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Prep Time: 60 Minutes Cook Time: 25 Minutes |
Ready In: 85 Minutes Servings: 4 |
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This 1993 Recipe Hall of Fame recipe features corn tortillas filled with a cheesy chicken mixture and topped with a green chile sauce and red pepper puree. Ingredients:
8 bone-in chicken breast halves, skinned |
2 quarts water |
1 tablespoon ground red pepper |
2 teaspoons salt, divided |
23 fresh tomatillos, husks removed |
1 medium onion, chopped |
2 garlic cloves, minced |
1 tablespoon vegetable oil |
2 tablespoons chopped fresh cilantro |
2 cups (8 ounces) shredded monterey jack cheese, divided |
1 tablespoon water |
10 corn tortillas |
verde sauce |
1 (4-ounce) package crumbled feta cheese |
red pepper purée |
Directions:
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.
2. Sauté 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.
3. Sprinkle 1 tablespoon water in tortilla package. Microwave at HIGH 1 minute.
4. 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-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.
5. Bake, covered, at 425° for 25 minutes or until thoroughly heated. Serve with Red Pepper Purée.
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