Chicken Enchilada Verde
Chicken Enchilada Verde
This is such a simple for Chicken Enchilada Verde recipe. You can prepare it with just a few ingredients, just add some rice and its a terrific meal.
What You Need
1 1/2 Lb boneless skinless chicken breasts ( or thighs)
1/4 Cup white onion (chopped)
1/4 tsp. Salt
1 1/2 Cup Salsa Verde (hot or medium) 1/2 cup reserved
1 small bundle cilantro (rinsed, dried and chopped) *Optional
Canola oil
12 Corn tortillas
4 Tbsp. sour cream
1 Cup fiesta/Mexican cheese blend (shredded) or Monterey Jack, Cheddar, Queso Quesadilla And Asadero Cheeses shredded and mixed together
Pie plate or shallow bowl
Medium saucepan with lid
Small saucepan
Skillet
Tongs
Bowl
Spatula
Paper towel lined plate
Oven proof platter
Lets Make It!
Place chicken thighs in the medium sized saucepan and add enough water to cover the chicken add onion, and salt. Bring to a boil and reduce heat to a low and simmer covered, for 20-25 minutes. Using tongs remove chicken and place in the pie plate ( or shallow bowl) and let sit until cool to the touch ( about 10 minutes).
While the chicken is cooling, put Salsa Verde in the small saucepan and bring to a simmer over medium heat. Then remove from heat. Using two forks shred the chicken ( by holding the thigh in place with one fork and pulling the other fork through the chicken thigh). Put the shredded chicken in a bowl and add 3/4 cup of the Salsa Verde and mix well.
Preheat oven to 200°
Heat about a tablespoon of canola oil in a frying pan on medium high heat and add a tortilla to the pan, let it heat and softened and using a spatula flip it over. Place another tortilla on top of the first one (to soak up the excess oil) and flip again. When the tortillas are heated through, put them on the paper towel lined plate. Continue this process until all of the tortillas are soft and heated through.
Pour remaining Salsa Verde in a bowl and dip each tortilla in the Salsa Verde one at a time. placing each one on the platter add a tablespoon or so of chicken mixture in the center of each of the tortillas and roll them up. Tuck in the ends and roll, put them on the platter seam side down. Put the platter of tortillas into the warm oven to keep the enchiladas warm while you finish the sauce.
Heat the remaining Salsa Verde sauce again (bring to a simmer) remove from heat. Add the sour cream and stir well to blend. This makes a wonderful white sauce. Remove the warm chicken enchiladas from the oven and pour the Salsa Verde white sauce over the tops of the enchilada. Top with cheese and put back into the oven for about 1 minute ( to melt the cheese.) Garnish with chopped onion *and cilantro.
Katies Tid Bits* Use a red enchilada sauce over the top instead of the white sauce.
Serves 4 to 6
“May the Lord bless you and keep you; may He let His grace shine upon you and be gracious to you; may the Lord turn His face toward you and give you peace.” Numbers 6:24-6:26 NIV
This looks amazing! Thanks for sharing!
Whoo these are making me so hungry 🙂 they look so yummy, thanks for sharing with us at Creative Mondays…
A chicken recipe that includes all these wonderful ingredients and especially cheese! Oh, I would love this Katie! Thanks for sharing on Creative Monday. Have a great day my friend.
I wonder how it taste like. Never had it before.
kathy
http://www.smallkucing.com
http://mamakucingbooks.blogspot.com
Oh these look so delicious!
I bought the ingredients I need to make this tomorrow night. It sounds super tasty!
Yummy! I am finding I love verde enchilada’s. I make a similar recipe. Well it really isn’t a recipe. LOL. Yours sound so much better with simple ingredients. I will have to tire. I have a type I don’t know if you have a mexican market but I buy cilantro I think it is a sauce in a jar at a mexican market. I can find the brand sometimes at other stores too. Dang it I can’t think of wat it is now! But, once you open put it in the fridge. It doesn’t last long cause I use it so much. But is great in recipes. And always in expensive at the mexican market. I put in beans and enchilada’s it is great to keep on hand in case you can’t get to the store for fresh. I rarely buy fresh because it doesn’t last long for me.
Anyway I loved your recipe. I will try it next time.
Thanks for sharing. It is always fun to visit.
Have a wonderful week,
Sherry
I’m happy to see I’m not the only cook who can use so many utensils to make one dish! My children accused me of doing it because they had to do the dishes. But today I do all the dishes and I still do the same thing.
This sounds so good right now. Great recipe. Thanks for sharing.
We’re having a party at Tumbleweed Contessa – What’d you Do This Weekend? Love it if you would drop by with this, grab a button and see what others did this weekend.
Have a great week,
Linda
Now that sounds delicious!!
I love Mexican food! your recipe looks awesome!
Im going to pin it to save!! =)
Pinned it tweeted it!!! This is my go to dish every time we eat Mexican….LOVE!!!
Katherine, these enchiladas look very good and very authentic! I’m from Texas, so I know a good enchilada recipe when I see one! 😉 Your photography is just gorgeous! Thank you for a beautiful post!
Hurray for a recipe that calls for chicken thighs. So many people love the breasts (and we like them too) but my husband loves the dark meat. This looks really good!
Yummy! This is so wild…I make Chicken Enchiladas for my hubs every Valentines Day. My recipe is very similar to yours, but has more cheese and cream cheese in it! I will be posting a picture in my blog later today.
Ann @ Christ in the Clouds
I’m just looking at this and I just ate breakfast, but I have half a mind to drop everything and make some of this now. Hehe. Wonderful photo and delicious recipe!
that looks delicious! and healthy 🙂
I am hungry reading this and I wish I could pull it off this page right now and eat it all up.
Thanks for sharing Katie.
Have a super blessed day!
Love
Sounds very tasty and love Mexican so this one is right up my alley. Have pinned to try!! 🙂