*Chicken Enchiladas Verdes
Jidori Bone In Chicken Breast, 3/4lb. THUMBNAIL
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La Baleine Fine Sea Salt 26.5oz. THUMBNAIL
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Selina Naturally Celtic Sea Salt, 1lb. THUMBNAIL
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Organic Cilantro Bunch, ea. THUMBNAIL
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Organic Jalapeño Pepper, 1/2 lb. Bag THUMBNAIL
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La Tortilla Factory Handmade Style White Corn Tortillas, 8 count THUMBNAIL
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Organic Large Spanish Onion, ea. THUMBNAIL
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Farchioni Extra Virgin Olive Oil, 1L THUMBNAIL
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Chicken Enchiladas Verde 
2 Large bone-in, skin-on chicken breast, about 1 ¾ pounds+ or 4 cups cooked, shredded chicken meat 
½ small onion, peeled 
4 large garlic cloves, smashed 
1 TBS kosher salt 
20 medium tomatillos, about 2 ¼ pounds, husked and washed 
1 jalapeno - will make for mild heat.  For more heat, and a 2nd jalapeno 
½ small onion, peeled 
3 garlic cloves 
 1 bunch or cilantro 
1 TBS sea salt 
3 TBS olive oil 
12 Corn Tortillas 
Grated Cheese, if desired, Monterey Jack and Cheddar 
1.       To poach chicken.  Place the chicken in a saucepan with the onion, garlic and salt and add water to cover.  Bring to a boil over high heat, reduce heat to low, cover and simmer until the chicken is cooked through, about 25 minutes.  Allow chicken to cool in the poaching liquid.  Remove the skin and bones and shred the meat 
2.       Place all the tomatillos and the jalapeno on a parchment-lined baking sheet.  Place under the broiler for about 10 minutes (Broil on 2nd rung down) turning over after 5 minutes until tomatillos are lighter in color and contain a few brown spots.  Preheat the over to 350 degrees 
3.       Transfer the tomatillos to a blender or a food processor with the jalapeno, 3 garlic cloves, 1/3 onion, cilantro and sea salt.  Process until smooth.  You should have 4 cups of sauce. 
4.       Heat a skillet over medium heat and warm the olive oil.  Add the tomatillo sauce and simmer 5 minutes. 
5.       In the meantime, warm the tortillas on a griddle or skillet on both sides until softened.  Keep warm in the cotton kitchen towel. 
6.       Pour 1 cup of sauce on the bottom of the 13x9 inch baking dish.  Place 1/3 cup of chicken down the middle of the tortilla and roll tortilla.  Cover all the rolled tortillas with remaining sauce.  Sprinkle with grated cheese, if desired.  Bake until heated through and cheese is melted, about 10-12 minutes.  Serve immediately.   
From Pamela Salzman- Kitchen Matters http://pamelasalzman.com/ 

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