Chicken-sour cream enchiladas with salsa verd
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Chicken-sour cream enchiladas with salsa verd
  Salsa    Tex-mex    Cheese    Creams  
Last updated 6/12/2012 1:14:16 AM. Recipe ID 43082. Report a problem with this recipe.
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      Title: Chicken-sour cream enchiladas with salsa verd
 Categories: Tex-mex, Hot/spicy, Meats, Cheese, Restaurant
      Yield: 4 Servings
MMMMM------------------NW YIELD: 12 ENCHILADAS-----------------------
      2 lb To 2-1/2 lbs chicken
      1    Carrot; diced
      2    Stalks celery; diced
      5    Peppercorns
      1    Bay leaf
    1/4 c  Olive oil
      6    Scallions; sliced
      3    Cloves garlic; minced
      2 lg Ripe tomatoes; blanced,
           -peeled, seeded, chopped
      2    Poblano chiles; roasted
           -peeled, seeded, chopped
      1 ts Basil; chopped
      1 ts Oregano; chopped
      1 ts Cumin
      1 ts Salt
      2 c  Grated moterey jack cheese
      2 c  Grated cheddar cheese
     12    Corn tortillas
      2 c  Sour cream
      1 c  Salsa verde
  Place the chicken in a large pot, cover with water, and add the
  carrot, onion, celery, peppercorns and bay leaf. Bring to a boil,
  reduce the heat, and simmer for 30 minutes. Remove the chicken and
  let cool; reserve the stock, reduce to 2 cups and set aside. Remove
  meat from the bones and dice (1/4").
  Preheat oven to 350 degrees. In a large skillet heat the oil until
  lightly smoking and saute the scallions and garlic for 2 minutes over
  medium heat. Puree the tomates in a blender and add to the skillet,
  togehter with the two cups of reduced chicken stock, the poblanos,
  herbs, cumin and salt. Simmer on low heat for 5 minutes. Mix the
  cheeses in a bowl and set aside.
  Dip the tortillas one-by-one into the hot tomato mixture to soften,
  and place on a baking sheet or in an ovenproof dish. Divide the diced
  chicken among the tortillas and top with 2 tablespoons cheese per
  tortilla. Roll up the tortillas and place seam side down on the
  baking sheet or in the dish, placing them snugly together. Combine
  the sour cream with the tomato mixture and pour over the tortillas.
  Top with remaining cheese. Cover and bake for 30 minutes. Serve with
  salsa verde.

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Recipe ID 43082 (Apr 03, 2005)

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