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Servings: Serves 6
We started making these to use the wonderful roasted green chiles our friends Susan and Mike send us from Albuquerque. They're moderately spicy ones, and we'd guess they are poblanos, but there's no label there folks. If there's any left we make huevos rancheros.
PS: There's an alternative way to make the sauce using tomatillos. We've named it creatively Green Chile Sauce #2.
Catchy, isn't it?
Green Chili Sauce
4 cups water
2 cups frozen roasted green chilies, all charred skin removed and chopped
1 small tomato, cored and diced
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon black pepper
1 chicken bouillon cube
½ teaspoon dried oregano
Salt and pepper to taste
2 tablespoons cornstarch
¼ cup water
1 three to four pound chicken
12 corn tortillas
2 cups shredded Monterey Jack cheese
2 large tomatoes (about 1 pound), coarsely diced
2 medium avocados, peeled, pitted, sliced, and rubbed with lemon juice
1 cup sour cream
6 ounces black olives, packed in brine, drained
12 cilantro sprigs, chopped
1 cup shelled, roasted pumpkin seeds (optional)
Green Chile Sauce
Combine all ingredients except cornstarch in large pot. Bring to boil and reduce to simmer. Simmer about 30 minutes. Combine cornstarch with ¼ cup water. Add to mixture and stir continuously until there are no lumps.
Place chicken in large pot and cover with water. Bring to boil; cover, reduce heat and simmer until very tender, 1 ½ to 2 hours. Cool chicken in liquid. Discard skin and bones and shred meat. Combine shredded chicken with the cheeses, walnuts, oregano, salt and pepper. Set aside.
Preheat oven to 350°F. Heat oil in a large skillet over medium heat and quickly cook tortillas, one at a time for a few seconds. Drain as you remove them. Dip each into the green chili sauce and lay flat in a large baking dish.
Spoon ½ cup chicken filling onto tortillas and roll, placing seam side down. Combine until all tortillas are used. Spoon remainder of the sauce over the top.
Cover with foil and bake until heated through, 15 to 20 minutes. Remove the foil and sprinkle with Monterey Jack cheese. Return dish to oven and bake until cheese melts, 5 to 10 minutes.
Serve 2 enchiladas on a warm plate, garnished with diced tomatoes, avocado slices, sour cream, olives and cilantro. Sprinkle roasted pumpkin seeds over the top.
Note: To roast pumpkin seeds, spread them on a baking sheet and place in a moderate oven until golden, 5 to 8 minutes.
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