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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Roast the chilies, turn as needed to color all sides. Once well darkened on all sides, place in a paper bag seal well then place in a plastic bag and seal it. Allow chilies to come to room temperature. | 2. While the chilies are roasting bring a pot of water to boil. Remove the papery husks from the tomatillos. Wash well with a little soap and a lot of water to remove any residue. When the water comes to a boil, drop the tomatillos into the pot for 8-10 minutes, until they are soft. Remove the stems, and if desired the seed pods if they are hard. | 3. Once chilies are room temperature, remove stems, skins and seeds. The skins should just slip off as long as the chilies are still a little warm. Do not worry if a few seeds remain. | 4. Place tomatillos, chilies, chicken broth, garlic and onion in 3 quart saucepan. Using a stick blender, puree this mixture until it is smooth. | 5. Add the oregano, salt and pepper. Puree to combine. | 6. Bring sauce to a boil, reduce heat to simmer for 10 minutes. | 7. Grill, broil or boil the chicken. | 8. Combine cornstarch with water and pour into chile sauce, stirring well. Return to boil and simmer for 10-15 minutes more. You should have 5 cups or so of sauce. | 9. Pull, chop or shred chicken. Set aside. | 10. Soften one tortilla at a time in hot oil. Using tongs place tortilla in oil for 10-15 seconds, flip it over and heat other side for 10-15 seconds and remove to drain on paper towels. | 11. Spread a little of the tomatillo sauce in the bottom of 2 9x13 casserole dishes. | 12. Place 2 tortillas side by side in casserole. | 13. Ladle a little more sauce over tortillas. | 14. Sprinkle half the shredded chicken over the 4 tortillas. | 15. Sprinkle one third of the cheese over the chicken. | 16. Ladle a little more sauce over tortillas. | 17. Top each serving with another tortilla, followed by the sauce, the rest of the chicken and one third of the cheese and another ladle of sauce. | 18. Top each serving with the last 4 tortillas, the rest of the sauce and the rest of the cheese. | 19. Bake in a 350 degree oven for 15-20 minutes until cheese begins to brown and is bubbly. | 20. Garnish with chopped cilantro and sour cream if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
anaheim chilies	1 1/2	1/2		-	-	-	-
tomatillo	7 -8	ounces		0.0	0.0	0.0	0.0
chicken broth	4	cups		312.48	7.56	44.5536	10.4832
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
onion	2	teaspoons	minced	2.6667	0.6227	0.0733	0.0067
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
kosher salt	1/2	teaspoon		-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
water	2	tablespoons		0.0	0.0	0.0	0.0
chicken breast	2	boneless	skinless boneless	-	-	-	-
oil	3	tablespoons		336.384	0.0	0.1075	38.2003
corn tortilla	12			-	-	-	-
cheese	6	ounces	grated	600.453	3.9803	36.4014	48.8867
hot sauce				-	-	-	-
cream			sour	-	-	-	-
cilantro				-	-	-	-

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