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
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
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
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