Verde Chicken Enchiladas

Our household loves mexican food, but gets tired of tacos all the time.  One of our favorite ways to change it up is enchiladas.  If we do beef, we usually stick with a red sauce, but with chicken verde sauce is the way to go. 

What you'll need:

1/2 medium onion chopped

3 scallions chopped, just the green

1 small handful cilantro chopped

2 tbs cumin

1 clove minced garlic

1 cup chicken broth

7 oz can salsa verde

28 oz can green enchilada sauce

2 lbs chicken breast

4 oz cream cheese

12-15 small white or yellow corn tortillas

2 cups shredded mexican cheese

salt & pepper to taste

Start by adding half the can of salsa verde, chicken broth, cilantro, onions and seasonings to a deep sauce pan; bring it to a boil and then simmer.

 Next take your chicken, trim the fat and cut into 1-2 inch pieces. Add it to the broth and let simmer on medium until cooked through, about 10 minutes. During this time the sauce should also cook down about half way.

Now either add the chicken and sauce to a food processor (My easy way) or chop by hand into small pieces.  Once done put it in a large mixing bowl with the remaining salsa verde, 1 cup of shredded cheese and the cream cheese.  Mix until combined and set aside.

 Now you'll prepare the tortillas. I've found the best way to to quickly fry in a little oil so that they don't break, but I've also heard that you can dip them in the heated enchilada sauce too. For frying I add 2 tablespoons of oil to a small pan on medium-high, fry on each side for no more than 5 seconds and place them on paper towels to cool and drain. I complete 4 this way and take a break so that I'm working with them while still warm. 

 To fill the enchiladas I place the tortilla in my baking pan which I've already spread a little sauce in the bottom of, evenly add 1/4 cup or so of the filling to the center, fold and tuck in one side of the tortilla and then roll over so the seam is down. Continue filling and frying the tortillas until your pan or pans in my case are filled. 

 Now all you need to do is top with the enchilada sauce, more cheese and bake at 375 for 30 minutes or until lightly browned and bubbling.

 Let cool about 10 minutes before serving with sour cream. YUMM!

An item worth mentioning:

• I love my Herb Scissors for cutting things like the cilantro in this recipe.  It goes right into the pan and the scissors, right into the dishwasher.