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The yummy flavor of Chicken Verde Enchiladas, layered rather than rolled. The verde sauce is a little different from most verde sauces, and it is delicious!
Combine the shredded chicken and the queso or Monterey Jack cheese in a medium bowl. Set aside.
Meanwhile, heat oil in a medium-sized sauce pan over medium heat. Add onion and sauté about 5 minutes until tender. Add garlic and sauté another 1-2 minutes until fragrant.
Add flour and continue cooking 1-2 minutes until bubbly. Slowly whisk in the chicken broth, tomato sauce, green chilies, basil, oregano, cumin, salt and pepper and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Remove from heat and stir in the fresh cilantro.
Spread about ½ cup of the chili verde sauce in the bottom of a lightly greased 9 x 13 inch casserole dish. Top with 6 corn tortillas torn into bite size pieces. Layer with ½ of the chicken mixture, then evenly spread about 1 ½ cups of the chili verde sauce over the chicken. Top with the remaining 6 corn tortillas torn into bite size pieces and the rest of the chicken mixture.
Spread the remaining sauce on top and sprinkle with the Mexican blend cheese. Bake in a 350ºF oven for 30-35 minutes until bubbly.
Enjoy!
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