Chicken Enchiladas With Green Sauce

Total Time: 2 hrs 45 mins Preparation Time: 45 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 2 -2 1/2 lbs chicken pieces
• 2 -3 celery ribs, cut into 1 inch chunks
• 1 onion, cut into large chunks
• salt and pepper
• 1 quart chicken stock
• 2 lbs tomatillos, peeled
• 5 fresh serrano peppers, seeds and pith removed, minced
• 2 garlic cloves, minced
• 1 onion, diced
• 1/2 bunch fresh cilantro, minced
• 1/4 teaspoon oregano
• 1/4 teaspoon fresh ground pepper
• 1 pinch sugar
• 1 pinch salt
• 1 tablespoon butter
• 1 tablespoon flour
• 2 green bell peppers, diced
• 2 onions, diced
• 2 large tomatoes, peeled and diced
• chicken stock (optional)
• salt and pepper
• oil
• 16 corn tortillas
• 6 slices monterey jack cheese
• sour cream, garnish
• black olives, sliced, garnish

Recipe

• 1 place chicken pieces in large pot and cover with 1 1/2 quarts water.
• 2 add celery, onion,salt and pepper and cook until chicken is tender, about 40 minutes.
• 3 remove chicken from broth and set aside to cool. strain stock and reduce further, if necessary, until 1 quart remains;reserve for sauce.
• 4 for sauce :.
• 5 combine all ingredients except butter and flour in large saucepan.
• 6 bring to boil over medium heat,stirring occasionally,and skimming foam off as it rises to the surface.
• 7 reduce heat and simmer, stirring occasionally, until sauce is the consistancy of puree (about 1 hour) gently piercing tomatillos with a fork as they become soft.
• 8 strain sauce and return to pan.
• 9 combine butter and flour to form a paste;add to sauce and cook over medium heat until sauce returns to boil and thickens slightly.
• 10 set aside and keep hot.
• 11 for filling :.
• 12 combine peppers, onion, tomatoes, and chilies in a large skillet.
• 13 place over medium heat and cook until soft, stirring constantly and moistening with chicken stock if necessary.
• 14 remove meat from cooled chicken and shred.
• 15 add chicken to filling and cook a few minutes more. mix well and salt and pepper to taste.
• 16 to assemble :.
• 17 preheat oven to 250 degrees.
• 18 lightly oil skillet and fry tortillas about 10 to 20 seconds on each side until soft.
• 19 roll each tortilla gently in paper towel to remove excess oil and keep pliable.
• 20 place about 1/4 cup filling in each tortilla, roll up and place seam side down in a lightly greased 9x13 baking dish.
• 21 top each with a thin slice of cheese.
• 22 bake until heated through and cheese melts, about 20 minutes.
• 23 cover with hot green sauce, and top each enchilada with sour cream and olive slices.serve immediately.