White Chicken With Green Sauce Recipes

WHITE CHICKEN ENCHILADAS WITH GREEN CHILE SOUR CREAM SAUCE

Steps:

• Preheat oven to 425 degrees. Spray a 9x13 inch baking dish with cooking spray; set aside.
• Mix the chicken together with 1 cup of the cheese.
• Distribute the chicken and cheese mixture evenly among the tortillas. Roll up and place seam side down in the prepared pan.
• In a large saucepan, melt the butter. Add the flour; cook and stir for 1 minute.
• Add the chicken broth, whisking until smooth. Continue cooking over medium heat until sauce is thick and bubbly.
• Stir in the sour cream and diced green chiles. Season with salt and pepper, to taste.
• Pour the sauce in an even layer over the enchiladas. Sprinkle with remaining cheese.
• Bake for 20 to 25 minutes or until golden and bubbly.
• Sprinkle with cilantro just before serving.

CHILLED WHITE-COOKED CHICKEN WITH GREEN SAUCE

Steps:

• Rinse pound of ginger and, without peeling, cut it into 1/4-inch dice. Place in large stockpot. Cut scallions, white and green parts, into 1-inch pieces. Place in stockpot. Add sherry and 8 cups water. Bring to a boil and boil 10 minutes.
• Rinse chicken inside and out under cold running water. Pull off excess fat. Carefully place chicken in stockpot. When liquid returns to boil, reduce heat to very low, cover the pot and cook until chicken juice run clear, 45 minutes to one hour.
• While chicken is cooking, combine minced cilantro, grated ginger, jalapeño, sesame oil and salt in small bowl. Warm canola or olive oil, if using, until hot. Pour over cilantro mixture, stir, check salt and set aside to cool to room temperature to use as dipping sauce. If not using oil, cilantro mixture can be folded into plain yogurt or mayonnaise for dipping.
• A few minutes before chicken is done, place a large bowl in kitchen sink and fill with cold water and 2 to 3 pounds ice. Remove cooked chicken from stockpot, draining well as you lift it out, and transfer chicken to ice bath. Chicken should be submerged. Allow to chill about 20 minutes, until cool to the touch inside and out.
• Skin chicken, cut up at the joints, then cut breast and thighs in half or in thirds. Arrange on platter garnished with cilantro sprigs and serve with dipping sauce.