Green-Chile Chicken Enchiladas with Avocado Cilantro Salsa

Green-Chili Chicken Enchiladas are in my opinion, the tastiest of all enchiladas, with the exception of mole which is a close second. Preparing the green-chile sauce or verdé from fresh ingredients delivers the flavor. this an opportunity to visit your local farmers market and use fresh garden offerings. If you can get your hands on Hatch green chiles that is first choice, if not Aneheim are delicious as well. Shredded Radish adds a zip to enchiladas and is a must for me so please give them a try. Topping the fresh baked enchiladas with Avocado Cilantro Salsa instead of sour cream is not only a healthier choice by a tastier one as well. In an attempt to keep summer alive, chilled, Great Frogs Vintners White is the perfect spice to pair with the enchiladas.

Green Chile Sauce

6-8 Hatch or Anaheim chiles

1 tbsp broth or vegetable oil

2 cups onion

2 garlic cloves, minced

1 tbsp flour

1 tsp ground coriander

1/2 tsp salt

14 ounces chicken broth/stock

Preheat broiler.

Place chiles on foil or parchment paper lined baking sheet. broil 14 minutes or until blackened and charred, turning after 7 minutes. wrap foil or paper around them after removing from oven to soften skins. let stand 15 min , peel skin cut lengthwise to remove seeds, discard. chop chiles.

heat broth or oil in medium size pan over medium-high heat. Add onion, sauté 5 minutes or until tender. Add garlic, sauté 1 minute. stir in flour; cook 1 minute. Add chilies, coriander, salt, and broth; bring to boil. Reduce heat, and simmer 15 minutes stirring occasionally. Place half of Chile mixture in blender. Remove center piece of lid to allow steam to escape, secure lid blender. place kitchen towel over hole to prevent splatters. Blend until smooth. Return pureed Chile mixture to pan; stairwell. Remove. from heat; cool completely.

Green-Chile Chicken Enchiladas

You may prepare the sauce, salsa and the filling up to two days ahead. Store in separate containers in the refrigerator until ready to assemble.

1 1/2 cup chicken broth

1 cup onions, finely chopped

2 tsp dried oregano

1/2 tsp cumin

4 (6-ounce each) chicken breast halves

2 garlic cloves, minced

1 bayleaf

1/2 bunch radish, shredded (4-5 medium)

1 cup green Chile sauce

1 small bunch of cilantro, chopped

16 corn tortillas or flour 6-8”

8 ounces marble jack cheese or Mexican blend, shredded

Preheat oven to 350 degrees. brown chicken breast in skillet with small amount of chicken broth to prevent sticking. when browned remove from skillet and set aside. next sauté onion in small amount of broth until translucent. Then add oregano, cumin, garlic, bay leaf and remaining broth, bring to simmer 5 min or so. Return chicken to skillet, with broth , cover and place in oven to bake for 45min or until tender. remove from oven leaving lid on and let cool. Shred chicken. If desired you may add any remaining liquid from chicken to the green Chile sauce.

While chicken is baking shred radishes.

Mix chicken, chopped cilantro, 1/2 of the cheese, 1/2 cup green Chile sauce, shredded radish together.

Spread 1/4 cup green Chile sauce in bottom of 2 (11x7”) baking dishes coated with cooking spray. warm tortillas according to package directions. spoon mixture into each tortilla, roll and place seam down in baking dish, 8 in each dish. Pour remains Chile sauce over enchiladas in each dish. Sprinkle remaining cheese over top of enchiladas . Bake for 15-20 min until thoroughly heated. Yield: 8 servings, two each.

Serve topped with avocado cilantro salsa, YUM !

Avocado Cilantro Salsa

2 avocados

1 bunch cilantro

juice of 3 limes

2 cloves garlic

salt to taste

Add all ingredients to food processor and blend .