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Ingredients Jump to Instructions ↓

  1. ENCHILADAS VERDES

  2. Yield: 6 servings

  3. 4 chicken breasts

  4. 2 c tomatos, mashed

  5. 1/2 c onion, chopped

  6. 1 teaspoon garlic powder

  7. salsa verde

  8. corn tortillas

  9. oil

  10. sour cream

  11. 4 lb tomatillos, peeled

  12. 1/2 c onion, finely chopped

  13. 1/4 c oil

  14. 1 teaspoon salt

  15. 1 teaspoon garlic, chopped

  16. In large pot, boil chicken in water to cover until tender, reserve

  17. 2 cups broth. Debone and dice chicken. Add chicken, tomatoes,

  18. onion, salt and garlic to reserved broth, boil 10 minutes or until

  19. reduced enough for enchilada filling. Strain. Heat a bit of oil

  20. in a small skillet, press each tortillas into the hot oil a few

  21. seconds to soften them and make them more pliable to roll. Stuff

  22. with chicken filling. Roll filled tortillas and place in baking

  23. dish. Cover with salsa verde. Bake at 375 degrees until thoroughly

  24. heated, about 25 minutes. Before serving, top with sour cream.

  25. Salsa verde: Boil tomatillos in small amount of water until tender,

  26. blend in food processor. In skillet, saute onions in oil. Add pureed

  27. tomatillos, salt and garlic.

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