Green Chili Enchilada Sauce Millies Recipes

Steps:

• 1. First fire roast your chiles and peel and clean them (** https://www.justapinch.com/recipes/soup/chili/fire-roasted-chilis-peppers.html?p=64)
• 2. Peel the paper like husk from the tomatillo then wash them. Cut in half.
• 3. In large pot add halved tomatillos, chunked onion, oregano,chuncked jalapeno and serrano*peppers,minced garlic,ground cumin,salt,cayenne pepper,cilantro and 4 cups chicken stock. Bring to a boil then reduce heat to medium and cook 5 minutes. Remove from heat and set aside.
• 4. Place in 8 quart pot on stove (heat off). Using a food processor, puree green chiles, a little at a time using chicken stock to thin it with. You will have to do several small batches. Puree each batch at least 1 1/2 - 2 minutes. Dump into your pot on stove.
• 5. Now puree the tomatillos and onions and the juice. Using a strainer hooked over the pot of green chile mixture, strain tomatillo mixture. Use a rubber spatula to move it around. Tomatillos have a billion seeds ! This will take several batches also.
• 6. Add remaining chicken stock to pot. Turn heat on and bring to a boil, reduce heat and cook 30 minutes. You are now ready to can sauce or freeze in bags. I can mine in a pressure cooker , 15lbs. of pressure for 90 minutes . (pints) *** be sure to follow recommendations for your elevation***
• 7. *********** NOTE ********** You can use water instead of chicken broth and reduce canning time to 30 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Heat 2 tablespoons of oil in a skillet over medium-high heat. Fry tortillas (1 at a time) for 5 seconds on each side to soften and make them pliable. Add more oil to pan as needed. Drain between layers of paper towel and keep warm.
• Divide chicken, 10 ounces of Monterey Jack cheese, and onion among the 12 tortillas. Roll up each tortilla and place seam-side down in the prepared pan.
• Melt butter in a saucepan over medium heat. Add flour and whisk until mixture begins to boil. Slowly add broth, stirring with a whisk until thickened. Mix in the sour cream and chiles, heating thoroughly but do not boil, stirring occasionally. Pour mixture over the enchiladas.
• Bake in the preheated oven until bubbly and heated through, about 20 minutes. Top with remaining Monterey Jack cheese and bake for 5 more minutes. Garnish with chopped green onions and cilantro.

Steps:

• In a medium sauce pan, place the olive oil, onions and garlic and saute until soft.
• Add the broth,tomatillos, cumin, chili powder and green chilies and bring to a boil.
• Reduce heat to a simmer and cover. Continue cooking until the tomatillos are soft.
• Cool until room temperature.
• Using a blender of food processer, blend until smooth.