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"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Chicken Verde Enchiladas Recipe

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This recipe for Chicken Verde Enchiladas is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¾ c. onion, chopped
¾ c. unsalted chicken stock
½ c. salsa verde
⅓ c. cilantro stems, finely chopped
½ Tbsp. sliced pickled jalapeno pepper
5 tsp. all-purpose flour
½ tsp. ground cumin
2 garlic cloves, thinly sliced
8 oz. shredded skinless, boneless rotisserie chicken breast (about 2 c.)
¾ c. chopped tomato
3 Tbsp. reduced-fat sour cream
1 ripe peeled avocado, coarsely mashed
eight 6" corn tortillas
4 oz. reduced fat sharp cheddar cheese shaved
2 Tbsp. cilantro leaves
Directions:
Directions:
Place oven rack in lower third of oven and preheat broiler to high. Combine first 8 ingredients in a medium saucepan, stirring with a whisk. Bring to a boil; reduce heat, and simmer 4 minutes. Stir in chicken; cook 1 minute or until heated. Remove from heat. Stir in tomato, sour cream, and avocado.
Stack tortillas; wrap stack in damp paper towels and microwave on high for 45 seconds. Spoon 1 c. chicken mixture into an 11" x 7" glass or ceramic baking dish. Spoon ⅓ c. chicken mixture in the center of each tortilla; roll up. Arrange tortillas, seam sides down, in baking dish. Top with cheese. Broil 3 minutes or until cheese melts. Sprinkle with cilantro leaves.
Personal Notes:
Personal Notes:
Recipe courtesy of Cooking Light Magazine

 

 

 

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