Cat's Chicken Enchiladas Verde
Source of Recipe
catgurrl's own version, adapted from Mike Newberry recipe
List of Ingredients
1 lb. chicken breast tenders
Salt, black pepper, cayenne and Lawry's to taste
1 clove garlic, minced
1/4 cup chopped onions
1 (8-oz.) pkg. cream cheese, cut into cubes
1 (4.5-oz.) can chopped green chiles
Sour cream
Vegetable oil
1 (12-count) pkg. corn tortillas
Two 10-oz. cans green chile enchilada sauce
1 cup shredded Monterey Jack pepper cheese
Sliced olives, sour cream and fresh pico de gallo for serving
Recipe
1. Season the chicken tenders with salt, black pepper, cayenne and Lawry's to taste. Saute the chicken tenders, garlic and onion in 1 to 2 tablespoons oil over medium heat until the chicken is thoroughly cooked. (I also deglazed the saute pan with beer; this step is optional.) Shred chicken in pan. Add the cream cheese and chiles, and cook until blended. Remove pan from heat and stir in a little bit of sour cream to keep the mixture moist.
2. Heat a small cast iron skillet over medium heat with vegetable oil to a depth of about 2 inches. When oil is hot, dip each corn tortilla very briefly, one at a time, into the oil to soften; drain on paper towels and set aside. (Keep warm, preferably between paper towels.)
3. Spoon the chicken mixture into the tortillas; roll up and place seam-side down in a lightly greased 13x9x2-inch baking dish (or coat bottom of pan with a thin layer of enchilada sauce). Pour enchilada sauce over the top; sprinkle with the shredded cheese. Bake, uncovered, at 400 degrees (F) for 15 to 20 minutes.
Serve accompanied by sliced olives, sour cream and pico de gallo.
|
|
member logon
