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Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 6 |
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this is an incredibly special dish - it's a lot of work but Worth It - one of my 5 best recipes Ever! Ingredients:
6 -8 chicken breasts |
2 celery ribs, cut in pieces |
1 onion, quartered |
3/4 cup dry white wine |
8 ounces cream cheese, softened |
1/2 cup heavy cream |
1 onion, chopped |
2 (7 ounce) cans whole green chilies |
1 (12 ounce) can tomatillos |
3 serrano chilies, seeded and chopped fine |
3/4 cup chicken drippings or 3/4 cup chicken broth |
1 egg |
1 1/2 cups heavy cream |
10 flour tortillas |
16 ounces sour cream |
2 cups freshly grated parmesan cheese |
Directions:
1. Preheat oven at 375.
2. Wash and dry 6-8 chicken breasts. Sprinkle with salt and pepper.
3. Coarsely cut 2 celery stalks and 1 onion. Lay in a roasting pan: first the vegetables and then the chicken, skin side up. Add 3/4 cup dry white wine.
4. Bake at 375 for 1 hour.
5. Reserve juice. Let chicken cool and shred into thin slivers.
6. Cream 8 oz cream cheese with mixer. Add 1/2 cup heavy cream, 3 tablespoons at a time.
7. Add 1 chopped onion and the shredded chicken and blend with a spoon.
8. Clean 2 cans of green chiles. Place in blender. Add tomatillos, chopped serrano chiles, chicken juice/broth. Blend at high speed until pureed.
9. Add 1 egg and blend again. Add 1-1/2 cups heavy cream and blend again.
10. Fill flour tortillas with cream cheese and chicken mixture [cover and refrigerate if making ahead].
11. Pour blended sauce over tortillas and bake at 350 for 1 hour. Let sit for 15 minutes for sauce to set completely.
12. Serve with sour cream and grated Parmesan cheese.
13. You can make this hours or a day ahead.
14. a 13 X 9 Corning or Pyrex glass pan is the best size for this.
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