Ingredients
For the sauce
1¼ Lb fresh tomatillos
2 jalapeno peppers
½ large onion finely chopped
1 large garlic clove minced
1 Tbsp. vegetable oil
2 cups chicken broth
¼ salt
For the enchiladas:
2 boneless and skinless chicken breasts
2 Tbsp. minced onion
¼ tsp. salt
½ Tbsp. vegetable oil
8 corn tortillas
slices of roasted red bell pepper for garnish
Method
To make the sauce bring a medium pan of water to boil. Husk and wash tomatillos and seed the jalapenos and sliced off stems. Add these to the boiling water and cook 10 minutes. Drain. Put in food processor with onion and garlic and process to coarse puree. In large skillet, heat vegetable oil over medium heat, add puree and simmer 2 minutes. Add salt and broth and simmer 15 minutes, stirring occasionally. Keep warm. To make enchiladas, place chicken in sauce pan and cover with water. Bring to a boil, reduce heat, cover and simmer 15-20 minutes until cooked through. Drain and cool slightly. Shred chicken and set aside. Lightly cook the onion in oil until limp. Combine onion with cooled chicken, salt and ¼ cup of Tomatilla salsa. Add ¾ cup of salsa on bottom of large casserole dish and spread evenly over bottom. Place 1 tortilla at a time in pan of salsa for 30 seconds, then turn over with tongs to soften. Place a couple of spoonfuls of chicken in tortilla and roll up and place in casserole. Finish stuffing tortillas. spoon remaining salsa over the enchiladas. Garnish with strips of roasted red pepper and bake in preheated 350 degree oven for 25 minutes
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