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Verde Chicken Enchiladas

Verde Chicken Enchiladas

Verde Chicken Enchiladas

Course: Main Dishes
Cuisine: Mexican
Servings: 4

Ingredients

Verde sauce

  • 8 Tomatillos quartered
  • 5 Jalapeno Pepper cut in thirds
  • 6 Garlic cloves smashed
  • 1/2 large Yellow Onion peeled and rough chop
  • 1/2 bunch Cilantro stems and all
  • 2 tbsp Salt
  • 1 tsp Black Pepper
  • 1 quart Chicken stock
  • 1 cup Water
  • 2 tbsp Cornstarch (save to the end)

Shredded chicken

  • 1-1/2 lb Chicken thighs
  • 1/2 tbsp Cumin
  • 1/2 cup Salsa of your choice
  • 1 quart Water
  • 1 tbsp Salt

To assemble enchiladas

  • 1 lb Shredded cheddar jack cheese
  • 8 Soft corn tortillas wrapped in paper towels and warmed in microwave
  • Shredded chicken warm
  • Verde sauce warm
  • Sour cream
  • 1/2 bunch Cilantro chopped

Instructions

Verde sauce

  • 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

  • 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

  • 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.

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.
Tried this recipe?Let us know how it was!


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