Chicken Enchiladas with Green Sauce
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Category
Main Course
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Cusine
American
What do you need?
How to make?
Ingredients
3 boneless
1 can chicken broth
12 corn tortillas
1 recipe Green Enchilada Sauce
3 cups shredded Monterrey Jack cheese
Sour cream
1 cup chicken broth
5 medium tomatillos
1 can diced green chilis, undrained
3 Tbsp yellow onion
1 green onion
1 clove garlic
3 Tbsp cilantro
1/2 Poblano pepper
1/2 lime juiced
2 tsp sugar
1/2 tsp cumin
Salt and pepper to taste
Directions
Place chicken in a slow cooker, pour chicken broth over chicken. Cover with lid and cook on low 5 hours . Shred and set aside.
Combine all enchilada sauce ingredients in a blender and blend for a minute or two until everything is very well blended. Pour sauce into a medium non-reactive saucepan and bring just to a boil over medium high heat. Reduce heat and simmer 20 minutes, until sauce thickens.
Preheat a non-stick griddle over medium heat. Cook corn tortillas on preheat griddle about 20 seconds per side or until pliable. Immediately stack tortillas on a plate after being warmed and cover with a pan lid . Preheat oven to 350 degrees F.
To prepare enchiladas, place about 1/4 cup shredded chicken in the center of tortilla, cover with 1 tablespoon enchilada sauce followed by 2 tablespoons shredded Monterrey Jack cheese. Roll tortilla and place seam-side down in a 13" x 9" baking dish. Repeat this step with remaining tortillas, arranging enchiladas side by side in dish. Cover top of each rolled enchilada with 2 tablespoons enchilada sauce. Cover enchiladas with remaining cheese. Bake in preheated oven for 14 -16 minutes until cheese is bubbling and enchiladas are heated through. Serve with sour cream.