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Chicken Enchiladas with Salsa Verde



CHICKEN ENCHILADAS with SALSA VERDE
El Ranchero Grande Recipe

Makes 8

Salsa Verde
12 tomatillos (about 2 lb) skinned and washed
2 fresh jalapenos washed and stemmed
1/4 cup onions, diced
1 clove fresh garlic
1 teaspoon salt
1/2 avocado, peeled and seeded
4 stems fresh cilantro

In a large sauce pan, add tomatillos and jalapenos, cover with water cook on high, just until tomatillos start to split. Drain water and let cool slightly. In a food processor add tomatillos, jalapenos and remaining ingredients and pulse until smooth. Adjust salt to taste.

Fiesta Chicken
2 lb chicken breast
1 teaspoon salt + 2 teaspoons
1/4 teaspoon garlic powder
1 bay leaf
1/8 teaspoon white pepper
1/4 medium onion
1 stick celery
10 oz crushed tomato
8 corn tortillas
1/4 cup shredded Monterey Jack cheese for garnish

In a large sauce pan, add chicken breast, 2 tablespoons salt, bay leaf, onion and celery stick, cover with water and cook on high until chicken is done. Drain 1/2 of water from chicken and add remaining ingredients stir, shred and heat on medium for 5 minutes.

To serve: Soften tortillas, add 2-2 1/2 oz of hot shredded chicken, top with warm tomatillo sauce and heat in oven for 5 minutes. Top with Monterey Jack cheese and heat for another 5 minutes.

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