Chicken Enchiladas Verde
Ingredients:
| Filling: |
| 1 case |
Boneless, skinless, chicken thigh (poached in water with cumin, salt, pepper, and bay leaf to taste) |
| |
Cumin, salt, pepper, Tabasco to taste |
Sauce: |
| 5 gal. |
Chicken broth (reserved from the poaching of the chicken) |
| 15 lbs. |
Tomatillos (peeled and cut in half) |
| 10 |
Onions, chopped |
| ½ lb. |
Garlic, chopped |
| 4 bunches |
Green onions, chopped |
| 3 lbs. |
Fried corn tortillas |
Granish: |
| 5 bunches |
Cilantro, rough chop |
| 8 bunches |
Green onions, chopped |
| 10 lbs. |
Monterey Jack cheese, grated |
| 10 lbs. |
Cheddar cheese, grated |
Method:
- Take the chicken out of the freezer the night before
- Poach the chiken in the seasoned water
- Take chicken out of the water and allow to cool
- Pour chicken broth into stock pot of steam kettle (allow it to warm up)
- Add tomatillos, onion, garlic, fried corn tortillas, and green onions (bring to a simmer and then puree the mixture)
- Chop chicken in buffallo chopper
- Mix the chicken with the sour cream, and seasonings
- Place two soup spoons full of chicken into the tortilla and roll tightly
- Place in a greased hotel pan (10 per pan)
- Bake for 5-7 minutes
- Ladle sauce over enchiladas, cover with cheese and garnish
Source: Chef Keith Hammerich, CCSF
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