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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare sauce: Heat water in large pot to boiling. | 2. Add tomatillos, 2 onion halves, 6 garlic cloves, and 7 serrano chiles. | 3. Simmer uncovered 30 minutes. | 4. Let cool slightly, then drain, reserving about 1 cup cooking liquid. | 5. Place solids in blender or food processor. | 6. Add remaining onion half, 4 garlic cloves, 3 chiles, the cilantro, and about 1/2 cup cooking liquid. | 7. Process until smooth. | 8. Heat oil in medium saucepan. | 9. Add onion slices and saute until lightly browned. | 10. Stir in sauce and season with salt. | 11. Simmer uncovered until slightly thickened, about 30- 45 minutes. | 12. If sauce thickens too much, thin it with remaining cooking liquid. | 13. Meanwhile, when the sauce ingredients are simmering, prepare stuffing. | 14. Heat 2 qt water in large pot to boiling. | 15. Add chicken, onion, garlic, and salt to taste. | 16. Simmer just until chicken is cooked through, about 30 minutes. | 17. Let cool, then remove chicken from liquid. | 18. Remove and discard skin and bones; shred meat. | 19. Prepare tortillas: When the sauce is nearly ready and the stuffing is ready, heat small amount of oil in skillet over medium heat. | 20. Cook tortillas one at a time, turning once, just until flexible but not crisp, about 20 seconds each. | 21. Drain on a thick layer of paper towels wrapped up inside a clean cloth kitchen towel (or tortilla warmer). | 22. This will drain them and keep them soft and warm. | 23. Heat oven to 3500°F. | 24. Coat two 13x9 baking pans with vegetable oil. | 25. Dip each tortilla in sauce. | 26. Fill tortillas with shredded chicken and roll up. | 27. Arrange a dozen filled tortillas in each pan. | 28. Top with green sauce. | 29. Spoon creme fraiche (or sour cream) over sauce. | 30. Sprinkle chopped onion and cilantro over the top. | 31. Sprinkle cheese over all. | 32. Bake for 25 minutes. | 33. Broil briefly if the top needs some browning. | 34. Serve hot with refried beans. | 35. Note: | 36. To freeze: Prepare recipe through step 26. Place rolled enchiladas on a baking sheet and freeze until firm. Transfer to a freezer bag. Seal, label and freeze. Place sauce in a second freezer bag and place both bags in a larger bag. Seal and freeze. | 37. To serve: Thaw in fridge overnight. Complete assembly and bake as directed in recipe. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	3	quarts		-	-	-	-
tomatillo	25		husked	272.0	49.64	8.16	8.67
onion	3	halves	peeled	32.0	7.472	0.88	0.08
garlic clove	10		peeled	-	-	-	-
serrano chilies	10		seeded	-	-	-	-
cilantro	30	sprigs		15.3333	2.4467	1.42	0.3467
vegetable oil	2/3	cup		1252.7733	0.0	0.0	145.3333
onion	2	slices		32.0	7.472	0.88	0.08
salt				-	-	-	-
water	2	quarts		-	-	-	-
chicken breast	3	halved		-	-	-	-
onion	1		sliced	32.0	7.472	0.88	0.08
garlic clove	4		peeled	-	-	-	-
vegetable oil	1 1/2	cups		1252.7733	0.0	0.0	145.3333
corn tortilla	24			-	-	-	-
cilantro	15	sprigs		15.3333	2.4467	1.42	0.3467
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
creme fraiche	3	cups	sour	-	-	-	-
monterey jack cheese	4	cups	grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.