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Green chicken enchiladas

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Ingredients/Components

salt - 2 tsp
water - 1/2 c
vegetable oil - 2 3
garlic powder - 1/2 tsp
pepper - 1/4 tsp
chili powder - 1/2 tsp
bay leaf - 1 item
cloves garlic - 2 item
peanut oil - 1 c
black pepper - 1/4 tsp
medium onion, chopped - 1 item
corn tortillas - 8 item
chicken stock or water - 1/4 1/2
can green chiles, chopped - 1 oz
whole chickens - 2 item
clove garlic whole - 1 item
onion slice - 1 item
several cilantro sprigs - 1 item
tomatoes, peeled and chopped include juice - 3 item
tomatilloes, quartered
serrano chiles - 2 item
cilantro leaves, loosely packed and chopped - 1/3 c

How to make green chicken enchiladas:

In a medium size skillet, heat oil to about 300°. Pass tortillas into hot oil for a few seconds to soften and seal. Remove carefully and set aside (do this just prior to final assembly). Fill softened tortillas with the chicken filling and 1 to 2 tablespoons of the sauce. Roll up and place, seam side down, in a casserole. Pour the remainder of the sauce over the top and top with cheese. Place in a 350° oven for 5 to 8 minutes or just long enough to melt the cheese. Serve with sour cream, guacamole or salsa. Makes 8 enchiladas.

Contains 961 calories/serving (kcal), 75 g total fat/serving, 70% calories from fat, 213 mg cholesterol, 49 g protein and 776 mg sodium.

Recipe categories: Chicken, Main dish, Poultry.

Rating:

3.8

Average rating: 3.8, total votes: 4

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