Chicken Enchiladas Verde Recipe

Ingredients

• 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)

How to make Chicken Enchiladas Verde

1. Bring first 3 ingredients and 1 ½ teaspoons salt to a boil in a Dutch oven.
2. Cover, reduce heat, and simmer 30 minutes.
3. Add tomatillos, and cook 5 more minutes.
4. Remove chicken and tomatillos, reserving broth for Verde Sauce and Mexican Pinto Beans.
5. Bone and shred chicken.
6. Chop 7 tomatillos, reserving remaining tomatillos for Verde Sauce.
7. Saute onion and garlic in hot oil in a Dutch oven over medium-high heat until tender.
8. Add chopped tomatillos and remaining ½ teaspoon salt.
9. Cook 5 minutes.
10. Add chicken, and cook 5 minutes.
11. Stir in cilantro and 1 cup Monterey Jack cheese.
12. Sprinkle 1 tablespoon water in tortilla package.
13. Microwave at HIGH 1 minute.
14. Dip each tortilla in Verde Sauce.
15. Place about ½ cup chicken mixture down center of each tortilla; roll up.
16. Place in a lightly greased 13 x 9 x 2-inch baking dish; top with remaining sauce, spreading to ends of tortillas.
17. Sprinkle with remaining Monterey Jack cheese and feta cheese.
18. Cover and chill 8 hours, if desired; let stand at room temperature 30 minutes.
19. Bake, covered, at 425*F (220*C) for 25 minutes or until thoroughly heated.
20. Serve with Red Pepper Puree.

Notes