"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chicken and Cheese Enchiladas Verde Recipe

  Tried it? Rate this Recipe:


This recipe for Chicken and Cheese Enchiladas Verde, by , is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Saturday, September 26, 2009


1½ pound) poblano chiles
3 tablespoons olive oil
2 pounds (16 medium) tomatillos , husked, rinsed
2 large white onions, chopped (3 cups)
4 large cloves garlic, unpeeled
24 corn tortillas
2 cups chicken broth
½ cup chopped fresh cilantro
1½ teaspoons salt
1 cup crème frâiche -or- sour cream
6 cups shredded roast chicken (from 2 roast chickens)
1 pound (4 cups) shredded Monterey Jack cheese

Heat broiler. Place chiles on a baking sheet; lightly brush with 1 tablespoon of the oil. Broil as close to the heat source as possible, 8 to 10 minutes, turning frequently, until skins are blackened all over. Transfer to a plastic food storage bag or paper bag; let cool. Scrape off charred skins; cut off stems, halve chiles, and remove seeds; coarsely chop.
Place tomatillos and garlic on broiler pan rack; broil close to heat source, 15 minutes, turning frequently, until tomatillos and garlic are charred in spots and soft. Remove skins from garlic and chop.
Heat remaining oil in a large Dutch oven over medium-high heat. Add onions; cook 8 minutes. Add chiles, tomatillos, garlic, 2 corn tortillas, torn into small pieces, and broth. Bring to a boil, reduce heat, and simmer 10 minutes. Remove from heat; when cool enough to handle, transfer mixture to food processor with cilantro and salt; pulse until sauce is just slightly chunky. Transfer to a bowl; whisk in crème frâiche until blended.
Spread ¾ cup of sauce thinly on bottom of 2 (13x9x2-inch) baking dishes. In a large bowl, combine chicken with 1 cup sauce and toss to lightly coat (sauce can be made up to 2 days ahead and refrigerated; thin with more broth or water before using).
Heat oven to 350 degrees F. Stack 11 of the remaining tortillas on a microwave-safe plate and cover with a moist paper towel. Microwave 1 minute, until heated through and pliable. To assemble enchiladas, dip a tortilla into sauce just to moisten and top with a heaping 1/4 cup chicken mixture and 2½ tablespoons cheese. Roll up tortilla snug and transfer to a baking dish. Repeat with remaining 10 tortillas.
Soften remaining tortillas in microwave and assemble second baking dish with enchiladas. Spoon remaining sauce and cheese over top of enchiladas. (Can be covered and refrigerated up to 1 day ahead; bring to room temperature before baking.)
Bake 20 minutes, or until heated through and sauce is bubbly. Remove enchiladas from baking dishes with a spatula and serve immediately.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!