Recipe - Chicken Enchiladas W Salsa Verde

2 pound Tomatillos; husks Removed
1 pound Poblano peppers
One half cup Pumpkin kernels; roasted
4 Cloves Garlic
1/3 cup Fresh Cilantro; chopped,
lightly pak
2 cup Chicken broth
2 Fresh Serrano Chiles;
chopped (up to 4)
1 Whole Red Onion
15 Corn Tortillas; Cut in half
3 cup Chicken; shredded & cooked
3 cup Jack cheese; shredded
Cilantro sprigs
Salt
1 cup Sour Cream

1. Rinse tomatillos. Place tomatillos and poblanos in a 10 by 15 inch
baking pan. Broil 4 to 6 inches from heat, turning as needed, until
blackened all over, about 20 min. total. When cool enough to handle, pull
off and discard poblano peels, stems, seeds, and veins.

2. In a blender of food Processor, whirl ( in batches if necessary)
tomatillos, poblanos, pumpkin seeds, garlic, cilantro, and broth until
smooth. Add Serranos and puree.

3. Meanwhile, peel onion and cut 3 or 4 thin slices from the center.
Seperate slices into rings and wrap artight. Finely chop remaining onion.

4. Spread 1 cup chili sauce over the bottom of a shallow 3quart casserole
(about 1012 in). Cover sauce with 1/3 of the tortillas, overlapping.
Scatter One half of the chicken, One half of the chopped red onion, and 1 cup of the
cheese over the tortillas. Spoon 1 cup chili sauce over cheese. Cover
completely with another 1/3 of the tortillas. Scatter remaining chicken,
onions and 1 cup cheese over tortillas; moisten evenly with 1 cup chili
sauce. cover with remaining tortillas, then coat tortillas evenly with
remaining sauce.

5. Bake in a 400 F. oven until sauce is bubbling at edges, about 15
minutes. Sprinkle remaining cheese on enchiladas and bake until it melts, 2
to 3 minutes.

6. Scatter red onion rings over enchiladas and garnish with ciantro sprigs.
Cut into rectangles and serve with a wide spatula. Add salt and sour cream
to taste.

Recipe by: Sunset Mag. April 98

Posted to CHILEHEADS DIGEST by Robert L rlusk12@earthlink.net on Jul 04,
1998