Ingredients Jump to Instructions ↓

  1. 8 bone-in chicken breast halves, skinned

  2. 2 quarts water

  3. 1 tablespoon ground red pepper

  4. 2 teaspoons salt - divided use

  5. 23 fresh tomatillos, husks removed

  6. 1 medium onion, chopped

  7. 2 garlic cloves, minced

  8. 1 tablespoon vegetable oil

  9. 2 tablespoons chopped fresh cilantro

  10. 2 cups (8 ounces) shredded Monterey Jack cheese - divided use

  11. 1 tablespoon water

  12. 10 corn tortillas Verde Sauce (recipe follows)

  13. 1 (4-ounce) package crumbled feta cheese Red Pepper Puree (recipe follows)

Instructions Jump to Ingredients ↑

  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. 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. Sprinkle 1 tablespoon water in tortilla package. Microwave at HIGH 1 minute. 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 x 2-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. Bake, covered, at 425°F (220°C) for 25 minutes or until thoroughly heated. Serve with Red Pepper Puree. Broil peppers on an aluminum foil-lined baking sheet 5 inches from heat about 5 minutes on each side or until peppers look blistered. Place broiled peppers in a heavy-duty zip-top plastic bag; seal bag and let peppers stand about 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Process peppers, cooked tomatillos, 1 cup chicken broth, and next 5 ingredients in a food processor or blender until mixture is smooth, stoping to scrape down sides. Transfer mixture to a saucepan, and cook over medium heat 5 minutes. Slowly stir in remaining 1/2 cup chicken broth, and cook about 10 minutes or until sauce is thickened. Process bell pepper and salt in a food processor or blender until smooth, stopping to scrape down sides. Cover and chill, if desired.


Send feedback