1 jalapeno pepper or 1 green chile, deseeded and chopped
12 corn tortillas
8 oz monterey jack cheese, shredded
salt, to taste
pepper, to taste
cumin, to taste
paprika, to taste
julio's seasoning, to taste
Instructions
For the filling- Heat the shredded chicken in a frying pan. Season
with cumin, paprika and Julio's to taste. Add 1/4 block cream cheese
and 1/4 chopped white onion and cook until cream cheese is melted and
combine with chicken. Add 1/4 cup chicken stock and let cook for 5
minutes. Remove from heat and set aside.
For the Salsa Verde. To medium saucepan add- 10 tomatillos, quartered;
2 cloves garlic, peeled; 1/4 onion, rough-chopped, and 1 jalapeno or
green chile, de-seeded and rough-chopped. Cover with water and bring
to boil. Boil 7 minutes. Drain and add mixture to blender. Blend in
blender with cilantro, table cream and 1/4 cup of chicken stock. Once
blended, pour into a hot frying pan with a little bit of olive oil and
cook 3-5 minutes. Season with salt, pepper, paprika, cumin & Julio's
to taste.
For the enchiladas- Heat the tortillas. Coat each tortilla in the
salsa verde. Fill each tortilla with chicken mixture and sprinkle of
monterey jack cheese. Roll & place in baking dish. When all tortillas
have been rolled and placed in pan, cover with the remaining salsa verde
and 4 oz. grated cheese.
Bake at 400 degrees for 15-20 minutes or until the cheese is melted.
Top with cilantro and onion if desired.
Originally Submitted
5/10/2024
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