Chicken Verde Enchiladas
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Tortillas are filled with a chicken, chilies and cheese mixture, rolled and placed in a rectangular baking dish and baked.
Boil chicken until for tender. Let cool; shred chicken from bone (exclude fat and skin) and set aside. While boiling chicken, start large pot with boiling water and add 6 tbsp salt.
Wash tomatillos to remove skins and add to pot of salt water with garlic, onions (sliced in half only), and jalapenos (sliced from stem to bottom). When tomatillos rise to the top of the pot and change to a dull color, remove all ingredients from pot into large bowl (remove tops and stems of jalapeno peppers).
Add hald of this mixture to blender with half of the sugar and cilantro; blend into puree, adding 1/2 cup of salt water mixture to blender with each batch. Blend other half set aside.
Mix chicken, green chilies, salt, and pepper to taste. Heat tortillas until soft and easy to roll. Pour small amount of sauce into bottom of large baking dish (enough to coat the bottom). Put chicken filling into tortilla with a small amount of cheese and roll. Place into the baking dish, seam side down. Continue this until dish is full. Enchiladas can be close together.
Pour sauce over top of enchiladas (smothered but not drowned). Place remaining cheese on top of enchiladas and sprinkle a liberal amount of chopped olives on top. Bake in oven on 400 degrees for 25 minutes or until cheese is melted. Serve with cool sour cream on the side.
Notes:
May substitute with corn tortillas but should really try with flour. Verde sauce is not spicy, only slightly warm. If you do not prefer any spiciness, do not omit peppers but only remove the seeds from the jalapeno peppers prior to boiling in salt water.
Submitted By: OHANA COOKING
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