Ingredients

  • 1 whole chicken
  • water
  • 1 small onion quartered
  • 1 bay leaf
  • 8 peppercorns
  • salt
  • 1 small carrot chopped
  • 1 stalk celery chopped
  • Enchilada sauce
  • 225 grams chilies, green New Mexico
  • 750 grams tomatillos blanched
  • 30 grams cilantro
  • 350 milliliters whipping cream
  • 2 egg
  • salt
  • Stuffing mixture
  • 1 medium onion finely chop
  • 6 tablespoons parmesan Regiano cheese grated
  • 450 grams Monterey Jack cheese grated
  • 24 corn tortillas
  • Garnishes
  • guacamole 2 avocados
  • 450 grams sour cream
  • 10 radishes thinly sliced
  • 20 ripe olives sliced

Directions

1. Place chicken in large pot with other ingredients. Bring to a boil, then poach. Skim off scum. Cook 45 minutes until done. Drain, reserving broth for another use. Shred chicken and place in large bowl.
2. Mix chicken with onion, parmesan cheese and 1/2 of the jack cheese. Salt if needed. Set aside.
3. Sauce:Combine sauce ingredients in a blender and blend until smooth. Add salt to taste. Set aside.
4. Preheat oven to 350*F/175*C/GM 4. Cook tortillas. Place some chicken mixture on tortillas and roll. Place in baking sheet or roasting pan. Continue with remaining tortillas. Scatter remaining jack cheese over rolled tortillas, and any remaining chicken mixture. Pour sauce over top making sure tortillas are covered well. Bake 20 minutes, or until heated through and bubbly.
5. Prepare guacamole and remaining garnishes.
6. To serve. Place 2 enchilada on a plate and top with about 3 tablespoons sour cream. Place a mound of guacamole on top. Garnish with radish and olive slices.

Notes
Notes:Original makes 24 enchiladas, 10 servings. 3 whole chickens, 75-80 enchiladas, serve 40 people.
Serving Ideas:Original serves 10.


Categories
Chicken, main course
Keywords
Chicken, main course
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