Verde Chicken Enchiladas
Servings
4
Servings
4
Ingredients
Verde sauce
Shredded chicken
To assemble enchiladas
Instructions
Verde sauce
  1. Place all ingredients except cornstarch in a 4-quart saucepan; bring to a boil. Reduce to simmer and cook for 1 hour. Puree in blender and return to a boil. Mix 2 tablespoons cornstarch with 3 tablespoons water and add to sauce. As soon as sauce thickens, remove from heat and set aside.
Shredded chicken
  1. Place all ingredients in a saucepan and cover. Bring to a boil, reduce to simmer, and cook for 40 minutes. Strain out all liquids and shred chicken using 2 forks.
To assemble enchiladas
  1. Preheat oven to 375°. Spread one-third of verde sauce on the bottom of a large baking dish. Lay out all of the tortillas and place a pinch of cheese (1 oz.) and 3 ounces of chicken on each. Roll up tortillas and line baking pan with 2 rows of 4. Pour over remaining sauce and cover with remaining cheese. Bake for 20 minutes. Garnish with sour cream and chopped cilantro. Serves 4.
Recipe Notes

This recipe is from Anejo Mexican Bistro & Tequila Bar • 188 Main Street, Falmouth • anejomexicanbistro.com

This recipe is from Cape Cod LIFE’s second annual “Best of” recipe section from the April 2017 issue.