Chicken Verde Enchiladas

Name: Chicken Verde Enchiladas
Total time: 1800 s
Yield: 8 people
Cuisine: American
Ingredients: 5 lbs chicken thighs (you will need to pre-cook and shred); 2.5 cups mild salsa verde; 1/2 Cup Salsa Jalapena; 5 cloves minced garlic; 2-7 oz. Cans roasted green chilis(drain first); 1 bunch cilantro chopped (3/4 cup); 10 oz.can (minimum) enchilada sauce; 1 lime (juice from); 4 cups shredded jack cheese; 1 1/2 cups sour cream; 24 corn tortillas(pkg. of 30); 1 tablespoon cooking oil

sandra53 @skw1551

Central Point, Oregon

I have finally perfected these enchiladas. Trust me . . . They are bomb!

sandra53 @skw1551

Central Point, Oregon

I have finally perfected these enchiladas. Trust me . . . They are bomb!

Saved

Ingredients

30 minutes

8 people

5 lbschicken thighs (you will need to pre-cook and shred)
2.5 cupsmild salsa verde
1/2 CupSalsa Jalapena
5 clovesminced garlic
2-7 oz.Cans roasted green chilis(drain first)
1 bunchcilantro chopped (3/4 cup)
10oz.can (minimum) enchilada sauce
1lime (juice from)
4 cupsshredded jack cheese
1 1/2 cupssour cream
24corn tortillas(pkg. of 30)
1 tablespooncooking oil

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Steps

30 minutes

1

Heat oil in skillet over medium heat and saute minced garlic for 1 minute.
2

Stir in the salsa verde and salsa jalapena. Then heat thoroughly.
3

Remove skillet from heat and stir in sour cream and most of the cilantro saving a little for garnish.
4

Taste. Add salt, pepper, or even more sour cream if sauce is too spicy.
5

Set aside 2 cups of the sauce to use when assembling the enchiladas.
6

Squeeze the juice of the lime all over the shredded chicken.
7

Stir in shredded chicken and half of the cheese to main portion of the sauce.
8

Preheat oven to 350°. Spray two 13x9 in. baking pans with cooking oil and spread half of the reserved sauce (minus chicken) in each baking pan.
9

Put a portion of chicken mixture in each tortilla and roll, placing them in the pan side by side. (I quickly dip each tortilla in boiling water before rolling so they don't break)
10

You will end up with 2 full pans of enchiladas. (Approximately 24 total)
11

Pour enchilada sauce over enchiladas and add cheese to the top. I prefer jack cheese, but use what you like.
12

Cover pans with aluminum foil and bake for 15 minutes.
13

Then bake uncovered for another 15 minutes.
14

Serve with cilantro on top.
15

I make spanish rice and beans to compliment this meal.
16

Link to my Spanish Rice recipe:
17

Spanish Rice: Https://cookpad.com/us/recipes/11008554-spanish-rice?invite_token=RQZWEVG5tfSCLZwZBzneUxT1&shared_at=1604947576