Enchiladas Verdes
Enchiladas Verdes is an impressive dinner. Made with 2 whole chicken breasts, 6 oz. cream cheese, 3/4 c. onions, chopped, 15 oz. mexican green tomatoes and 2 chilies, chopped, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
Place chicken in saucepan, pour over stock and bring to boil. Reduce heat and simmer 20 minutes.
Transfer breast to a plate and reserve stock.
Remove skin and from chicken, cut meat into small pieces.
Beat cream cheese until smooth.
Beat in 1/2 cup cream.
Stir in onions, add chicken then put aside. Roast and skin peppers. Chop put in blender.
Add tomatoes, chilies, coriander and 1/4 cup chicken stock.
Blend to purée.
In remaining 1 1/2 cups cream, egg, salt and pepper.
Blend 10 seconds longer.
Preheat oven to 350°.
Dip tortillas sauce, place some chicken mix on top and roll up. Complete for all tortillas.
Place side by side in a 9 x 13-inch baking dish.
Pour remaining sauce over, then sprinkle with cheese.
Bake 15 minutes.
🍷 Perfect Pairings
Complete your meal with these
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