GREEN CHICKEN ENCHILADAS RECIPE | KARDEA BROWN | FOOD NETWORK
This is one of my favorite ways to reinvent rotisserie or leftover chicken. This weeknight favorite is excellent if you're a meal prepper, and the homemade tomatillo salsa is awesome even on its own served with tortilla chips.
Provided by Kardea Brown
Categories main-dish
Total Time 1 hours 50 minutes
Cook Time 55 minutes
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Make the tomatillo salsa: Heat the oil in a medium saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the tomatillos, jalapeños, and 1/2 cup water. Bring to a boil; reduce the heat to medium-low and simmer until the tomatillos are softened, about 10 minutes. Transfer the mixture to a food processor or blender. Add the lime juice and cilantro. Process until the mixture is smooth. Season to taste with salt, pepper and sugar.
- For the enchiladas: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking dish with nonstick cooking spray. Spoon a little of the tomatillo salsa in the bottom of the dish.
- Heat the oil in a large skillet over medium-high heat. Add the onion, garlic and cumin and cook until the onion is tender, about 5 minutes. Combine the onion mixture, chicken, queso fresco, sour cream and 2 cups Monterey Jack in a large bowl.
- Wrap the tortillas in a damp paper towel and microwave on high for 1 minute to soften. Divide the chicken filling evenly among the tortillas and roll up, burrito-style. Arrange in the prepared baking dish. Pour the remaining salsa on top and sprinkle with the remaining 1 to 2 cups Monterey Jack cheese.
- Bake until the cheese is browned and bubbly and the enchiladas are warmed through, 30 to 35 minutes. Garnish with queso fresco, cilantro and red onion, if desired.
GREEN ENCHILADAS WITH CHICKEN RECIPE | HAYLIE DUFF ...
Provided by Haylie Duff : Chefs and Hosts : Cooking Channel
Categories main-dish
Total Time 1 hours 25 minutes
Cook Time 35 minutes
Yield 5 to 6 servings
Number Of Ingredients 19
Steps:
- For the poached chicken: Add 8 cups water, the chicken, salt and bay leaf to a large saucepan and bring to a boil. Reduce the heat to low, cover and cook for 10 to 12 minutes. Remove the chicken from the water and let sit until cool enough to handle. Shred or slice the chicken thinly and set aside.
- For the green sauce: Preheat the oven to 450 degrees F.
- Place the tomatillos, cilantro sprigs, jalapenos, garlic, lime and white onions on a baking sheet and roast until the tomatillos pierce easily with a fork, 15 to 20 minutes. Transfer the roasted ingredients, except for the lime, to a blender. Squeeze the juice from the roasted lime into the blender and discard the rinds. Add the coriander, cumin, salt and sugar and blend until the sauce is smooth. If the sauce is too thick, add 1/2 cup of water at a time until the desired consistency is reached. Set aside.
- Reduce the oven temperature to 375 degrees F.
- For the enchiladas: To assemble, pour 1 cup of the green sauce on the bottom of a 9-by-13-inch baking dish.
- On a work surface, fill a tortilla with some of the poached chicken and about 2 tablespoons total of the Cheddar and Monterey Jack. Roll the tortilla like a cigar and lay in the baking dish seam-side down on top of the sauce. Continue filling and rolling the tortillas until the dish is full. Pour the remaining sauce on top of the rolled tortillas. Cover with the remaining shredded Cheddar and Monterey Jack and the queso fresco.
- Bake until the cheese is bubbling and melted, 15 to 20 minutes. Garnish with scallions and radishes.
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