"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Enchilada De Pollo in Verde Sauce Recipe

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This recipe for Enchilada De Pollo in Verde Sauce, by , is from The Trail Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judy Battles
Added: Thursday, June 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Chicken mixture:
2 whole chicken breasts
water
1/2 small onion
1 bay leaf
8 pepper corn
2 t. salt

Add to cooled shredded chicken mixture:
1/2 medium onion chopped
3 Tbls Parmesan cheese
4 oz. shredded Monterey Jack cheese

Chili-cream mixture:
1 4oz can diced green chilies
1, 13 oz, can drained tomatillos or Green enchilada sauce
1/4 c. chopped cilantro
3/4 c. whipping cream
1 egg
1/2 t. salt

oil
8 corn tortilla
4 oz shredded Cheddar or Monterey Jack cheese

Condiments;

Guacamole
sour cream
2 c. shredded lettuce
sliced black olives

Directions:
Directions:
Place chicken breast in large pot or Dutch oven. Add water to cover, onion, bay leaf, pepper corns, and 2 t. salt.
Bring to boil, reduce heat.
Cover and simmer 45 minutes.
Cool in broth.
Drain, reserve broth for another use.
Remove skin and bones from chicken and discard.
Shred chicken with 2 forks or your fingers.
Mix shredded chicken, chopped onion, Parmesan and Jack cheese. Taste add salt if needed.

In blender or food processor combine chilies, cilantro, whipping cream and egg. Blend until smooth, add 1/2 t. salt. Set aside.

Heat oil in 9" skillet. place 1 tortilla at a time in the hot oil. Hold in oil 3 to 5 seconds until softened. Quickly turn tortilla to soften other side doe 3-5 seconds. Drain on paper towels

Place 1/8 of chicken mixture in each tortilla, press the mixture to compact and fold tortilla edges over rolling tightly and place seam side down in 7 x 11 casserole dish.

Pour chili-cream mixture over the top.sprinkle evenly with shredded cheese.
Bake 20 minutes or until heated through and sauce is bubbly.

Place two enchiladas on a plate. Top with sour cream and dollop of guacamole sauce. Place 1/2 cup shredded lettuce to the side top with sour cream. guacamole and olive slices.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
60 minutes prep, 20 minutes cooking
Personal Notes:
Personal Notes:
I took a Mexican cooking class years ago and this was my favorite recipe from the class. Because the prep time takes so long I always double or triple the recipe. I freeze the extra pans of enchiladas without the chili cream sauce.

This is a family favorite. It is nice to have the green sauce for a change.

 

 

 

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