Chicken Enchiladas Verde

Name: Chicken Enchiladas Verde
Ingredients: 8 bone-in chicken breast halves, skinned; 2 quarts water; 1 tablespoon ground red pepper; 2 teaspoons salt, divided; 23 fresh tomatillos, husks removed; 1 medium onion, chopped; 2 garlic cloves, minced; 1 tablespoon vegetable oil; 2 tablespoons chopped fresh cilantro; 2 cups (8 ounces) shredded Monterey Jack cheese, divided; 1 tablespoon water; 10 corn tortillas; 1 (4-ounce) package crumbled feta cheese

13 ingredients

5 steps

Ingredients

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

Directions

1

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, reserving remaining tomatillos for Verde Sauce.
2

Saute onion and garlic in hot oil in a Dutch oven over medium-high heat until tender. Add chopped tomatillos and remaining 1/2 teaspoon salt. Cook 5 minutes. Add chicken, and cook 5 minutes. Stir in cilantro and 1 cup Monterey Jack cheese.
3

Sprinkle 1 tablespoon water in tortilla package. Microwave at HIGH 1 minute.
4

Dip each tortilla in Verde Sauce. Place about 1/2 cup chicken mixture down center of each tortilla; roll up. Place in a lightly greased 13- x 9-inch baking dish; top with remaining sauce, spreading to ends of tortillas. Sprinkle with remaining Monterey Jack cheese and feta cheese. Cover and chill 8 hours, if desired; let stand at room temperature 30 minutes.
5

Bake, covered, at 425° for 25 minutes or until thoroughly heated. Serve with Red Pepper Puree.