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  • Chicken Enchiladas Verde

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    Chicken Enchiladas Verde
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 8 x bone-in chicken breast halves skinned
    • 2 quart water
    • 1 Tbsp. grnd red pepper
    • 2 tsp salt divided
    • 23 x fresh tomatillos husks removed
    • 1 med onion minced
    • 2 x garlic cloves chopped
    • 1 Tbsp. vegetable oil
    • 2 Tbsp. minced fresh cilantro
    • 2 c. shredded Monterey Jack cheese - (8 ounce) divided
    • 1 Tbsp. water
    • 10 x corn tortillas Verde Sauce (see below)
    • 1 pkt crumbled feta cheese (4-oz) Red Pepper Puree (see below)
    • 4 x poblano chile peppers
    • 16 x reserved cooked tomatillos
    • 1 1/2 c. reserved chicken broth divided
    • 1 sm onion minced
    • 2 x garlic cloves chopped
    • 3 x romaine lettuce leaves torn
    • 1/4 c. minced fresh cilantro
    • 1 1/4 tsp salt
    • 2 jar roasted red bell pepper - (7 ounce ea) liquid removed
    • 1/2 tsp salt

    Directions

    1. * Note: One c. salsa may be substituted for puree.
    2. Bring first 3 ingredients and 1 1/2 tsp. salt to a boil in a Dutch oven. Cover, reduce heat, and simmer 30 min. Add in tomatillos, and cook 5 more min. Remove chicken and tomatillos, reserving broth for Verde Sauce and Mexican Pinto Beans (see recipe). Bone and shred chicken. Chop 7 tomatillos, reserving remaining tomatillos for Verde Sauce.
    3. Saute/fry onion and garlic in warm oil in a Dutch oven over medium-high heat till tender. Add in minced tomatillos and remaining 1/2 tsp. salt. Cook 5 min. Add in chicken, and cook 5 min. Stir in cilantro and 1 c. Monterey Jack cheese.
    4. Sprinkle 1 Tbsp. water in tortilla package. Microwave at HIGH 1 minute. Dip each tortilla in Verde Sauce. Place about 1/2 c. chicken mix down center of each tortilla; roll up. Place in a lightly greased 13- by 9-inch baking dish; top with remaining sauce, spreading to ends of tortillas. Sprinkle with remaining Monterey Jack cheese and feta cheese. Cover and refrigerate8 hrs, if you like; let stand at room temperature 30 min.
    5. Bake, covered, at 425 degrees for 25 min or possibly till thoroughly heated. Serve with Red Pepper Puree.
    6. For Verde Sauce: Broil peppers on an aluminum foil-lined baking sheet 5 inches from heat about 5 min on each side or possibly till peppers look blistered. Place broiled peppers in a heavy-duty zip-top plastic bag; seal bag and let peppers stand about 10 min to loosen skins. Peel peppers; remove and throw away seeds.
    7. Process peppers, cooked tomatillos, 1 c. chicken broth, and next 5 ingredients in a food processor or possibly blender till mix is smooth, stoping to scrape down sides. Transfer mix to a saucepan, and cook over medium heat 5 min. Slowly stir in remaining 1/2 c. chicken broth, and cook about 10 min or possibly till sauce is thickened. (Makes 3 c.)
    8. For Red Pepper Puree: Process bell pepper and salt in a food processor or possibly blender till smooth, stopping to scrape down sides. Cover and chill, if you like. (Makes 1 c.)
    9. This recipe yields 4 to 5 servings.

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