Enchiladas: Salsa Verde Chicken Enchiladas
Source: Facebook Post
The sauce is a nice change from the traditional red sauce used for enchilladas
Ingredients
- 4 (1 to 1-1/4 lb.) boneless chicken breasts
- Southwest seasoning
- salt/pepper, to taste
- 1 c. Monterey jack cheese, shredded
- 1 c. cheddar cheese, shredded
- ½ c. onion, chopped
- 12 corn tortillas (I use white corn)
- fresh cilantro, garnish
Salsa Verde Sauce
- 2 Tbls. butter, divided
- 1 poblano pepper, chopped
- 3 cloves garlic, mashed
- 2 Tbls. unbleached all-purpose white flour
- 2 c. chicken stock or broth (Kitchen Basics)
- 16 oz. jar salsa verde
- 1 Tbls. + 1-1/2 t. cumin
- 1 Tbls. + 1-1/2 t. chili powder
- 8 oz. low-fat sour cream (Daisy), room temperature
Instructions
Season chicken breasts with Southwest seasoning, salt and pepper.
Lightly grease a small baking dish and place chicken breasts in it. Cover and bake for 50 – 60 minutes or until chicken is cooked through.
Remove chicken breast and let cool slightly. Then shred or chop cooked chicken and transfer to a large bowl. When chicken has cooled or almost cooled, add ¾ cup cheese (mix the cheeses together ahead of time) and chopped onion. Mix all together and set aside. You can cook the chicken ahead of time and refrigerate until ready to assemble. Then stir in the cheese and onions.
Salsa Verde Sauce: In a 3 qt. sauce pan, melt 1 tablespoon of butter over medium high heat. Add the chopped poblano pepper and cook until soften (stir occasionally); add the minced garlic and cook for 1 minute.
Add remaining 1 tablespoon of butter and stir in the flour; cook for 1 minute, stirring constantly.
Whisk in the chicken stock or broth until smooth and let cook until bubbly (it won’t get real thick). Remove pan from burner and stir in the salsa verde, cumin and chili powder. Let sauce sit for a few minutes off the heat and whisk in the sour cream. If you add cold sour cream to really hot liquid, it will curdle.
Spray a 9x13-inch baking dish with non-stick cooking spray. Add 1-1/4 c. of the sauce to the bottom of the pan.
Prepare Corn Tortillas: To soften tortillas so they are easier to roll up, heat a small amount of oil in a sauté pan. Lay 1 tortilla at a time in pan and after a few seconds turn over and cook for a few more seconds. Remove each tortilla to a plate and use a half sheets of paper towel in between each tortilla to separate them. Repeat process (only add a little more oil as needed) until all tortillas have been softened.
Fill Corn Tortillas: Take one softened tortilla at a time and spoon a little of the chicken, cheese and onion mixture in the center of each tortilla. Roll up and place seam side down in the baking dish. Repeat until all tortillas have been rolled. You will have 2 rows of 6, side by side, in the pan when done.
Pour the rest of the sauce over the tortillas and sprinkle the remaining cheese over the top.
Bake for 35-40 minutes until heated through and bubbly.
Garnish with fresh cilantro.
Serves 4-6
NOTE: You can use 2 cups Mexican blend cheese instead of the Monterey Jack & Cheddar cheese combo
Original recipe came from a Facebook post ~ One Meal at a Thyme