Anita's Favorite Enchiladas

Recipe Ingredients

		Chicken Stock and Meat
2 lbs	908g / 32oz	Chicken pieces
2		Celery - cut into 1" chunks cut into chunks
		Salt and pepper
		Sauce
1		Chicken stock - reserved
2 lbs	908g / 32oz	Tomatillos - peeled
5		Fresh serrano chiles - seeded and minced
2		Garlic cloves - minced
1		Yellow onion - diced
1/2		Cilantro - minced
1/4 teaspoon	1.3ml	Oregano
1/4 teaspoon	1.3ml	Black pepper
1 pinch		Sugar
1 pinch		Salt
1 tablespoon	15ml	Butter
1 tablespoon	15ml	Flour
		Filling
2		Green bell pepper - diced
2		Onion - diced
2		Tomatoes - peeled and diced (large)
3		Canned whole green peeled chiles - (mild), seeded and diced
		Chicken stock
		Assembly
		Oil
16		Corn or flour tortillas
16 oz	454g	Monterey Jack cheese - thinly sliced

Recipe Instructions

To Begin: In a large sauce pan cover chicken with water and celery, onion, salt and pepper and cook until chicken is tender, about 40 minutes. Remove chicken from broth and set aside to cool. Drain broth and reserve for sauce.

The Sauce: Combine all "sauce" ingredients except butter and flour in a large sauce pan. Bring to a boil over med. heat, stirring occasionally and skimming off foam. Reduce heat and simmer, stirring occasionally until sauce is like puree, about 1 hour. Gently pierce tomatillos as they become soft. Strain sauce and return to pan. In a mixing bowl, combine butter and flour with fingers to make a paste. Add paste to sauce and cook over med. heat until sauce returns to a boil and thickens slightly. Set aside and keep hot.

The Filling: Combine peppers, onions, tomatoes and large chiles in a large skillet and place over med. heat and cook until soft, stirring constantly and moistening with chicken stock if necessary. Remove meat from cooled chicken and shred. Add chicken to filling, season with salt and pepper.

Assembly: Preheat oven to 250F. Lightly oil a skillet and fry tortillas about 10-20 seconds on each side until soft. Roll each tortilla gently in paper towel to remove excess oil, and keep playable. Place about 1/4 cup filling in each tortilla, roll up and place seam side down in a lightly greased 9"x13" baking dish. Top each with a thin slice of cheese. Bake until heated through and cheese melts, about 20 minutes. Cover with hot green sauce, and top each enchilada with sour cream and olives.

Source:
Simple Ideas from my American Home

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