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Green Enchiladas Recipe

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This recipe for Green Enchiladas, by , is from Recipies To Remember, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Victoria Kimpe

Category:
Category:

Ingredients:  
Ingredients:  
Chicken Filling

4 chicken breasts
water to cover
2 cups chicken broth
2 cups canned tomatoes mashed
1/2 cup diced onion
1 teaspoon salt
1 teaspoon granulated garlic

Green Sauce

4 pounds tomatillo tomatoes peeled & washed
1/2 cup diced onions
1/4 cup oil
1 teaspoon salt
1 teaspoon chopped garlic

Enchiladas

15 corn tortillas
hot oil
sour cream

Directions:
Directions:
Chicken Filling:
Boil chicken breasts in water till tender. Cool chicken & shred. Using water in which chicken was boiled to equal 2 cups of stock or 2 cups of chicken broth, place in pan.Add tomatoes,onions,salt and garlic. Add chicken and boil for 10 minutes or until mixture is reduced and proper consistency for enchilada filling.

Green Sauce:
boil the tomatillos in a small amount of water till tender and blend. In a skillet, saute onions in oil. Add puree of tomatillos and salt and garlic.

Pre-heat oven to 375

To Assemble:
Pass tortillas in hot oil, stuff with chicken filling which has been strained to remove excess juices and cover with tomatillo sauce. Place in oven until hot. Add a dab of sour cream before serving.

Number Of Servings:
Number Of Servings:
6-8

 

 

 

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