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Receta Chicken Enchiladas With Tomatillo Sauce
by Global Cookbook

Chicken Enchiladas With Tomatillo Sauce
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Ingredientes

  • 1 1/4 lb Fresh tomatillos
  • 1 x Jalapeno peppers (up to 2)
  • 1 sm Onion, peeled and finely minced
  • 1 med Garlic clove, peeled and chopped
  • 1 Tbsp. Vegetable oil
  • 2 c. Low-sodium chicken broth
  • 1/4 tsp Salt
  • 2 whl chicken breasts, boneless and skinless
  • 2 Tbsp. Chopped onion
  • 1/3 c. Lowfat sour cream
  • 1/4 tsp Salt
  • 1/3 c. Vegetable oil
  • 8 x Corn tortillas
  • 1 c. Sharp cheddar cheese, coarsely grated
  • 1/2 c. Crumbled asiago cheese or possibly substitute additional cheddar or possibly jack cheese

Direcciones

  1. TO MAKE THE SAUCE. Husk and wash the tomatillos. Bring a pan of water to the boil, add in the tomatillos and jalapeno peppers and time for 10 min.
  2. Drain and remove the stem ends of the peppers. Put the tomatillos, peppers, onion and garlic in a food processor and process to a coarse puree.
  3. In a large pan heat the vegetable oil over medium heat. Add in the vegetable puree and simmer 2 min. Stir in the broth and salt; simmer 15 min, stirring occasionally. Set aside.
  4. 3.
  5. TO MAKE THE ENCHILADAS. Place thechicken in a large saucepan and cover with cool water. Bring just to a boil, reduce the heat, cover and simmer till cooked through. Remove the chicken from the water and cold slightly. Shred the chicken and set aside.
  6. Combine the cooled, shredded chicken with the chopped onion, lowfat sour cream, and salt. Stir in 1/4 c. of the tomatillo sauce. Set aside.
  7. In a 9- to 10-inch frying pan heat the oil over medium-high heat. Put 1 tortilla at a time in the warm oil and fry about 30 seconds on each side. Drain on paper towels. Cold slightly.
  8. Spread a little of the sauce in a 9- by 13-inch baking dish. Spoon some of the filling down the center of each tortilla and roll. Place in the baking dish; it will be a tight fit. Spoon the sauce over the enchiladas and sprinkle with the cheddar and asiago cheeses.
  9. Bake in a preheated 350-degree oven 25 min. Cold 5 min before serving.