A: | 2# chicken (bone-in thighs or breasts) |
1 onion, small, roughly chopped | |
4c garlic, sliced | |
1T salt | |
B: | 2 1/2C salsa verde |
C: | 12 corn tortillas |
D: | 1/4C sour cream |
4oz jack cheese, grated | |
E: | 2oz feta cheese, crumbled |
4oz monterey jack cheese, grated | |
F: | 1C cilantro, torn |
1. | Place (A) in pot, and cover with water. Heat to bil and simmer 25 minutes. Remove chicken to cool, and shred meat, reserving broth for soup or salsa. |
2. | Put a few spoonfuls of (B) in bottom of baking dish. |
3. | Heat small amount of oil in a skillet, and quick-fry (C) one at a time, flipping after 5 seconds per side. |
4. | Place a spoonful of (B), some chicken, and mixture of (D) in each tortilla, roll, and place in baking dish. |
5. | Top with remainder of salsa, and (E). Bake 375F for 15 minutes. |
5. | Garnish with (F) and serve with pickled onion, escabeche, or radish. |
6. | For variation, add more sour cream (suizas) or use tomato-chile sauce (entomatadas). |
Servings: 6
$Id: enchiladas_verde,v 1.5 2018/05/20 16:56:03 deaven Exp $
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