This recipe is a bit labor intensive but absolutely worth the time! I have been told from friends who have enjoyed this dish that they were no longer going to go to any of the Mexican restaurants in town; they were just going to call me for reservations! I think that has to be one of the best compliments I have ever received. This recipe will fill 2~9x13 pans. Because of the cream in the sauce they do not freeze well, so be sure to invite friends or family to help you eat them!
INGREDIENTS:
1 4 1/2-5 lbs. whole chicken
1 qt (32 oz) green tomato Salsa Verde
24 white corn tortillas
6 cups shredded cheddar or Mexican style cheese
6 cups chicken stock
16 oz sour cream
1 yellow onion
2 cloves garlic
4-5 tbls butter
10-tbls cornstarch
olive oil
salt & pepper to taste
In large stock pot cover chicken with water (at least 10 cups). Halve onion; place in stock pot with garlic. On medium heat bring to a boil; let simmer for about 3 hours or until chicken falls from the bone. Remove chicken, de-bone and shred. Pour stock through strainer into separate bowl and set aside. Place chicken in large mixing bowl and add 1/2 cup chicken stock, 1 cup salsa Verde and 2 cups shredded cheese. Set aside. Over medium heat soften tortillas using olive oil in the pan. Flip tortillas and remove from pan quickly; place on paper towels in layers to absorb some of the oil. Fill each tortilla with 1 full tbls of chicken mixture; fold over filled tortillas placing them seam side down into a non-stick sprayed 9x13 pan. After all enchiladas are in both pans take any leftover meat mixture and sprinkle over the top. Then spread 2 cups of shredded cheese over the enchiladas in each pan. Then ladle Verde cream sauce (instructions below) over top (about 6 ladles full). Place in a 350 degree preheated oven for 45 minutes. Let stand for 10 minutes before serving.
VERDE CREAM SAUCE:
In large pan melt butter, quickly whisk in cornstarch to make a rue. Slowly pour in 6 cups of chicken stock. On medium heat let sauce thicken stirring with a whick often. Add remainder of the salsa Verde mixing thoroughly. Slowly add sour cream stirring until completely blended. Add salt & pepper to taste.
OPTION: Using purchased roasted chicken, chicken broth and salsa Verde can be substituted if you don't want to start from scratch to make this dish. The flavors will be a little different but also tasty. I prefer starting from scratch.
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