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Chicken Enchiladas Verde Recipe

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This recipe for Chicken Enchiladas Verde is from The Mackedon Family Cookbook Project, 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:  
2 cups chicken, chopped or shredded'
12 corn tortilla shells
1 large onion
2 small cans of chopped green chilis
1 1/2 cup sour cream
1 Tbs. cumin
1 Tbs. chili powder
tsp salt
2 large jars green enchilada sauce (I use Herdez)
1 cup chicken broth
2 cups shredded "Mexican" mix or cheddar cheese
Condiments (cilantro, lime, sour creme, salsa)
Directions:
Directions:
Chop and saute onion in corn oil
Mix together chicken, onion, chilis, sour cream, and spices. A little lime juice is also good in the mix.
Fry each tortilla shell in corn oil until softened and slightly brown. Stuff each with chicken mixture and roll. Place in 9 x 12 casserole dish. Mix green sauce with chicken broth. (You can also add more sour cream to the sauce if desired or add more broth to achieve coverage of the dish. Cover the enchiladas with the green sauce mixture and top with plenty of cheese. Bake at 350 degrees for an hour or until top is nicely browned. Serve with chopped cilantro, salsa, more sour cream, and limes.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
This is a good dish to keep in the freezer for unexpected occasions.

 

 

 

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