Chicken Enchiladas Salsa Verde

Here's another recipe from Lucinda Scala Quinn.  I really like this recipe and it will be great for Summertime.  It has a couple unique things to it.  The sauce has an item you don't usually associate with enchiladas-peanuts.  It sounds weird but gives it a real good flavor that you can't quite put your finger on.  Now if you or someone in your family has allergies, just omit them.  The next thing is you prepare a light salad and put it on top of the enchiladas.  Lucinda came up with this idea to make her boys eat some salad.  I like it because it lightens up the enchiladas.

This recipe has several steps that help build the flavor, so don't do any shortcuts.  They are worth it.  This recipe uses shredded chicken and at the end their are directions on poaching a whole chicken.  I usually try to take a picture before everyone digs in, but sometimes I just don't make it in time.

Lucinda Scala Quinn’s Chicken Enchiladas Salsa Verde

Ingredients:

·       Green Sauce 

·       1/2 white onion, peeled and coarsely chopped

·       2 garlic cloves, unpeeled

·       2 serrano or jalapeno chiles, stems removed

·       14 whole tomatillos, peeled and simmered in water for 5 minutes

·       1/4 cup unsalted roasted peanuts

·       2 tsp. coarse salt

·       1/2 cup chicken broth

·       Enchiladas

·       3 cups Green Sauce

·       1 tbsp. canola oil

·       12 corn tortillas, toasted, stacked, and wrapped in a clean kitchen towel to steam

·       4 cups shredded chicken (from a 3 lb. poached chicken)

·       7 oz. queso fresco, crumbled, or shredded Monterey Jack cheese

·       3 to 4 cups shredded romaine lettuce, washed and dried

·       6 radishes, trimmed and sliced

·       1 tsp. white vinegar

·       coarse salt and freshly ground black pepper

·       2 tsp. canola oil

Directions:

    Preheat the broiler. Place the onion, garlic, and chiles on a baking sheet. Broil for 4 minutes, or until charred and blistered. Discard the garlic skin. Place the onion, garlic, and chiles in a blender jar with the tomatillos, peanuts, salt, and broth. Blend until smooth.

        Preheat the oven to 375º.

    Heat a saucepan to medium high and add the oil. Carefully pour in the green sauce and cook, stirring constantly to thicken up, about 3 minutes. One by one dip the tortillas in the sauce, place in an ungreased 9 x 13" baking dish, fill with some chicken, and roll up. Fit each enchilada snugly next to the other in the baking dish. Pour the remaining green sauce over the enchiladas. Sprinkle the cheese on top. Bake for 15 minutes, or until the sauce is bubbling and the enchiladas are heated through.

    Meanwhile, toss the lettuce and radishes with the oil, the vinegar, and salt and pepper. Layer the salad on top of the hot enchiladas and serve immediately.

    Note:  To poach chicken, place 3 to 3 1/2 lb. whole chicken in cold water to cover.  Bring to boil and cook for 50 minutes more.  Allow chicken to cool completely and shred chicken.  Leftover broth can be used or frozen.

Servings:  6