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Green Chicken Enchiladas, A Staple

Another requested dinner to be served during the Thanksgiving holiday was my Green Chicken Enchiladas.  The meal was so fabulous that only a small one meal leftover remained.  Everyone will rave about hard the meal must be to prepare and then shake their heads in disbelief when I say its easy peasy.  In fact, the hardest thing is deboning the chicken.


1 whole chicken, cut into quarters
1 yellow onion, finely diced
3 gloves of garlic, finely chopped
1 large jalapeno pepper, whole
1 cube of Knorr Caldo de Tomate
1/2 bunch fresh cilantro
1 heaping tablespoon of comino
1 heaping tablespoon of chili powder
salt to taste

12-20 white corn tortillas
16 oz jar Herdez Salsa Verde
8 oz shredded Monterey Jack or Pepper Jack Cheese

Queso Fresco
Sour Cream

Boil all filing ingredients together (from diced chicken to salt and pepper to taste) until chicken falls off the bone.  Remove chicken from bone, shred, and return to broth.  Reduce broth/chicken mixture until most liquid is gone.

Warm tortillas in microwave until just soft.  Fill with shredded chicken meat, wrap tightly, place in dish.  Repeat for remaining chicken meat.  Pour Herdez Salsa Verde over wrapped tortillas.  Cover with Monterey Jack cheese and bake till bubbly.  Top with crumbled queso fresco, cilantro, avocado, or sour cream.  Serve with rice and beans.

Scaled for Likability: Great
As this is one my standard go to recipes, of course I would say it is great.  At home, I do not make the enchiladas until the day of dinner.  Once the chicken has cooked off most its stock, I refrigerate the mixture to use as needed.  Shredded chicken is excellent in tacos (soft/crispy), nachos, green enchiladas, and sour cream enchiladas.  On the day of dinner, lunch, or even breakfast, I follow the remaining instructions except instead of cooking in the oven until bubbly, I pop my two cheese and sauce covered enchiladas in the microwave.  Home cooked dinner in less than ten minutes.

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