Green Chicken Enchiladas

Cooking Instructions

Boil the tomatillos in 1/2 cup water with garlic, chiles, and salt and pepper until soft, about 15 to 20 minutes.

Puree the cooked sauce in a blender to liquefy. While blending, add washed cilantro leaves. Set aside. The sauce yield is about 2-1/2 cups. It will thicken upon standing, and you may need to thin with chicken stock.

Simmer the chicken in lightly salted water until tender, about 10 to 15 minutes. (Chicken will be slightly undercooked.) Bone and shred the cooked chicken and then, just prior to serving, reheat in 1 cup chicken stock. This will heat the chicken without overcooking.

In a medium-size skillet, heat oil to about 300. Pass tortillas into hot oil for a few seconds to soften and seal. Remove carefully and set aside between paper towels. Do this just prior to assembly.

Fill softened tortillas with shredded chicken and 1 - 2 tablespoons of the sauce. Roll up and place seam side down in a casserole. Pour the green sauce over the top, and garnish with sour cream and cheese. Place in a hot oven 5 to 8 minutes or just long enough to melt the cheese.

Wine Pairing(s)

Domaine de Cristia 'Renaissance' Chateauneuf-du-Pape

Paul Jaboulet Aine 'La Petite Chapelle' Hermitage

Almaden Blush Chablis

Hanna 'Slusser Road' Sauvignon Blanc

R Winery 'Bon-Bon' Rose

Commanderie de la Bargemone Coteaux d'Aix En Provence

Chateau Larcis Jaumat Saint Emilion Grand Cru

Chateau Labegorce Margaux

Chateau Olivier Pessac-Leognan 'Grand Cru De Graves'

Chateau les Roques Cuvee Frantz