Wednesday, May 11, 2005

Green Chile-Chicken Enchiladas

Green Chile-Chicken EnchiladasGreen Chile-Chicken Enchiladas (Adapted from CL)

For the sauce

3 Anaheim chiles
1/2 tablespoon canola oil
1 cup chopped onion
1 garlic clove, minced
1/2 tablespoon all-purpose flour
1/2 teaspoon ground coriander
1/2 teaspoon salt
3/4 cup plus 2 tablespoons chicken broth

For the enchiladas

1 1/2 cups chicken broth
1/2 cup water
3/4 cup finely chopped onion, divided
1 teaspoon dried oregano
1/2 teaspoon salt
12 ounces boneless/skinless chicken breasts
1 garlic clove, minced
1 bay leaf
1 teaspoon olive oil
1/3 cup sour cream
8 6" white corn tortillas
1 1/2 ounces shredded Monterey Jack cheese
1 ounce shredded cheddar cheese

To make the sauce

Preheat broiler

On a foil-lined baking sheet, add chiles and broil until blackened and charred, about 10 to 15 minutes, turning after about 6 minutes. Carefully place the chiles in a heavy-duty zip-top bag and seal. Let stand 15 minutes. Peel off and discard skins - cut a lengthwise slit in each one and remove the seeds and top off each chile. Roughly chop chiles.

In a medium saucepan, heat oil over medium-high. Add onion - sauté until tender, about 5 minutes. Add garlic and sauté until fragrant, about 1 minute. Stir in flour and let cook 1 minute. Stir in chiles, coriander, salt and broth - bring to a boil, reduce heat and simmer 15 minutes, stirring occasionally. Place half of the mixture in a blender and process until smooth. Return pureed chile mixture to pan - stir well. Remove from heat and set aside to cool completely.

To prepare the enchiladas

In a medium saucepan, add broth, 1/2 cup onion, oregano, salt, chicken, garlic and bay leaf - bring to a boil, reduce heat and simmer until the chicken is cooked through, about 12 to 15 minutes. Remove chicken and chill until it is cool enough to handle, about 15 minutes. You can either save the broth mixture for another use (for soup?) or discard. Shred chicken into bite-sized pieces.

In a small saucepan, heat oil over medium. Add remaining 1/4 cup onions and sauté until tender, about 5 minutes. Remove from heat and let cool slightly.

In a medium bowl - stir together chicken, onions and sour cream.

Preheat oven to 350

Spread about 1/4 cup of the chile sauce in the bottom of a 7" x 11" baking dish coated with nonstick spray. Warm tortillas according to package directions. Scoop about 1/3 cup chicken mixture down center of each tortilla and roll up. Place the tortillas, seam-side down, on top of the sauce in the baking dish and evenly cover with the remaining chile sauce. Scatter both of the cheeses evenly over the top. Bake until the cheese melts and the dish has thoroughly heated through, about 18 to 20 minutes.

Makes about 4 servings.

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