Savory Delicious Enchiladas Verdes |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Found this on by PattiVerde. I simplified it by using canned verde sauce. Everyone who has tried it not only loves it but wants more! Ingredients:
2 chicken breast halves |
2 cups chicken broth |
1/4 white onion (chunk) |
1/4 white onion (chopped) |
1 garlic clove (minced) |
2 teaspoons salt |
1 (28 ounce) can green enchilada sauce (i use las palmas) |
1/4 cup vegetable oil |
2 cups kraft mexican style finely shredded four cheese |
1 bunch fresh cilantro, chopped |
1 cup sour cream |
2 (4 1/2 ounce) cans chopped green chilies (drained) |
12 corn tortillas (fresh as possible) |
Directions:
1. In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a boil, and then boil for 20 minutes.
2. Set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands.
3. Pour green chile enchilada sauce in a medium saucepan, and bring to a low boil.
4. Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil.
5. Finally, dip slightly fried tortillas in low-boiling green chile enchilada sauce for just a moment to cover.
6. After frying the tortillas and dipping in the green chile enchilada sauce, mix up the cooked shredded chicken with just enough sour cream to bind it, the onions, chopped green chiles, and 1 cup cheese.
7. Fill each tortilla with the chicken mixture, and a little green chile enchilada sauce. Roll them up, put them in 9X13 can, and cover with remaining green chile enchilada sauce and remaining 1 cup shredded mexican cheese,.
8. Bake in a 425 degree oven until cheese is melty (20 min?).
9. Top with crumbled/shredded cheese, chopped onion, and chopped cilantro and serve.
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