Recipe: Enchiladas Verdes with Chicken
One of the simplest, cheapest, most delicious meals we eat on a monthly basis are Enchiladas Verdes with Chicken.
Recipe: Enchiladas Verde with Chicken
Ingredients:
2 cups shredded chicken (you can use a Rotisserie chicken if you don't want to cook the chicken yourself or you can see my simple recipe below)
1 16oz jar of Verde salsa (I personally like La Victoria mild)
1/4 cup sour cream
3/4 cup Cilantro, leave removed from stems
Salt and pepper to taste (I use 1/2 teaspoon of Kosher salt and 1/8 teaspoon of pepper)
1 1/2 cups Monterey Jack cheese
8-10 6" corn or flour tortillas (I prefer corn)
Directions
Preheat oven to 350 degrees.
Spray a 9x13 with non-stick cooking spray.
Place salsa, sour cream and cilantro in a blender and puree. Taste and then, season as desired with salt & pepper. Mix 1/2 cup of the puree with your shredded chicken and 1/2 cup of the cheese. Pour another 1/2 cup of the puree into the bottom of your baking dish to lightly coat the bottom. Reserve the remaining 1 cup.
Warm tortillas in the microwave for 15-20 seconds until soft and pliable. Then, spoon approximately 1/4 cup of the mixture into each tortilla, rolling tight and placing seamside down in your dish.
Pour remaining 1 cup of puree over tortillas. Sprinkle remaining 1 cup of cheese over the puree.
Bake 35 minutes until cheese is melted and sauce is bubbling.
Basic Shredded Chicken:
Place two boneless, skinless chicken breasts in a crockpot with 1/2 cup stock, 1/4 cup fresh cilantro leave, 1 teaspoon cumin, 1/2 teaspoon Kosher salt and 1/8 teaspoon pepper.
Set on low for 4-6 hours until cooked through. Remove chicken and let cool. Shred (I just use my hands).
Recipe: Enchiladas Verde with Chicken
Ingredients:
2 cups shredded chicken (you can use a Rotisserie chicken if you don't want to cook the chicken yourself or you can see my simple recipe below)
1 16oz jar of Verde salsa (I personally like La Victoria mild)
1/4 cup sour cream
3/4 cup Cilantro, leave removed from stems
Salt and pepper to taste (I use 1/2 teaspoon of Kosher salt and 1/8 teaspoon of pepper)
1 1/2 cups Monterey Jack cheese
8-10 6" corn or flour tortillas (I prefer corn)
Directions
Preheat oven to 350 degrees.
Spray a 9x13 with non-stick cooking spray.
Place salsa, sour cream and cilantro in a blender and puree. Taste and then, season as desired with salt & pepper. Mix 1/2 cup of the puree with your shredded chicken and 1/2 cup of the cheese. Pour another 1/2 cup of the puree into the bottom of your baking dish to lightly coat the bottom. Reserve the remaining 1 cup.
Warm tortillas in the microwave for 15-20 seconds until soft and pliable. Then, spoon approximately 1/4 cup of the mixture into each tortilla, rolling tight and placing seamside down in your dish.
Pour remaining 1 cup of puree over tortillas. Sprinkle remaining 1 cup of cheese over the puree.
Bake 35 minutes until cheese is melted and sauce is bubbling.
Basic Shredded Chicken:
Place two boneless, skinless chicken breasts in a crockpot with 1/2 cup stock, 1/4 cup fresh cilantro leave, 1 teaspoon cumin, 1/2 teaspoon Kosher salt and 1/8 teaspoon pepper.
Set on low for 4-6 hours until cooked through. Remove chicken and let cool. Shred (I just use my hands).
I've made this meal many times. We've tried a few different recipes, and while they are all good, this one is so easy that I keep coming back to it. Perfect to a weeknight dinner with leftovers for lunch.
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