Chicken Enchiladas with Salsa Verde
These were fun and easy. I started out with the green salsa. Was at the grocery this morning and saw they had tomatillas in the produce aisle. I grabbed several, and a couple of poblano peppers while I was right there. Got them home and plopped them into a pot with some chicken stock, added some frozen Anaheims from last summer’s bounty, and a half of a jalapeno. Cut a nice sweet onion into pieces and dropped that in there as well, along with a few cloves of garlic. Brought the pot to a boil and gave it ten minutes. Drained, the hot peppers went into the blender and were reduced to a lumpy puree. This went into a hot skillet to cook for five minutes then the broth that was reserved from the boiling was added back and left to simmer for fifteen minutes or longer. Set that aside.
Cook some chicken pieces, I had some boneless thighs that worked well, boneless breasts would work great. I seasoned the thighs with dried and ground ancho and chiplotle peppers, salt and black pepper. When the chicken is cooked, remove to cool and add to the same pot some onions and bell peppers, cook them down a bit, then add the chicken back after it’s been shredded or cubed. Continue cooking the chicken and veggies, add some sour cream and shredded cheese. I had some French onion dip that I used and some pepper jack cheese.
Pour some of the green salsa into the bottom of a casserole, and roll the chicken mixture into some flour tortillas and arrange over the salsa. Pour the rest of the salsa over the rolled tortillas and add more shredded cheese. I had a fairly large chunk of queso blanco I added on top. Pop it into a 350 oven for thirty minutes or so.
Posted on May 16, 2011, in Fun with Food, JeffreyW, Recipes and tagged anaheim, ancho, bell peppers, blanco, cheese, chicken, chicken stock, chipotle, enchiladas, jalapenos, onions, pepper jack, poblano, queso, salsa verde, tomatillos, tortillas. Bookmark the permalink. 2 Comments.