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Chicken Enchiladas Verdes

Source of Recipe


unknown



List of Ingredients



• FILLING:
  
• 5 whole chicken breasts, halved
  
• 6 c. chicken stock
  
• 2 whole carrots - coarsely chopped
  
• 1/2 lg. onion
  
• 4 garlic cloves
  
• 4 parsley sprigs
  
• 2 bay leaves
  
• SAUCE:
  
• 6 T. butter
  
• 6 T. flour
  
• 1 T. vegetable oil
  
• 2 1/2 large onions - chopped
  
• 2 spinach bunches - stemmed and coarsely chopped
  
• 1 1/2 c. sour cream
  
• 4 green onions - sliced thin
  
• 2 cans mild green chilies
  
• 2 T. chopped jalapeno - roasted, if you like
  
• salt and pepper
  
• 1 1/2 lb. monterey jack cheese - grated
  
• vegetable oil
  
• 24 6" corn tortillas
  
• extra sour cream
  






Instructions



1. FOR THE FILLING: Place all ingredients in a dutch oven. Bring to a boil. Cover and simmer 5 minutes. Turn off heat and let sit one hour. Remove chicken and cool slightly. Strain liquid. Return liquid to pan and reduce to 3 cups. Skin and debone chicken. Shred meat and refrigerate.
   
   
2. FOR SAUCE: Make a roux with butter and flour. Whisk in chicken cooking liquid. Increase heat to medium and cook until sauce thickens, stirring. Cool.
   
   
3. Heat one tablespoon oil in heavy skillet over medium heat. Add onions and cook until soft. Add spinach and stir until wilted. Transfer to food processor. Add sauce, 1 1/2 c. sour cream, green onion and 1 can of the chilies and puree until smooth. Season to taste with salt and pepper. Add second can of chilies, if desired.
   
   
4. Butter two 9"x13" baking dishes. Spread 1/2 cup of sauce over bottom of each. Add one cup sauce to chicken. Mix in five cups grated cheese. Pour 1" of oil into heavy skillet. Heat over medium low heat. Add one tortilla and cook until softened - about five seconds. Drain on paper towels. Repeat with remaining tortillas. Divide chicken among tortillas and roll up. Arrange seam side down in baking dishes. Spoon remaining sauce over. Cover with foil. {CAN BE PREPARED ONE DAY IN ADVANCE AND REFRIGERATED AT THIS POINT. Refrigerate tortillas and remaining cheese separately. Bring enchiladas to room temperature before baking.}
   
   
5. Preheat oven to 400 degrees. Bake covered until just heated through - about 10 minutes. Sprinkle wth remaining cheese and bake, uncovered until cheese bubbles.
   
   
6. Serve with sour cream.