Ingredients Jump to Instructions ↓

  1. 1/4lb Tomatillos,quartered

  2. 1 c Sour cream

  3. 8 Corn tortillas

  4. 1 c Peanut oil

  5. 1 c Chicken stock Lightly salted water

  6. 2 Whole chicken breasts Chicken stock ,if needed packed,chopped

  7. 1/3c Cilantro leaves,loosely

  8. 1/4ts Pepper

  9. 1/4ts Salt

  10. 2 Serrano chiles

  11. 1 Clove garlic,whole

  12. 1/2c Water

  13. 1 lb Mozzarella cheese,grated

Instructions Jump to Ingredients ↑

  1. + Directions : Boil tomatillos in water with garlic,chiles,salt and pepper until soft,about 15-20 minutes. puree cooked sause in blender to liquefy. while blending,add washed cilantro leaves. set aside. the sauce yield is about 2and1/2 cups. it will thicken upon standing and you may need to thin with chicken stock. simmer chicken in lightly salted water until tender about 10-15 minutes. cool chicken will be slightly undercooked. shred cooked chicken and then,just prior to serving,heat in 1 cup chicken stock. this will heat chicken without overcooking. in medium skillet,heat oil to 300 degrees. pass tortillas into hot oil for a few seconds to soften and seal. remove carefully and set aside between paper towels. do this just prior to assembly fill softened tortillas with shredded chicken and 1-2 tablespoons sauce. roll up and place seam-side-down in casserole. pour green sauce over top and garnish with sour cream and cheese. place in 375-degree oven 5-8 minutes or just long enough to melt cheese. note:sauce may be made a day in advance,but the dish is best when chicken is freshly prepared.


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