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Chicken Enchiladas Verdes Recipe

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This recipe for Chicken Enchiladas Verdes, by , is from Cooking Diary of a Texas Cowgirl, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Denise Sypesteyn
Added: Tuesday, April 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
One whole chicken (chicken tenders are okay)
2 tsp comino (cumin) powder
2 tsp garlic powder
cup chicken stock
salt and pepper to taste
10-12 corn tortillas

Directions:
Directions:
Boil a whole chicken until tender and falling off the bone (about one hour). Shred the chicken and place a small portion in each tortilla and roll up, with seam side down. Pour the Tomatillo Sauce over the enchilada and top with grated Asadero or Monterey jack cheese. Bake for approximately 10 minutes at 375 degrees (or until cheese is melted and enchiladas are starting to brown on edges). They can also be cooked in the microwave oven for about one minute, if preferred, depending on the power of your microwave. You will not get the slight browning effect, however.

Tomatillo Sauce:
3 lbs tomatillos, cut in half
5 cloves garlic, pressed
1 medium sized yellow onion, chopped
1 pinch of sugar
1 tsp salt
1 cup of water
Combine all ingredients in a medium sized saucepan and boil gently for about 10-15 minutes. Place in food processor and blend until smooth.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hour or less
Personal Notes:
Personal Notes:
You will get a better taste boiling a whole chicken, but if you have little time, boneless chicken breasts or tenders can be used.

 

 

 

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