| Enchiladas Verdes ~ Green Enchiladas ~ Hot ! 15 roasted, peeled, seeded green chiles 1 lb tomatillos, cooked (or 1 can 13 oz tomatillos) ¼ cup cilantro, chopped 2 cloves garlic salt to taste 1 egg slightly beaten 1 cup heavy cream - crema 3 cups chicken, shredded or chopped ¼ cup chicken stock ( or water) 12 corn tortillas ½ cup sour cream or crema Place chiles in a blender and purée. Add tomatillos, cilantro, and garlic and continue to puree. Salt to taste. Mix egg with cream or crema and blend with puree. Heat puréed mixture in a small frying pan. Meanwhile, heat chicken in broth or water and keep warm. Fry each tortilla lightly in oil to soften. Dip tortilla in puree, then fill with a little chicken and roll. Place enchiladas in an ovenproof dish and keep warm. When all the tortillas are filled and rolled, pour remaining purée over the enchiladas. (Reheat if necessary - it should be hot.) Dribble sour cream or crema over all and serve immediately. Makes 12 crema = sour cream |
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