Saturday May 27th 2017

Green Enchiladas With Chicken

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Rating: 3.6/5 (53 votes cast)


Recipe: Green Enchiladas With Chicken

Ingredients

  • 1 pound fresh tomatillos or 2 cans (13 ounces each) tomatillos, drained
  • 1 can (7 ounces) diced green chilies, undrained
  • 2 tablespoons vegetable oil
  • 1 medium onion, finely chopped
  • 1 clove garlic, minced
  • 1 can (14 1/2 ounces) ready-to-serve chicken broth or 1-3/4 cups Chicken Stock
  • Vegetable oil for frying
  • 12 corn tortillas, 6 to 7-inch diameter
  • 3 cups shredded cooked chicken
  • 2 1/2 cups (10 ounces) shredded Monterey Jack cheese
  • 1 cup (1/2 pint) sour cream
  • 4 green onions with tops, thinly sliced
  • Cilantro sprigs for garnish

Instructions

  1. Preheat oven to 350° F.
  2. If using fresh tomatillos, remove husks; wash thoroughly: Place tomatillos in 2-quart pan; add 1/2 inch water.
  3. Bring to a boil.
  4. Cover; reduce heat and simmer 10 minutes or until tender.
  5. Drain.
  6. Place tomatillos and chilies in blender or food processor container fitted with metal blade; process until pureed.
  7. Heat the 2 tablespoons oil in large skillet over medium heat.
  8. Add onion and garlic; cook until onion is tender.
  9. Stir in puree and chicken broth.
  10. Simmer, uncovered, until sauce has reduced to about 2 1/2 cups and is consistency of canned tomato sauce.
  11. Heat 1/2 inch oil in 7 to 8-inch skillet over medium-high heat.
  12. Place l tortilla in hot oil; cook 2 seconds on each side or just until limp.
  13. Drain briefly on paper towels, then dip softened tortilla into tomatillo sauce.
  14. Transfer sauced tortilla to a plate.
  15. Place about 1/4 cup of the chicken and 2 tablespoons of the cheese across center of tortilla; roll to enclose.
  16. Place enchilada, seam side down, in 15 X 10-inch baking pan.
  17. Repeat until all tortillas are filled.
  18. Spoon remaining sauce over enchiladas, making sure all ends are moistened; reserve remaining cheese.
  19. Cover: Bake 20 to 30 minutes or until hot in center: Uncover and top with reserved cheese.
  20. Continue baking, uncovered, 10 minutes or until cheese is melted.
  21. Spoon sour cream down center of enchiladas; sprinkle with green onions.
  22. Garnish with cilantro.

Quick notes

Makes 6 Servings of Green Enchiladas With Chicken.


Preparation time: 10 minute(s)

Cooking time: 50 minute(s)

Number of servings (yield): 6

Meal type: dinner or lunch

Culinary tradition: Mexican

Green Enchiladas With Chicken, 3.6 out of 5 based on 53 ratings
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