Enchiladas Verdes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 whole chicken breasts, skinned and boned
4 T butter
1 7 oz can green chilies, diced
2-3 cans hot peppers, seeded (optional)
2 10 oz cans tomatillos verdes, drained and the liquid reserved (Mexican green tomatoes available in specialty store)
4-5 sprigs fresh coriander (cilantro)
2 c heavy cream
2 eggs, lightly beaten
1 tsp salt
2 8 oz pkg cream cheese, softened
6 green onions, chopped
Oil for frying tortillas
12 corn tortillas
1 pint sour cream
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Directions: |
Directions:Preheat oven to 325 degrees. Saute the chicken breasts in butter until tender, cool slightly, shred meat by hand to make approximately 6 cups. Set aside. In a blender puree chilies, hot peppers, tomatillos and coriander, adding liquid from tomatillos if puree is thicker than heavy cream. Pour into saucepan and add cream, eggs, salt and adjust seasonings. Cover and warm over very low heat. Combine cream cheese, chicken and green onions and set aside. Heat oil in a heavy skillet and fry tortillas one at a time for just a moment. Drain on paper towels. Spread 1 tablespoon of warm sauce on each tortilla and then 5 tablespoons of chicken mixture. Roll and place seam side down in the buttered large shallow baking dish. Pour remaining sauce over stuffed tortillas and bake, uncovered for 30 minutes. Serve immediately and pass sour cream on the side. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: I love to have this ready for a quick dinner. I personally do not add the hot peppers or the cilantro.
San Francisco ala Carte, Junior League of San Francisco, 1979
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