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Green Chicken Enchiladas Recipe

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This recipe for Green Chicken Enchiladas, by , is from The McCormick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Corinne Paulson
Added: Wednesday, February 27, 2008


extra-virgin olive oil
3 poblano peppers, chopped
1 onion, chopped
2-3 garlic cloves, chopped
1-2 tsp cumin
2 tbsp all-purpose flour
1 can chicken stock
salt and pepper
a 3-4 lb deli roasted chicken, boned and meat shredded
1 - 1 1/2 lbs shredded Monterey Jack cheese
salsa verde (store bought, or my recipe in sauces tab)
20-30 small corn tortillas

Heat oil in large skillet and cook peppers, onions, and garlic. Cook each a couple minutes before adding next ingredient because they have different cooking times. Cook until soft and onion is caramelized- about 10 min altogether. Add cumin and cook an additional min. Sprinkle on flour and cook while stirring 1 more minute. Gradually add chicken stock, stirring constantly, until fully incorporated. Add salt and pepper to taste. Stir in chicken.
Preheat oven to 350 F. To assemble, dip a tortilla in the salsa verde. Put a scoop of chicken mixture in center, add some shredded cheese, and roll. Place seam side down in baking dish. Continue to fill a 9"x13" baking dish. (I usually have enough extra to fill an 8"x8" dish as well. If there is room in the dish, you could add a few plain cheese ones to fill in the space.) Pour remaining salsa over the top and sprinkle generously with cheese. Bake for about 20-30 min - until cheese is melted and starting to brown. Yummy served with sour cream!
A tip for corn tortillas- steam in microwave with a wet paper towel or dishcloth for a couple of minutes to make them easy to work with- no cracking or breaking!

Personal Notes:
Personal Notes:
I saw something similar to this and recreated it my own way- sorry recipe is not exact on all measurements! And yes, I realize this is really messy to make!




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