Title: Chicken-Sour Cream Enchiladas with Salsa Verd
Categories: Tex-mex, Hot/spicy, Meats, Cheese, Restaurant
Yield: 4 Servings

--------------------------NW YIELD: 12 ENCHILADAS--------------------------
2 lb To 2-1/2 lbs chicken
1 Carrot; diced
2 Stalks celery; diced
5 Peppercorns
1 Bay leaf
1/4 c Olive oil
6 Scallions; sliced
3 Cloves garlic; minced
2 lg Ripe tomatoes; blanced,
-peeled, seeded, chopped
2 Poblano chiles; roasted
-peeled, seeded, chopped
1 ts Basil; chopped
1 ts Oregano; chopped
1 ts Cumin
1 ts Salt
2 c Grated moterey jack cheese
2 c Grated cheddar cheese
12 Corn tortillas
2 c Sour cream
1 c Salsa verde

Place the chicken in a large pot, cover with water, and add the carrot,
onion, celery, peppercorns and bay leaf. Bring to a boil, reduce the heat,
and simmer for 30 minutes. Remove the chicken and let cool; reserve the
stock, reduce to 2 cups and set aside. Remove meat from the bones and dice
(1/4").

Preheat oven to 350 degrees. In a large skillet heat the oil until lightly
smoking and saute the scallions and garlic for 2 minutes over medium heat.
Puree the tomates in a blender and add to the skillet, togehter with the
two cups of reduced chicken stock, the poblanos, herbs, cumin and salt.
Simmer on low heat for 5 minutes. Mix the cheeses in a bowl and set aside.

Dip the tortillas one-by-one into the hot tomato mixture to soften, and
place on a baking sheet or in an ovenproof dish. Divide the diced chicken
among the tortillas and top with 2 tablespoons cheese per tortilla. Roll up
the tortillas and place seam side down on the baking sheet or in the dish,
placing them snugly together. Combine the sour cream with the tomato
mixture and pour over the tortillas. Top with remaining cheese. Cover and
bake for 30 minutes. Serve with salsa verde.

Source: The New Texas Cuisine - Stephan Phyles - ISBN 0-395-42336-5
Posted to MC-Recipe Digest V1 #1070 by "M. Hicks"
on Feb 1, 1998