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Return to browsing category: Crock Pot Cooking

Slow Cooker Healthy Enchiladas Verdes*** by MELISSA RODRIGUEZ serves: 6	(1 rating) Rating Details Rate this recipe Printable View Print Index Cards

http://lets-get-together.com/2015/04/28/healthy-enchiladas-verdes/#_a5y_p=3711092

Ingredients:

2 Lbs

Chicken Breast

1/2

Onion

6 Tsp

Garlic, minced

1 Lb

Tomatillos

Jalapeno, Seeded & quartered

1/4 Cup

Oil

Corn Tortillas

1 Bunch

Cilantro

Queso Fresco

Sour Cream

Directions:

1.Trim any excess fat from the chicken breasts, then put them, the broth, the onion, and the garlic in a crockpot and cook on high for 4 hours or on low for 7-8 hours.
2.When cooked through, remove chicken from crockpot and juices and shred.
3.Discard husks and stems of the tomatillos and rinse well.
4.Quarter or halve the tomatillos so they're all about the same size and put in a saucepan with broth, jalapeno, garlic, and salt.
5.Bring to a boil, let simmer until the tomatillos are tender and a darker green.
6.Take everything in the saucepan and put it in a blender. Blend until smooth.
7.Add oil until you reach the consistency you're looking for. You can use chicken broth instead.
8.Blend again.
9.Soften up tortillas in the microwave (2 or 3 at a time) by wrapping them in a damp paper towel and microwaving for 20 seconds.
10.Place 1/4 c. of shredded chicken in a tortilla and wrap.
11.Pour sauce over enchilada and garnish with chopped cilantro, crumbled queso fresco, and sour cream.

Categories:

Crock Pot Cooking
Ethnic Foods
Main Dishes