Creamy Tex-Mex Chicken Enchiladas Verdes

Name: Creamy Tex-Mex Chicken Enchiladas Verdes
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Mexican
Ingredients: 2 bay leaves; 10 black peppercorns; 411 grams fire-roasted tomatoes; 237 milliliters shredded Chihuahua cheese; 113 grams diced chiles, preferably fire-roasted; 227 grams package cream cheese; 1 package taco-sized flour tortillas; 2 teaspoons cloves garlic, minced (about; 794 grams green enchilada sauce; 454 grams green salsa, such as Mrs. Renfros Hot Jalapeno; 4 servings Kosher salt; 2 limes, cut into wedges; 2 Tbsps milk; 1 Tbsp olive oil; 296 milliliters medium onion, minced (about; 1 kilograms boneless skinless chicken thighs; 4 servings Sour cream; 1 Tbsp taco seasoning

Creamy Tex-Mex Chicken Enchiladas Verdes might be just the main course you are searching for. This recipe serves 4. This recipe covers 47% of your daily requirements of vitamins and minerals. One serving contains 1014 calories, 71g of protein, and 44g of fat. If you have bay leaves, milk, cream cheese, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. This recipe is typical of Mexican cuisine.

Instructions

Place chicken in a medium stockpot and cover with water.

Ingredients you will need

Whole Chicken

Water

Equipment you will use

Pot

Add bay leaves, quartered onion, and peppercorns, and bring to a boil over medium heat. Simmer until chicken is no longer pink and is cooked through, about 15 minutes.

Ingredients you will need

Peppercorns

Bay Leaves

Whole Chicken

Onion

Remove chicken from liquid. Discard stock or save for another use. Using two forks or your hands, shred the chicken, discarding any fatty or tough parts.

Ingredients you will need

Whole Chicken

Stock

Place in a large bowl, along with cream cheese, sour cream, milk, chilies, and taco seasoning. Stir to combine and set aside.

Ingredients you will need

Taco Seasoning Mix

Cream Cheese

Sour Cream

Chili Pepper

Milk

Equipment you will use

Bowl

Adjust oven rack to lower-middle position and preheat oven to 375 °F.

Equipment you will use

Oven

Heat oil in a large saucepan over medium heat. When oil is shimmering, add onion and garlic and cook, stirring occasionally, until translucent, about 7 minutes.

Ingredients you will need

Garlic

Onion

Cooking Oil

Equipment you will use

Sauce Pan

Add enchilada sauce, salsa, and tomatoes. Season with salt, stir and simmer for 20 minutes.

Ingredients you will need

Enchilada Sauce

Tomato

Salsa

Salt

Spray a 13- by 9-inch baking pan with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Pan

Spread one ladleful of sauce on the bottom of the pan. Working one at a time, dip enchiladas in sauce to coat and spoon about 1/3 cup of filling along the center of the tortilla.

Ingredients you will need

Tortilla

Dip

Equipment you will use

Frying Pan

Roll tortilla over filling and place seam-side down in the prepared baking pan. Repeat the process until filling is gone, tightly packing enchiladas side by side in a row. Top with cheese and transfer to the oven to bake until brown and bubbly, about 35 minutes.

Ingredients you will need

Tortilla

Cheese

Roll

Equipment you will use

Baking Pan

Oven

Remove from oven and let rest for 10 minutes.

Equipment you will use

Oven

Serve with sour cream and limes.

Ingredients you will need

Sour Cream

Lime

Equipment

Ingredients

Servings:

bay leaves 10

black peppercorns 411grams

fire-roasted tomatoes 237milliliters

shredded Chihuahua cheese 113grams

diced chiles, preferably fire-roasted 227grams

package cream cheese 1package

taco-sized flour tortillas 2teaspoons

cloves garlic, minced (about 794grams

green enchilada sauce 454grams

green salsa, such as Mrs. Renfro's Hot Jalapeno 4servings

Kosher salt 2

limes, cut into wedges 2Tbsps

milk 1Tbsp

olive oil 296milliliters

medium onion, minced (about 1kilograms

boneless skinless chicken thighs 4servings

Sour cream 1Tbsp

taco seasoning

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. 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. You could try DeLoach Russian River Pinot Noir. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 14 dollars per bottle.