Verde Chicken Enchiladas

 Verde Chicken  Enchiladas experimental - I got this recipe, such as it is from a Mexican heritage friend who is not EXACTLY sure how she makes them because she has made them for as long as she can remember. 

Ingredients

1 tsp  Knorr jar of Cald o de Pollo (green lid) (found in Mexican aisle)

Garlic salt

Cumin

black pepper

Red pepper flakes

Adobo seasoning

6-8  Tomatillo

1 whole Fresh garlic peel cloves gloves

1 coarsely chopped onion

2-4  Jalapenos or to taste)

cilantro (not much) optional

1 qt Chicken stock

Boil ingredients listed above in chicken stock  until soft

Strain stock and set solids aside

Cook 1 lb skinless chicken breasts in stock until fully cooked.

Removed cooked breast and shred the chicken

Blend solids previously cooked using  an immersion blender, after blended add  solids to chicken broth.  This is your sauce.

Filling for tortillas

Into fried Corn tortillas (for crisper Enchiladas fry tortillas) add shredded chicken and supremo chihuahua cheese (red bag) (Cosco)-Place a small amount of sauce in e bottom of 9x13 baking dish and place rolled-filled tortillas in a dish. Save some cheese for topping.

Cover tortillas with remaining sauce and cover with more cheese.

Bake in 350 ovens until cheese is bubbly.

Serve hot with sour cream garnish and a sprinkle of fresh cilantro.

Another Verde Chicken Enchilada Recipe Ingredients

For the Filling

• 1 lb. chicken breast cooked and shredded
• 1/4 bar of cream cheese
• 1 tsp Salt,
• 1 tsp Pepper
• 1 tsp Cumin
• 1 tsp Paprika
• 1 tsp Adobo seasoning 
• 1/4 cup of chicken stock

For the Salsa Verde

• 8-10 tomatillos
• 1/4 white onion
• 1/4 bunch cilantro (optional or to taste)
• 2 cloves of garlic
• 1 can table cream ? 7.6 ounce can maybe evaporated milk?
• 1/4 cup of chicken stock
• 1-2 jalapeno peppers optional to taste 
• salt and pepper to taste

For the Enchiladas

• 12 Corn Tortillas
•  1 cup or more supremo chihuahua cheese (red bag) (Cosco)
• Cilantro and Onion chopped

Instructions

For the Filling

• Heat the shredded chicken on a frying pan and season with salt, pepper, cumin, adobo, and paprika to taste
• Add the cream cheese and cook until completely combined with chicken
• Add 1/4 cup of chicken stock let cook for 5 additional minutes. Remove from heat and set aside.

For the Salsa Verde

• Boil the tomatillos, garlic, onion, and jalapeno for 5-7 minutes. Then blend in a blender with the cilantro, the table cream, and 1/4 cup of chicken stock.
• Once blended, pour into a hot frying pan with a little bit of olive oil and let cook for 3-5 minutes.
• Add salt and pepper to taste.

For the Enchiladas

• Heat the corn tortillas either in the microwave or on an open-flame gas stovetop until littley charred.
• Coat each tortilla in the salsa verde.
• Fill each tortilla with the chicken filling, some of the cheese, and roll.
• Place the rolled tortillas in a baking dish and cover with the remaining salsa verde and the cheese.
• Bake at 400 degrees Fahrenheit for 15-20 minutes, or until the cheese is melted.
• Top with cilantro and onion if desired. I also like to add a garnish of sour cream.