Recipe Chicken Enchiladas Verde

Chop 7 tomatillos reserving remaining tomatillos for verde sauce.

Recipe chicken enchiladas verde. Spread 1 cup salsa over bottom of a 9 x 13 inch baking dish. Coat a 9x13 inch baking pan with canola cooking spray. Fill tortillas roll transfer to the baking dish top with more sauce and cheese and bake.

Preheat oven to 400 degrees f. Use a ladle to put about 1 2 cup salsa verde in the bottom of a 9 by 13 inch baking pan and spread it out a little. Preheat oven to 375 f.

Cover reduce heat and simmer 30 minutes. Add shredded chicken green onions and shredded cheese to a large mixing bowl and toss well to blend. The deeper flavor of the dark meat holds up much better to the chile and tomatillo sauce than chicken breasts.

To make these enchiladas we start by poaching and shredding chicken thighs for the filling. Verde sauce for chicken enchiladas begins on the stovetop sautéeing onions jalapeños and garlic. Mix chicken with 3 4 cups salsa verde 1 1 2 cups cheese 1 4 cup cilantro salt and pepper.

Or until vegetables are crisp tender. Step 3 spoon about 1 3 cup chicken mixture down center of each tortilla. Add tomatillos and cook 5 more minutes.

Cook and stir onions and garlic in hot oil in large skillet on medium heat 4 to 5 min. Roll a few tablespoons of shredded chicken into each. Bring first 3 ingredients and 1 1 2 teaspoons salt to a boil in a dutch oven.