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Chicken >> Chicken Enchiladas Verde
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Chicken >> Chicken Enchiladas Verde


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)
Bring First 3 Ingredients And 1 ½ 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.
Saute Onion And Garlic In Hot Oil In A Dutch Oven Over Medium-high Heat Until Tender.
Add Chopped Tomatillos And Remaining ½ Teaspoon Salt.
Cook 5 Minutes.
Add Chicken, And Cook 5 Minutes.
Stir In Cilantro And 1 Cup Monterey Jack Cheese.
Sprinkle 1 Tablespoon Water In Tortilla Package.
Microwave At High 1 Minute.
Dip Each Tortilla In Verde Sauce.
Place About ½ 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.
Bake, Covered, At 425*f (220*c) For 25 Minutes Or Until Thoroughly Heated.
Serve With Red Pepper Puree.

Makes 4 To 5 Servings. You can serve with your family and friends.
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