Description
This is an incredibly special dish – it's a lot of work but worth it –
one of my 5 best recipes ever!
Ingredients
- Chicken Breasts
- Celery Ribs
- Onion
- Dry White Wine
- Cream Cheese
- Heavy Cream
- Whole Green Chilies
- Tomatillos
- Serrano Chilies
- Drippings
- Egg
- Flour Tortillas
- Sour Cream
- Parmesan Cheese
Instructions
- Preheat oven at 375
- Wash and dry 6-8 chicken breasts
- Sprinkle with salt and pepper
- 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
- Bake at 375 for 1 hour
- Reserve juice
- Let chicken cool and shred into thin slivers
- Cream 8 oz cream cheese with mixer
- Add 1 / 2 cup heavy cream, 3 tablespoons at a time
- Add 1 chopped onion and the shredded chicken and blend with a spoon
- Clean 2 cans of green chiles
- Place in blender
- Add tomatillos, chopped serrano chiles, chicken juice / broth
- Blend at high speed until pureed
- Add 1 egg and blend again
- Add 1-1 / 2 cups heavy cream and blend again
- Fill flour tortillas with cream cheese and chicken mixture [cover and refrigerate if making ahead]
- Pour blended sauce over tortillas and bake at 350 for 1 hour
- Let sit for 15 minutes for sauce to set completely
- Serve with sour cream and grated parmesan cheese
- You can make this hours or a day ahead
- A 13 x 9 corning or pyrex glass pan is the best size for this