I got this recipe from Simply Recipes. Just changed it a little and added chicken.
Green Chile Chicken Enchiladas Recipe
- 1-2 chicken breasts
- 1 jar tomatillo salsa verde
- 3 cloves garlic
- 3-4 large Anaheim chiles
- 12-18 corn tortillas
- 1/2 pound Monterey Jack cheese, grated
- reduced fat sour cream
- cilantro
1. Place chicken in a sauce pan with 1/4 cup salsa verde and chopped garlic cloves. Cook over medium heat until done. Shred chicken and set aside.
2. While the chicken is cooking prepare the Anaheim chiles. Broil the chiles in a roasting pan, turning them until they are blackened all over. Place the blackened chiles in a small brown paper bag. Close the bag and let sit for at least 5 minutes. Then remove the chiles from the bag and peel off and discard the blackened skin. Slice open the chiles and remove and discard the seed pod, any seeds (they're hot!) and the stems. Slice the chiles into strips.
3. Warm the tortillas in the microwave so they are easier to work with.
4. Preheat the oven to 350°F. Spread a little of the tomatillo sauce in the bottom of a 9x13 casserole pan. One by one, place a little grated cheese, chicken, and a strip or two of green chiles in the center of the tortillas, roll them up, and place them in the casserole. Once you have filled the casserole with the rolled tortillas, spread the remaining tomatillo sauce over them, and sprinkle with the remaining cheese.
5. Bake for 15 minutes at 350°F, until cheese is melted
Serve with sour cream and some chopped fresh cilantro.
2. While the chicken is cooking prepare the Anaheim chiles. Broil the chiles in a roasting pan, turning them until they are blackened all over. Place the blackened chiles in a small brown paper bag. Close the bag and let sit for at least 5 minutes. Then remove the chiles from the bag and peel off and discard the blackened skin. Slice open the chiles and remove and discard the seed pod, any seeds (they're hot!) and the stems. Slice the chiles into strips.
3. Warm the tortillas in the microwave so they are easier to work with.
4. Preheat the oven to 350°F. Spread a little of the tomatillo sauce in the bottom of a 9x13 casserole pan. One by one, place a little grated cheese, chicken, and a strip or two of green chiles in the center of the tortillas, roll them up, and place them in the casserole. Once you have filled the casserole with the rolled tortillas, spread the remaining tomatillo sauce over them, and sprinkle with the remaining cheese.
5. Bake for 15 minutes at 350°F, until cheese is melted
Serve with sour cream and some chopped fresh cilantro.
1 comment:
This recipe is pretty much the whole reason I wanted to start our food blog! Thanks Jayme!
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