Chicken Enchiladas Verde - Chicken - World Famous Recipes

Chicken >> Chicken Enchiladas Verde

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 (recipe Follows)
1 (4-ounce) Package Crumbled Feta Cheese
Red Pepper Puree (recipe Follows)

Preparation:
Bring First 3 Ingredients And 1 ½ 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.
Saute Onion And Garlic In Hot Oil In A Dutch Oven Over Medium-high Heat Until Tender.
Add Chopped Tomatillos And Remaining ½ Teaspoon Salt.
Cook 5 Minutes.
Add Chicken, And Cook 5 Minutes.
Stir In Cilantro And 1 Cup Monterey Jack Cheese.
Sprinkle 1 Tablespoon Water In Tortilla Package.
Microwave At High 1 Minute.
Dip Each Tortilla In Verde Sauce.
Place About ½ Cup Chicken Mixture Down Center Of Each Tortilla; Roll Up.
Place In A Lightly Greased 13 X 9 X 2-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.
Bake, Covered, At 425*f (220*c) For 25 Minutes Or Until Thoroughly Heated.
Serve With Red Pepper Puree.

Makes 4 To 5 Servings. You can serve with your family and friends.