Chicken Enchiladas - Salsa Verde Style                           Prep: 1 hr | Serves: 6-8                               Fr...
INGREDIENTS•   4 boneless, skinless, chicken breasts•   1 cup each shredded Sharp Cheddar and Pepper Jack•   1/4 package C...
{STEP 1}Prepare the Pollo   (Chicken)
{STEP 1}               Prepare the PolloBring large saucepan of water, bay leaves andpeppercorns to a rolling boil.Add chi...
{STEP 2}Combine Ingredients to   Make the Filling
{STEP 2}                  Make the FillingOnce chicken is shredded, spice and toss it well with salt,pepper, poultry seaso...
{STEP 3}Soften Tortillas, Roll, and         Bake!
{STEP 3}                   Soften Tortillas, Roll and Bake!Soften corn tortillas by sliding them into and quickly out of a...
EAT   & ENJOY                       Holly’s Blog                       Mexican Fiesta Party Planning 101: Get             ...
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Chicken Verde Enchiladas Recipe

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These Chicken Verde Enchiladas are fresh and perfectly seasoned with just the right amount of "kick". They hit the spot when you're in the mood for Mexican food. Perfect with a margarita!

Published in: Self Improvement
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  • Recipe Main Title (Horizontal)
  • Ingredients List
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  • Chicken Verde Enchiladas Recipe

    1. 1. Chicken Enchiladas - Salsa Verde Style Prep: 1 hr | Serves: 6-8 Fresh, and perfectly seasoned, these enchiladas hit the spot when you’re in the mood for Mexican food!
    2. 2. INGREDIENTS• 4 boneless, skinless, chicken breasts• 1 cup each shredded Sharp Cheddar and Pepper Jack• 1/4 package Cotija cheese (for garnish)• 1 package of 10-12 medium sized corn tortillas• 1/4 medium white or yellow onion (finely chopped)• 1 bunch fresh cilantro (roughly chopped)• 3-5 tablespoons diced green chilies (canned)• a 10 oz. can chile verde enchilada sauce• a 6 oz.can Herdes brand Chile Verde Salsa• 3 bay leaves plus 5-7 pepper corns• 1 teaspoon black pepper, plus 2 teaspoons kosher salt• 1 1/2 -2 teaspoons chipotle chili powder• 1/2 teaspoon garlic powder
    3. 3. {STEP 1}Prepare the Pollo (Chicken)
    4. 4. {STEP 1} Prepare the PolloBring large saucepan of water, bay leaves andpeppercorns to a rolling boil.Add chicken to boiling water and cook over mediumheat 10-15 minutes (depending on thickness of meat)– until meat is cooked through.Remove chicken from water, ensure bay leaves andpeppercorns are removed.Put cooked chicken in a large mixing bowl and shredby pulling it apart using two forks pulling againsteach other.
    5. 5. {STEP 2}Combine Ingredients to Make the Filling
    6. 6. {STEP 2} Make the FillingOnce chicken is shredded, spice and toss it well with salt,pepper, poultry seasoning, garlic powder and chipotle powder.Add diced green chilies, diced onion, and ¾ of the choppedcilantro (save ¼ cilantro to sprinkle on top whenplating/serving cooked enchiladas).Incorporate 1 ½ cups shredded cheese into meat mixture andcombine (save balance of shredded cheese to put on top ofenchiladas before baking).Cooks Note: Taste the mixture to make sure you like thebalance of seasoning and adjust as needed.
    7. 7. {STEP 3}Soften Tortillas, Roll, and Bake!
    8. 8. {STEP 3} Soften Tortillas, Roll and Bake!Soften corn tortillas by sliding them into and quickly out of ashallow saucepan of sizzling water. Watch the Video to see how wedo it!Once tortilla is softened, fill with chicken mixture, roll and placeenchilada at far end of 9x12 baking dish. Repeat until dish is full,fitting 6-8 enchiladas in the pan. A second baking dish.will berequired if you are making the dish as directed for 6-8 servings.Cover enchiladas with approx. ½ can of Herdes Salsa Verde(spicy) plus ½ can of Verde Enchilada sauce (mild). Enchiladasshould be covered, but not “soaked” in sauce (otherwise they willbe too gooey).Sprinkle remaining shredded cheese over top and bake for 20-25minutes in hot, 350 degree oven until cheese is melted and meat RECIPE VIDEOinside is piping hot.
    9. 9. EAT & ENJOY Holly’s Blog Mexican Fiesta Party Planning 101: Get your Mexican Fiesta started with great recipes you can make at home …..including the margaritas! {READ MORE} RECIPE VIDEO
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