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. Great for entertaining guests or a cozy night in.
🔗 Recipe adapted from RecipeNLG-Full
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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