Chicken Enchiladas Verde Recipe

Name: Chicken Enchiladas Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1 (4-ounce) package crumbled feta cheese

Servings: persons

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
1 (4-ounce) package crumbled feta cheese

1
Bring first 3 ingredients and 1 1/2 teaspoons salt to a boil in a Dutch oven. Cover, reduce heat, and simmer 30 minutes. Add tomatillos, and cook 5 more minutes. Remove chicken and tomatillos, reserving broth for Verde Sauce and Mexican Pinto Beans. Bone and shred chicken. Chop 7 tomatillos, reserving remaining tomatillos for Verde Sauce.
2
Saute onion and garlic in hot oil in a Dutch oven over medium-high heat until tender. Add chopped tomatillos and remaining 1/2 teaspoon salt. Cook 5 minutes. Add chicken, and cook 5 minutes. Stir in cilantro and 1 cup Monterey Jack cheese.
3
Sprinkle 1 tablespoon water in tortilla package. Microwave at HIGH 1 minute.
4
Dip each tortilla in Verde Sauce. Place about 1/2 cup chicken mixture down center of each tortilla; roll up. Place in a lightly greased 13- x 9-inch baking dish; top with remaining sauce, spreading to ends of tortillas. Sprinkle with remaining Monterey Jack cheese and feta cheese. Cover and chill 8 hours, if desired; let stand at room temperature 30 minutes.
5
Bake, covered, at 425u00b0 for 25 minutes or until thoroughly heated. Serve with Red Pepper Puree.

991

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 bone-in chicken breast halves, skinned, 2 quarts water, 1 tablespoon ground red pepper, 2 teaspoons salt, divided, and more.

Yes, Chicken Enchiladas Verde falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Enchiladas Verde

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