Yields 1 Dozen
Ingredients:
3 boneless, skinless chicken breast halves
1 (14.5 oz) can chicken broth
12 corn tortillas (I prefer Guerrero Brand)
1 recipe Green Enchilada Sauce, recipe follows
3 cups shredded Monterrey Jack cheese (about 12 oz.)
Sour cream, for serving
Directions:
Place chicken in a slow cooker, pour chicken broth over chicken. Cover with lid and cook on low 6 hours. Once chicken is fully cooked, shred and set aside.
Preheat oven to 350 degrees. Preheat a non-stick griddle over medium
heat. Cook corn tortillas on preheat griddle about 20 seconds per side
or until slightly flimsy (I can't think of a better word =).
Immediately stack tortillas on a plate after being warmed and cover with
a pan lid (this seals in the moisture and helps them become flexible
without cracking). To prepare enchiladas, place about 1/4 cup shredded
chicken in the center of tortilla, cover with 1 tablespoon enchilada
sauce followed by 2 tablespoons shredded Monterrey Jack cheese. Roll
tortilla and place seamed side down in a 13" x 9" baking dish. Repeat
this step with remaining tortillas, arranging enchiladas side by side in
dish. Cover top of each rolled enchilada with 2 tablespoons enchilada
sauce. Cover enchiladas with remaining cheese. Bake in preheated oven
for 14 -16 minutes until cheese is bubbling and enchiladas are heated
through. Serve with sour cream.
Green Enchilada Sauce
Ingredients:
1 cup chicken broth
5 medium tomatillos (husked and rinsed)
1 (7 oz.) can diced green chilis, undrained
3 Tbsp yellow onion
1 green onion
1 clove garlic
3 Tbsp cilantro
1/2 Poblano pepper
1/2 lime juiced
2 tsp sugar
1/2 tsp cumin
Salt and pepper to taste
Directions:
Combine
all ingredients in a blender, blend for a minute or two until
everything is very well blended. Pour sauce into a medium non-reactive
saucepan and bring just to a boil over medium high heat. Reduce heat and
simmer 20 minutes, until sauce thickens.
Recipe and photo source: Cooking Classy
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