Chicken Enchiladas Verde

Chicken Enchiladas Verde
Photo by www.myrecipes.com

Ingredients

  • 23 fresh tomatillos, husks removed
  • Red Pepper Purée
  • 2 teaspoons salt, divided
  • Verde Sauce
  • 1 tablespoon ground red pepper
  • 1 tablespoon vegetable oil
  • 1 tablespoon water
  • + 8 more ingredients
    • 10 corn tortillas
    • 8 bone-in chicken breast halves, skinned
    • 1 (4-ounce) package crumbled feta cheese
    • 2 garlic cloves, minced
    • 2 quarts water
    • 1 medium onion, chopped
    • 2 cups (8 ounces) shredded Monterey Jack cheese, divided
    • 2 tablespoons chopped fresh cilantro

Bring first 3 ingredients and 1 1/2 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, rese...

View full recipe at My Recipes

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