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LA FOGATA'S GREEN CHICKEN ENCHILADAS



1/4 pound Tomatillos -- quartered
1/2 cup Water
1 Clove garlic -- whole
2 Serrano chiles
1/4 teaspoon Salt
1/4 teaspoon Pepper
1/3 cup Cilantro leaves -- loosely
Chicken stock -- if needed
2 Whole chicken breasts
Lightly salted water
1 cup Chicken stock
1 cup Peanut oil
8 Corn tortillas
1 cup Sour cream
1 pound Mozzarella cheese -- grated


Boil tomatillos in water with garlic,chiles,salt and pepper until soft,about 15-20 minutes. puree cooked sauce in blender to liquefy. While blending,add washed cilantro leaves. Set aside. the sauce yield is about 2and1/2 cups. It will thicken upon standing and you may need to thin with chicken stock. simmer chicken in lightly salted water until tender about 10-15 minutes. Cool chicken will be slightly undercooked. Shred cooked chicken and then,just prior to serving,heat in 1 cup chicken stock. This will heat chicken without overcooking. In medium skillet,heat oil to 300 degrees. Pass tortillas into hot oil for a few seconds to soften and seal. Remove carefully and set aside between paper towels. Do this just prior to assembly fill softened tortillas with shredded chicken and 1-2 tablespoons sauce. Roll up and place seam-side-down in casserole. Pour green sauce over top and garnish with sour cream and cheese. place in 375-degree oven 5-8 minutes or just long enough to melt cheese.
Note:Sauce may be made a day in advance,but the dish is best when chicken is freshly prepared.













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