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Chicken Enchiladas with Green Sauce Recipe

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This recipe for Chicken Enchiladas with Green Sauce, by , is from The Marley Family Cookbook #2, 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!

Pierre LaMontagne


3 chicken breasts
1/4 onion (diced)
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
12 oz grated Colby or Jack cheese
vegetable oil
8 corn tortillas

Green Sauce:
10 tomatillos (quartered)
1/2 onion (diced)
4.5 oz mild green chilies
3 tablespoons vegetable oil
1/2 teaspoon salt
1/2 teaspoon paprika
2 cloves garlic, diced
1/4 teaspoon cayenne pepper
1/2 cup water

Green Sauce
In a sauce pan, saute the onions until the onions are clear.
Add the garlic, tomatillos, green chilies, paprika, water; bring to a boil. Add the remaining ingredients, cover, reduce the heat; simmer for 20 minutes.
Allow to cool for a few minutes and pour it into a blender or a food processor. Blend or process the mixture until smooth; set aside.

Boil the chicken breasts until done; cube or pulse a few times (as desired) in a food processor.
In a large oiled pan, saute the chicken, spices, and onions until the onions are clear. Add the cheese and then allow the chicken mixture to cool a bit.
Preheat the oven to 350 degrees.
In an oiled skillet, cook the tortillas on each side until soft (approximately 10 seconds each side on medium high heat). Set them aside, stacking them to prevent them from drying out. Let them cool.
Place the chicken mixture in the center of each tortilla and roll.
Place the enchiladas in a 9 inch square dish seam sides down. Cover the enchiladas with the green sauce.
Place them in the oven for 20 minutes or until heated through.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
If you desire a hotter, more spicy sauce, add hot jalapeņos when adding the tomatillos and green chilies.




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