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Ингредиенты
- 8 x bone-in chicken breast halves skinned
- 2 quart water
- 1 Tbsp. grnd red pepper
- 2 tsp salt divided
- 23 x fresh tomatillos husks removed
- 1 med onion minced
- 2 x garlic cloves chopped
- 1 Tbsp. vegetable oil
- 2 Tbsp. minced fresh cilantro
- 2 c. shredded Monterey Jack cheese - (8 ounce) divided
- 1 Tbsp. water
- 10 x corn tortillas Verde Sauce (see below)
- 1 pkt crumbled feta cheese (4-oz) Red Pepper Puree (see below)
- 4 x poblano chile peppers
- 16 x reserved cooked tomatillos
- 1 1/2 c. reserved chicken broth divided
- 1 sm onion minced
- 2 x garlic cloves chopped
- 3 x romaine lettuce leaves torn
- 1/4 c. minced fresh cilantro
- 1 1/4 tsp salt
- 2 jar roasted red bell pepper - (7 ounce ea) liquid removed
- 1/2 tsp salt
Инструкции
- * Note: One c. salsa may be substituted for puree.
- Bring first 3 ingredients and 1 1/2 tsp. salt to a boil in a Dutch oven. Cover, reduce heat, and simmer 30 min. Add in tomatillos, and cook 5 more min. Remove chicken and tomatillos, reserving broth for Verde Sauce and Mexican Pinto Beans (see recipe). Bone and shred chicken. Chop 7 tomatillos, reserving remaining tomatillos for Verde Sauce.
- Saute/fry onion and garlic in warm oil in a Dutch oven over medium-high heat till tender. Add in minced tomatillos and remaining 1/2 tsp. salt. Cook 5 min. Add in chicken, and cook 5 min. Stir in cilantro and 1 c. Monterey Jack cheese.
- Sprinkle 1 Tbsp. water in tortilla package. Microwave at HIGH 1 minute. Dip each tortilla in Verde Sauce. Place about 1/2 c. chicken mix down center of each tortilla; roll up. Place in a lightly greased 13- by 9-inch baking dish; top with remaining sauce, spreading to ends of tortillas. Sprinkle with remaining Monterey Jack cheese and feta cheese. Cover and refrigerate8 hrs, if you like; let stand at room temperature 30 min.
- Bake, covered, at 425 degrees for 25 min or possibly till thoroughly heated. Serve with Red Pepper Puree.
- For Verde Sauce: Broil peppers on an aluminum foil-lined baking sheet 5 inches from heat about 5 min on each side or possibly till peppers look blistered. Place broiled peppers in a heavy-duty zip-top plastic bag; seal bag and let peppers stand about 10 min to loosen skins. Peel peppers; remove and throw away seeds.
- Process peppers, cooked tomatillos, 1 c. chicken broth, and next 5 ingredients in a food processor or possibly blender till mix is smooth, stoping to scrape down sides. Transfer mix to a saucepan, and cook over medium heat 5 min. Slowly stir in remaining 1/2 c. chicken broth, and cook about 10 min or possibly till sauce is thickened. (Makes 3 c.)
- For Red Pepper Puree: Process bell pepper and salt in a food processor or possibly blender till smooth, stopping to scrape down sides. Cover and chill, if you like. (Makes 1 c.)
- This recipe yields 4 to 5 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 876g | |
| Recipe makes 4 servings | |
| Calories 356 | |
| Calories from Fat 217 | 61% |
| Total Fat 24.28g | 30% |
| Saturated Fat 12.72g | 51% |
| Trans Fat 0.09g | |
| Cholesterol 59mg | 20% |
| Sodium 2755mg | 115% |
| Potassium 697mg | 20% |
| Total Carbs 17.88g | 5% |
| Dietary Fiber 5.3g | 18% |
| Sugars 9.88g | 7% |
| Protein 18.72g | 30% |
