Thursday, May 10, 2012
3:37 PM
CHICKEN ENCHILADAS WITH VERDE SAUCE
NOTE: This recipe comes from Lili Stephens who grew up in a Mexican home eating the best of her mother's Mexican cuisine. You will love rich sauce and crunchy corn tortillas.
3 chicken breasts
1 tablespoon chicken base
1 (4-ounce) can chopped green chiles
1 (10-ounce) cream of chicken soup
2 (10-ounce) cans green enchilada sauce, divided
½ teaspoon granulated garlic
1 (`16-ounce) package yellow corn tortillas
olive oil
1 (8-ounce) package shredded Monterey jack cheese or Mexican blend
cilantro sprigs
R1. Rinse chicken breasts under cool water. Remove all skin and fat from chicken and place in large pot covered with water. Bring water to boil, and remove foam as it rises to the top. Add chicken base and cover pot with lid. Boil chicken until tender, about 20 minutes. Remove chicken breasts and let cool in bowl. Once cooled, remove all bones, and chop or shred chicken into small pieces.
2. Place chicken in large bowl. Add green chiles, chicken soup and ½ can of one of the enchilada sauces. Stir in the garlic, and mix together well. Set aside.
3. In small skillet, fry the tortillas one at a time in hot olive oil, just until bubbly, about 30 seconds. Remove quickly and while still warm, place 2 tablespoons chicken mixture to one side of the tortilla. Next, add a tablespoon of the shredded cheese over the chicken and roll the tortilla up. Place the tortillas on a large baking sheet, (12-inch by 16-inch), that has been coated with the remainder ½ green enchilada sauce on the bottom.
4. Continue to fry the tortillas, filling them and rolling them up until all chicken mixture has been used. When all the tortillas are placed on the baking sheet, pour the remaining can of sauce over the filled tortillas. Bake in oven for 20 minutes, or until bubbly. There should be 18 enchiladas.
5. Place enchiladas on serving platter and garnish top with shredded cheese and sprigs of cilantro.God Bless and have a great day.
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