2. In a large saucepan or stockpot, bring the poaching liquid to boil.
3. Add the chicken breasts in the poaching liquid, arrange the pieces into a single layer, and cover with a lid.
4. Trim the flame and cook for 8 to 10 minutes or just until the pink color of the meat piece is gone all through.
5. Completion of the cooking will be denoted by the firmness of the chicken pieces; if these are pressed with the back of a fork, should be felt as firm in its cooked state.
6. Let cool the chicken pieces to room temperature in the stock.
7. Remove the skin and bones of the chicken pieces, and shred the chunks into bite-size pieces.
8. Put the tomatillos in a saucepan and cover with water.
9. Over medium-high flame, bring the water to boiling point and cook until the tomatillos become most possible tender; expected time is about 5 minutes. Drain in a colander, rinse, and drain again.
10. Set aside. (If using canned tomatillos, just drain and set aside.)
11. In a heavy skillet, heat the oil.
12. Add the onion and cook over medium-high heat until translucent, about 5 minutes.
13. Transfer to a blender or a food processor fitted with a steel blade.
14. Add the tomatillos, chiles, garlic, 2 tablespoons oregano, lemon juice, sugar, salt, and half of the stock. Process the cooking until the ingredients gets smooth.
15. Transfer the mixture to a saucepan, add the remaining stock and the bay leaves, and bring the mixture into a boil.
16. Reduce the heat to low, cover, and simmer until the sauce is slightly thickened, about 30 minutes. Remove the bay leaves.
17. Set aside the preparation.
18. Take 1 ½ cup cheese, chicken, and 1 tablespoon fresh oregano.
19. Keep the ingredients mixed together and set them aside.
20. Reheat the chili sauce. Pour vegetable oil into a skillet of 10-inch depth of ½ inch. One at a time against medium flame, the tortillas are to be fried.
21. Dip immediately and briefly in the chili sauce and then let the excess are drained off.
22. Lay each of the tortilla on a flat surface, and pour 1/3 to ½ cup of chicken filling down the center of the tortillas in an ovenproof dish.
23. Smear some sauce over the tops of enchiladas and then cover the food with foil.
24. Bake about 15 minutes or until the filling is heated through.
25. Remove the foil and then smear the cheese over the enchiladas and bake for near about 10 min more until the cheese is melt.
26. Heat six plates
27. Spoon some chili sauce onto each and put 2 hot enchiladas on the sauce.
28. Garnish with avocado slices, chopped tomatoes, sour cream, olives, and cilantro.
29. Pass the spicy salsa on the side.
30. Serve the dish and enjoy.