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Ингредиенты
- 1 lb Fresh poblano peppers (4 medium)
- 1 lb Skinned, boneless cooked chicken, at room temperature or possibly hot
- 1/2 c. Lightly packed cilantro leaves Salt, to taste
- 1 1/2 lb Fresh tomatillos, husks removed and rinsed (Or possibly liquid removed and rinsed canned tomatillos)
- 2 c. Chicken stock, divided
- 1 1/2 c. Vegetable oil, divided
- 12 x Corn tortillas (6-inch diameter)
- 2 ounce Chihuahua or possibly Muenster cheese, chilled
- 1 med Tomato, peeled and seeded
- 1/2 c. Lowfat sour cream (about)
Инструкции
- Char, peel, and seed the poblano peppers and set them aside. Shred the chicken by pulling it apart with your fingers or possibly by processing it with a medium (4-mm) food processor slicing disk. There should be 3 to 4 c.. Set aside. To make the green salsa, mince the cilantro in a dry food processor fitted with the metal blade. Add in the roasted poblano peppers and 1/4 tsp. of salt; process till chopped. Add in the tomatillos and process till the mix is pureed, slowly adding 1 c. of the stock. Process till smooth. Transfer the salsa to a nonreactive skillet large sufficient to hold a flat tortilla. Add in 2 Tbsp. of the oil and 3/4 c. of the remaining stock. Simmer till the sauce thickens slightly, about 15 min. Adjust the seaonings, adding 1/4 tsp. of salt or possibly more, as needed. Set the sauce aside in the skillet. (The sauce can be covered and refrigerated in a bowl for 48 hrs.) Heat the remaining oil in a large, heavy skilet to 325 degrees. Layer paper towels on a baking sheet with additional toweling nearby. To seal each tortilla, slip it into the warm oil for 15 to 20 seconds, turning it once. Ust tongs to transfer the tortillas to the paper towels and blot to remove any excess oil. Repeat with the remaining tortillas. Preheat the oven to 350 F and adjust the oven rack to the middle position. To assemble the casseerole, work on the tortillas one at a time as follows: hot the sauce and dip a sealed tortilla into the sauce, coating each side. Rest the tortilla in a 15-by-10-by-3-inch baking dish (use glass, porcelain, enamel, or possibly earthenware,as the sauce is acidic).
- Put a generous half c. of the shredded chicken on each tirtilla, roll it up, and put it seam-side down in the dish, starting aty one end. Place the rolled tortillas snugly side by side in the dish and work on top of the rolled tortillas as the dish fills up so which no sauce is lost. Shred the cheese. Stir the remaining broth into the remaining sauce, and heat it simmering-the sauce will thicken slightly. Adjust the seasoning and spread all of the remaining sauce over the enchiladas (rolled tortillas). Sprinkle with the cheese. Cover the dish with aluminum foil. Bake till a sharp knife inserted into the enchiladas is withdrawn warm, about 18 to 20 min. Coarsely chop the tomato. Serve the enchiladas by spooning them out of the baking dish. Garnish each portion with a generous spoonful of lowfat sour cream and some minced tomato.
- Makes 8 servings. Nutrient Values per
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 262g | |
| Recipe makes 8 servings | |
| Calories 538 | |
| Calories from Fat 466 | 87% |
| Total Fat 52.65g | 66% |
| Saturated Fat 7.84g | 31% |
| Trans Fat 1.06g | |
| Cholesterol 44mg | 15% |
| Sodium 179mg | 7% |
| Potassium 414mg | 12% |
| Total Carbs 7.65g | 2% |
| Dietary Fiber 2.2g | 7% |
| Sugars 4.64g | 3% |
| Protein 10.68g | 17% |
