What's for dinner tonight?? Chicken enchiladas con salsa verde!!

Chicken Enchiladas con Salsa Verde!!

Buy a rotisserie chicken or bring to a boil several chicken pieces of tenders/breasts/legs/etc.

You'll need about 4 cups of chicken

Don't forget to salt the water!!

Green Sauce:

• Preheat oven to 375*
• place on baking sheet.
• half an onion, yellow or white.
• 2 chilies, stemmed  (I recommend jalapeno or serrano chilis)
• 2 cloves garlic (with skin).
• put in oven for about 4-5 minutes.  We want it fire roasted!!
• fill stock pot about halfway full of water, bring to simmer.
• get about 8-10 tomatillos remove husks (waxy paper covering) and add to the simmering water for about 5 minutes, we want it a little soft yet firm.
• finish adding all ingredients to blender
• don't forget to remove garlic skin!!



1/2 cup chicken stock/broth.
1/4 cup unsalted peanuts, Yes peanuts!!
• add about 2 teaspoons of salt or salt to taste
• blend for about 45 seconds.

makes about 3 cups Green Sauce

Now the enchiladas!!

• 1 tablespoon vegetable oil, plus 2 teaspoons more for dressing the salad
• 12 corn tortillas, toasted, stacked, and wrapped in a clean kitchen towel to steam
• 4 cups shredded chicken (from a 3-pound poached chicken)
• 7 ounces queso fresco, crumbled, or shredded Monterey Jack cheese
• 3 to 4 cups shredded romaine lettuce, washed and pat dry with paper towel.
• 6 radishes, trimmed and sliced
• 4 roma tomatoes sliced (optional)
• 1 teaspoon white vinegar
• Coarse salt and freshly ground black pepper

Directons

1. Heat a saucepan to medium high and add a tablespoon of oil. Carefully pour in the green sauce and cook, stirring constantly to thicken up, about 3 minutes.  I like to put corn tortillas on the stove top burner or on a pan and let it get a little dark around the sides, takes about a minute or two for both sides.  You want them golden and a little hard. Place under towel to steam. 
2.  One by one dip the tortillas in the sauce, place in an ungreased 9 x 13-inch baking dish, fill with some chicken, and roll up. Fit each enchilada snugly next to the other in the baking dish. Pour the remaining green sauce over the enchiladas. Sprinkle the cheese on top. Bake for 15 minutes, or until the sauce is bubbling and the enchiladas are heated through.
3.  Meanwhile, toss the lettuce, radishes and tomatoes with the remaining 2 teaspoons of oil, the vinegar, and salt and pepper. Layer the salad on top of the hot enchiladas and serve immediately.

enjoy!! :)