8 bone-in chicken breast halves, skinned
2 quarts water
1 tablespoon ground red pepper
2 teaspoons salt, divided
23 fresh tomatillos, husks removed
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon vegetable oil
2 tablespoons chopped fresh cilantro
2 cups (8 ounces) shredded Monterey Jack cheese, divided
1 tablespoon water
10 corn tortillas
Verde Sauce (recipe follows)
1 (4-ounce) package crumbled feta cheese
Red Pepper Puree (recipe follows)
1. Bring first 3 ingredients and 1 1/2 teaspoons salt to a boil in a Dutch oven. Cover, reduce heat, and simmer 30 minutes. Add tomatillos, and cook 5 more minutes. Remove chicken and tomatillos, reserving broth for Verde Sauce and Mexican Pinto Beans. Bone and shred chicken. Chop 7 tomatillos, reserving remaining tomatillos for Verde Sauce.
2. Saute onion and garlic in hot oil in a Dutch oven over medium-high heat until tender. Add chopped tomatillos and remaining 1/2 teaspoon salt. Cook 5 minutes. Add chicken, and cook 5 minutes. Stir in cilantro and 1 cup Monterey Jack cheese.
3. Sprinkle 1 tablespoon water in tortilla package. Microwave at HIGH 1 minute.
4. Dip each tortilla in Verde Sauce. Place about 1/2 cup chicken mixture down center of each tortilla; roll up. Place in a lightly greased 13 x 9 x 2-inch baking dish; top with remaining sauce, spreading to ends of tortillas. Sprinkle with remaining Monterey Jack cheese and feta cheese. Cover and chill 8 hours, if desired; let stand at room temperature 30 minutes.
5. Bake, covered, at 425*F (220*C) for 25 minutes or until thoroughly heated. Serve with Red Pepper Puree.
Makes 4 to 5 servings.
Verde Sauce:
4 poblano chile peppers
16 reserved cooked tomatillos
1 1/2 cups reserved chicken broth, divided
1 small onion, chopped
2 garlic cloves, minced
3 romaine lettuce leaves, torn
1/4 cup chopped fresh cilantro
1 1/4 teaspoons salt
1. Broil peppers on an aluminum foil-lined baking sheet 5 inches from heat about 5 minutes on each side or until peppers look blistered.
2. Place broiled peppers in a heavy-duty zip-top plastic bag; seal bag and let peppers stand about 10 minutes to loosen skins. Peel peppers; remove and discard seeds.
3. Process peppers, cooked tomatillos, 1 cup chicken broth, and next 5 ingredients in a food processor or blender until mixture is smooth, stoping to scrape down sides. Transfer mixture to a saucepan, and cook over medium heat 5 minutes. Slowly stir in remaining 1/2 cup chicken broth, and cook about 10 minutes or until sauce is thickened.
Makes 3 cups.
Red Pepper Puree:
2 (7-ounce) jars roasted red bell pepper, drained
1/2 teaspoon salt
1. Process bell pepper and salt in a food processor or blender until smooth, stopping to scrape down sides. Cover and chill, if desired.
Makes 1 cup.
Note: 1 cup salsa may be substituted for puree
