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Chicken Enchiladas Verde

Prep time 1 hr
Cook time 25 mins
Yield 4 to 5 servings
This 1993 Recipe Hall of Fame recipe features corn tortillas filled with a cheesy chicken mixture and topped with a green chile sauce and  red pepper puree.

Ingredients

  • 8 bone-in chicken breast halves, skinned
  • 2 quarts water
  • 1 tablespoon ground red pepper
  • 2 teaspoons salt, divided
  • 23 fresh tomatillos, husks removed
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon vegetable oil
  • 2 tablespoons chopped fresh cilantro
  • 2 cups (8 ounces) shredded Monterey Jack cheese, divided
  • 1 tablespoon water
  • 10 corn tortillas
  • Verde Sauce
  • 1 (4-ounce) package crumbled feta cheese
  • Red Pepper Purée

How to Make It

  1. Bring first 3 ingredients and 1 1/2 teaspoons salt to a boil in a Dutch oven. Cover, reduce heat, and simmer 30 minutes. Add tomatillos, and cook 5 more minutes. Remove chicken and tomatillos, reserving broth for Verde Sauce and Mexican Pinto Beans. Bone and shred chicken. Chop 7 tomatillos, reserving remaining tomatillos for Verde Sauce.

  2. Sauté onion and garlic in hot oil in a Dutch oven over medium-high heat until tender. Add chopped tomatillos and remaining 1/2 teaspoon salt. Cook 5 minutes. Add chicken, and cook 5 minutes. Stir in cilantro and 1 cup Monterey Jack cheese.

  3. Sprinkle 1 tablespoon water in tortilla package. Microwave at HIGH 1 minute.

  4. Dip each tortilla in Verde Sauce. Place about 1/2 cup chicken mixture down center of each tortilla; roll up. Place in a lightly greased 13- x 9-inch baking dish; top with remaining sauce, spreading to ends of tortillas. Sprinkle with remaining Monterey Jack cheese and feta cheese. Cover and chill 8 hours, if desired; let stand at room temperature 30 minutes.

  5. Bake, covered, at 425° for 25 minutes or until thoroughly heated. Serve with Red Pepper Purée.