Cullen's Chicken Verde Enchiladas
4 chicken breast
2 cup tomato, canned, mashed
1/2 cup onion, chopped
1 tsp salt
1 tsp garlic powder
1 salsa verde
1 tortillas, corn
1 oil
1 sour cream
In large pot, boil chicken in water to cover until tender;
reserve 2 cups broth. Debone and dice chicken. Add chicken, tomatoes,
onion, salt and garlic to reserved broth; boil 10 minutes or until
reduced enough for enchilada filling. Strain. Heat a bit of oil in a
small skillet; press each tortillas into the hot oil a few seconds to
soften them and make them more pliable to roll. Stuff with chicken
filling. Roll filled tortillas and place in baking dish. Cover with
salsa verde. Bake at 375 degrees until thoroughly heated, about 25
minutes. Before serving, top with sour cream.
SALSA VERDE
4 lb tomatillos, peeled
1/2 cup onion, finely chopped
1/4 cup oil
1 tsp salt
1 tsp garlic, chopped
Salsa Verde: Boil tomatillos in small amount of water until tender;
blend in food processor. In skillet, saute onions in oil. Add pureed
tomatillos, salt and garlic.
Better never to have met you
In my dream
Than to wake and reach
For hands that are not there.
- Otomo No Yakamochi