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LOCATION: Recipes >> Mexican >> Enchiladas 04

Print this Recipe    Enchiladas 04

ENCHILADAS VERDES
Yield: 6 servings

4 chicken breasts
2 c tomatos, mashed
1/2 c onion, chopped
1 teaspoon salt
1 teaspoon garlic powder
salsa verde
corn tortillas
oil
sour cream

4 lb tomatillos, peeled
1/2 c onion, finely chopped
1/4 c oil
1 teaspoon salt
1 teaspoon garlic, chopped

In large pot, boil chicken in water to cover until tender, reserve
2 cups broth. Debone and dice chicken. Add chicken, tomatoes,
onion, salt and garlic to reserved broth, boil 10 minutes or until
reduced enough for enchilada filling. Strain. Heat a bit of oil
in a small skillet, press each tortillas into the hot oil a few
seconds to soften them and make them more pliable to roll. Stuff
with chicken filling. Roll filled tortillas and place in baking
dish. Cover with salsa verde. Bake at 375 degrees until thoroughly
heated, about 25 minutes. Before serving, top with sour cream.

Salsa verde: Boil tomatillos in small amount of water until tender,
blend in food processor. In skillet, saute onions in oil. Add pureed
tomatillos, salt and garlic.

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