14 December 2009

Enchiladas Verde

Green Chicken Enchiladas. Green Enchiladas. Creamy Chicken Enchiladas. Enchiladas Verde.

No matter where you come from or what you call them, if you've never had them, you are missing out! They are oh so good. Around here, they are comfort food.

I
roasted a chicken the other day and have quite a bit of meat left over so I decided to take some of it and make Enchiladas Verde.







Enchiladas
Verde

  • 10 - corn tortillas
  • 2 1/4 - cups cooked, shredded chicken
  • 1 - med. onion, chopped and sauteed
  • 2 - cans mild green enchilada sauce or 1 pint (you can also make your own)
  • 1 - tablespoon chicken bouillon powder
  • 1/3 - cup sour cream
  • 1 - cup shredded monterrey jack cheese
  • sour cream to top enchiladas

Heat oven to 425.

Heat 1/2" of oil in a fry pan. Don't let it get too hot.

Dip each corn tortilla in the oil until the tortilla just starts to bubble and change colors. You don't want to fry them, just soften them up.

Place on a paper towel to drain.

Mix chicken, sauteed onion, sour cream and chicken
bouillon powder in a bowl and set aside.

Heat Verde sauce in a pot until just under a boil. Pour 1/4 cup of your sauce into the bottom of your baking dish.

Dip each tortilla, one a time into the heated sauce.


Place 3 tablespoons of chicken mixture onto the tortilla roll up.
Place in dish seam side down.



Put dish in refrigerator for 30 min to an hour to help them set. You can do this at lunch or even the night before. Just don't pour the remaining sauce over them yet. They will get soggy.

Remove from fridge and pour the remaining Verde sauce over the top.
Sprinkle the cheese over the top of the sauce.

Bake in the oven until cheese is melted and bubbly.
20-30 min.


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