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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This is a great enchilada recipe for the family or when you have guests. Serve with Mexican rice and beans. Pass the salsa verde and sour cream. There's alot of work but the flavor is sooooooooo worth it. Ingredients:
filling |
3 c. water |
1/4 tsp. salt |
dash black pepper |
1 onion, quartered |
1 bay leaf |
1 pound, skinless chicken pieces (i use thigh meat) |
1 1/2 c. mexican blend shredded cheese, divided |
1/2 c. chopped onion |
1 green chile, diced |
sauce |
2/3 c. milk (i use 2/3 c. cooled chicken broth with milk powder added) |
1/4 c. chopped fresh cilantro |
1 egg |
1/8 tsp. salt |
1 (11oz) can tomatillos, drained |
1 (4.5oz) can diced green chiles, undrained |
remaining ingredients |
8 (6 ) corn tortillas |
2/3 c. sour cream |
Directions:
1. To prepare filling, place the first 6 ingredients in a large pot; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Remove chicken from cooking liquid; saving liquid to use in softening tortillas, cool. Remove chicken from bones; shred with 2 forks. Discard bones.
2. Preheat oven to 375*
3. Combine chicken, 3/4 c. Of shredded cheese, chopped onion, and diced green Chile in a bowl, set aside.
4. To prepare sauce, place milk and next 5 ingredients (milk through Chiles) in a blender and blend until smooth.
5. To prepare tortillas, fill medium skillet with 1 of reserved chicken broth; bring to a simmer. Dip 1 tortillas in using tongs to soften. Spoon 1/2 c. Filling in center of tortilla, roll tightly and place in an 11 x7 baking dish. Repeat procedure with remaining tortillas and filling.
6. Pour sauce over enchiladas. Cover and bake at 375* for 20 minutes. Uncover, sprinkle with remaining shredded cheese. Bake an additional 5 minutes, uncovered, until cheese melts. Top with sour cream.
7. Serve with shredded lettuce and Salsa Verde
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