Enchiladas Verdes
Yield
servingsPrep
20 minCook
45 minReady
65 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
|
|
| 2 | cups |
tomatoes
canned, mashed |
|
| ½ | cup |
onions
chopped |
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
garlic powder
|
|
| 1 | x |
salsa verde
|
* |
| 1 | x |
flour tortillas
corn |
*
|
| 1 | x |
vegetable oil
|
*
|
| 1 | x |
sour cream
|
*
|
| Salsa verde | |||
| 4 | pounds |
tomatillos
peeled |
|
| ½ | cup |
onions
finely chopped |
|
| ¼ | cup |
vegetable oil
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
garlic
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
|
|
| 473 | ml |
tomatoes
canned, mashed |
|
| 118 | ml |
onions
chopped |
|
| 5 | ml |
salt
|
|
| 5 | ml |
garlic powder
|
|
| 1 | x |
salsa verde
|
* |
| 1 | x |
flour tortillas
corn |
*
|
| 1 | x |
vegetable oil
|
*
|
| 1 | x |
sour cream
|
*
|
| Salsa verde | |||
| 1.8 | kg |
tomatillos
peeled |
|
| 118 | ml |
onions
finely chopped |
|
| 59 | ml |
vegetable oil
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
garlic
chopped |
|
Directions
In large pot, boil chicken in water to cover until tender; reserve 2 cups broth.
Debone and dice chicken.
Add chicken, tomatoes, onion, salt and garlic to reserved broth; boil 10 minutes or until reduced enough for enchilada filling.
Strain.
Heat a bit of oil in a small skillet; press each tortillas into the hot oil a few seconds to soften them and make them more pliable to roll.
Stuff with chicken filling.
Roll filled tortillas and place in baking dish .
Cover with salsa verde. Bake at 375℉ (190℃) until thoroughly heated, about 25 minutes.
Before serving, top with sour cream.
Salsa verde: Boil tomatillos in small amount of water until tender; blend in food processor.
In skillet, sauté onions in oil.
Add puréed tomatillos, salt and garlic.
