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Return to browsing category: Poultry

Chicken Enchiladas with creamy green sauce by Stacey Sklar serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Good chicken enchilada recipe for kids -- always has leftovers.

Ingredients:

Bone-in, skin-on chicken breast halves

Coarse salt and pepper

5 cloves

garlic

2 16-oz jars

med/mild green salsa

3/4 cup

heavy cream

corn tortillas

12 oz

Monterey Jack cheese (3 cups)

1/2 cup

chopped fresh cilantro

Directions:

Preheat oven to 450. Season chicken with salt and pepper, place with garlic on rimmed baking sheet. Bake until 165 degrees at thickest part of breast, 25-30 minutes. Meanwhile, in a large bowl combine salsa and cream.

Reduce oven temp to 350. Once chicken is cool enough to handle, shred meat, discarding skin and bones. Peel and chop garlic. In a large bowl combine chicken, garlic, and 1/2 cup salsa mixture.

Stack tortillas flat and wrap in damp paper towels. Microwave on high for 1 minute to soften. Take one tortilla at a time and dip in salsa mixture, lay flat, and fill with 1/3 cup chicken mixture. Roll up and arrange, seam side down, in a 9x13 baking dish, 8 enchiladas lengthwise and 4 crosswise. Top with remaining salsa and then shredded cheese.

Bake until cheese is browned and salsa is bubbling, 40-45 minutes. Let rest 10 minutes. Serve sprnkled with cilantro.

Categories:

Main Dishes
Poultry