Chicken Enchiladas Verde

Name: Chicken Enchiladas Verde
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 5
Cuisine: Mexican
Ingredients: 8 bone-in chicken breast halves, skinned; 10 corn tortillas; 113 grams package crumbled feta cheese; 2 Tbsps chopped fresh cilantro; 2 garlic cloves, minced; 1 Tbsp ground red pepper; 5 servings Verde Sauce; 227 grams cups shredded Monterey Jack cheese, divided; 1 medium onion, chopped; 5 servings Red Pepper Purée; 2 teaspoons salt, divided; 23 fresh tomatillos, husks removed; 1 Tbsp vegetable oil; 1 Tbsp water; 2 liters water

Chicken Enchiladas Verde might be just the Mexican recipe you are searching for. This recipe makes 5 servings with 638 calories, 58g of protein, and 29g of fat each. This recipe covers 37% of your daily requirements of vitamins and minerals. It works well as a pretty expensive main course. It is a good option if you're following a gluten free diet. If you have onion, water, vegetable oil, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 25 minutes.

Instructions

Bring first 3 ingredients and 1 1/2 teaspoons salt to a boil in a Dutch oven. Cover, reduce heat, and simmer 30 minutes.

Ingredients you will need

Salt

Equipment you will use

Dutch Oven

Add tomatillos, and cook 5 more minutes.

Ingredients you will need

Tomatillos

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.

Ingredients you will need

Pinto Beans

Tomatillos

Whole Chicken

Broth

Bone

Saut onion and garlic in hot oil in a Dutch oven over medium-high heat until tender.

Ingredients you will need

Garlic

Onion

Cooking Oil

Equipment you will use

Dutch Oven

Add chopped tomatillos and remaining 1/2 teaspoon salt. Cook 5 minutes.

Ingredients you will need

Tomatillos

Salt

Add chicken, and cook 5 minutes. Stir in cilantro and 1 cup Monterey Jack cheese.

Ingredients you will need

Monterey Jack Cheese

Cilantro

Whole Chicken

Sprinkle 1 tablespoon water in tortilla package. Microwave at HIGH 1 minute.

Ingredients you will need

Tortilla

Water

Equipment you will use

Microwave

Dip each tortilla in Verde Sauce.

Ingredients you will need

Tortilla

Dip

Place about 1/2 cup chicken mixture down center of each tortilla; roll up.

Ingredients you will need

Tortilla

Whole Chicken

Roll

Place in a lightly greased 13- x 9-inch baking dish; top with remaining sauce, spreading to ends of tortillas.

Ingredients you will need

Tortilla

Sauce

Equipment you will use

Baking Pan

Sprinkle with remaining Monterey Jack cheese and feta cheese. Cover and chill 8 hours, if desired; let stand at room temperature 30 minutes.

Ingredients you will need

Monterey Jack Cheese

Feta Cheese

Bake, covered, at 425 for 25 minutes or until thoroughly heated.

Equipment you will use

Oven

Serve with Red Pepper Pure.

Ingredients you will need

Red Pepper

Equipment

Ingredients

Servings:

bone-in chicken breast halves, skinned 10

corn tortillas 113grams

package crumbled feta cheese 2Tbsps

chopped fresh cilantro 2

garlic cloves, minced 1Tbsp

ground red pepper 5servings

Verde Sauce 227grams

cups shredded Monterey Jack cheese, divided 1medium

onion, chopped 5servings

Red Pepper Purée 2teaspoons

salt, divided 23

fresh tomatillos, husks removed 1Tbsp

vegetable oil 1Tbsp

water 2liters

water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Dutton-Goldfield Emerald Ridge Vineyard Pinot Noir. It has 4.9 out of 5 stars and a bottle costs about 58 dollars.