Chicken Enchiladas Verde Recipe

Directions

• Cook the Chicken Filling:
• Season chicken with Adobo seasoning, to taste.
• Place chicken, onion, and garlic in a saucepan, with enough water to cover the ingredients. Bring to a boil, reduce heat to medium, cover, and simmer for 20-25 minutes.
• Remove from heat, and let the chicken continue to cook in the broth. Shred chicken meat—approximately 4 cups. Mix with the sour cream and set aside.
• Cook the Sauce:
• Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt. Pour in water, bring to a boil, then reduce heat to medium-low, and simmer until the tomatillos are soft—about 10 to 15 minutes.
• Using a blender, carefully puree the tomatillos and water in batches until smooth. Set aside.
• In a skillet over medium-high heat, heat vegetable oil until it starts to smoke. Add tomatillo sauce and cook, stirring constantly. When sauce begins to bubble, lower heat, and cook for 5 minutes until noticeably darker and thicker.
• Season sauce with 1 tsp Adobo seasoning. This makes about 3 cups of sauce. If needed, stir in chicken broth.
• Cook the Enchilada:
• Heat oven to 350°F.
• Using your fingers, dip each tortilla briefly in the sauce, covering both sides and place on a plate. Spread on a large spoonful of chicken filling and roll up tortilla.
• Place seam side down in a baking dish. Repeat for each enchilada.
• Top enchiladas with remaining sauce, cover with foil, and heat in the preheated oven until enchiladas are heated through—about 10 minutes. Top with sour cream, onions, and cheese.
• Serve immediately.