Thanks to Chef Matt Mortimer of the Blue Goose Cantina for this recipe.
Classic enchilada made the Blue Goose way.
2 Jalapeño peppers (stemmed, seeded and sliced)
1 lb tomatillos (washed and husks removed)
1/4 cup chopped white onion
1/4 cup coarsely chopped cilantro
1 Tbsp fresh lime juice
2 cloves garlic
1/2 teaspoon sugar
1/2 teaspoon salt
1 Tbsp olive oil
12 corn tortillas
1 lb. boneless skinless chicken breast
1 stalk of celery (cut into 3 pieces)
1/2 medium onion (cut in half)
Pam cooking spray
1 cup shredded Jack cheese
1/2 cup chopped green onions
1 teaspoon salt
Making the Salsa Verde
· Place the jalapenos in a sauce pan and add 3 cups of water. Bring to a boil, then cover and simmer for about 10 minutes. Add the tomatillos, replace the cover, and continue simmering for 6 - 8 minutes more. The tomatillos should be cooked thoroughly, but not falling apart.
· Remove the tomatillos and the jalapenos from the pan and reserve the cooking liquid.
· Place the jalapenos, tomatillos, cilantro, onions, lime juice, sugar and garlic in the bowl of a blender, and blend the mixture for approximately 30 seconds. The sauce should be well blended, but still retain some texture.
· Heat the olive oil in the saucepan over medium heat. Add the contents of the blender, salt, and ½ cup of the reserved liquid to the pan and simmer for 10 - 15 minutes.
· The sauce is done when it firmly coats the back of a spoon. Remove from heat and reserve.
Making the Enchiladas
· Place the celery, onion, and salt in a pot and cover with a quart of water. Bring the water to a boil over high heat, add the chicken, and continue to cook for 10 - 15 minutes. Remove the chicken from the pot and discard the remaining ingredients. Allow the chicken to cool. When the chicken is cool to the touch, proceed to shred the chicken.
· After shredding the chicken, lightly spray both sides of all 12 tortillas with Pam cooking spray. Then either place the tortillas in a plastic tortilla warmer or wrapped in a towel, and microwave them at high for 30 - 45 seconds. The tortillas are ready when they are hot and pliable.
· After the tortillas have been softened, place about 2 tablespoons of the shredded chicken just off center of each tortilla and roll them into tight cylinders. After each enchilada has been wrapped, place them in a baking dish, and top with the tomatillo sauce. Finally, sprinkle the shredded cheese on top of the enchiladas. Bake at 350* for ten minutes or until they are hot and the sauce is bubbling.
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