SALSA VERDE CHICKEN ENCHILADAS / COOKING LIGHT OCT. 2013
Number Of Ingredients 19
Steps:
- Combine first 9 ingredients in a saucepan over medium heat; bring to a simmer. Cook 8 minutes or until chicken is done. Remove chicken from pan with a slotted spoon; let stand 10 minutes. Coarsely chop; set aside. Drain cooking liquid through a sieve over a bowl; reserve liquid. Discard solids.
- Combine the reserved cooking liquid and salsa verde in a wide saucepan; bring to a boil over medium-high heat. Cook until reduced to 1-1/2 cups (about 30 minutes). Reduce heat to low; stir in whipping cream. Place pan over low heat.
- Preheat oven to 400 degrees.
- Place chicken in a medium bowl. Add tomato and next five ingredients (through cream cheese) to chicken; toss. Dip each tortilla in sauce mixture for a few seconds. Fill each tortilla with about 1/3 cup chicken mixture; roll up. Arrange filled tortillas, seam sides down, in an 11" x 7" glass or ceramic baking dish coated with cooking spray. Spoon sauce over tortillas; top with cheddar cheese. Bake at 400 degrees for 20 minutes or until lightly browned.
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Linda Riley
[email protected]These enchiladas were easy to make and turned out great! I will definitely be making them again.
Altaf Hussain.s
[email protected]I'm not a fan of enchiladas, but I really enjoyed these. The salsa verde was amazing and the chicken was cooked perfectly.
Sammy Vick
[email protected]These enchiladas were a bit too cheesy for my taste, but they were still good.
Mordecai Case
[email protected]I would definitely make these enchiladas again. They were a big hit with my family and friends.
Juliet Kubi
[email protected]I thought these enchiladas were delicious! The salsa verde was the perfect balance of tangy and spicy, and the chicken was cooked to perfection.
Charlene Volner DESIGNS
[email protected]These enchiladas were just okay. The salsa verde was a bit too spicy for my taste and the chicken was a little dry.
Diluc Ragnvindr
[email protected]I'm not sure what went wrong, but my enchiladas turned out dry and bland. I followed the recipe exactly, so I'm not sure what happened.
Daud Malik
[email protected]I've made these enchiladas several times and they're always a crowd-pleaser. The salsa verde is so flavorful and the chicken is always tender and juicy.
Faryad Bhatti
[email protected]Yum!
Tammy Davison
[email protected]These enchiladas were easy to make and turned out great! I used store-bought salsa verde and it worked perfectly.
Adnan Umar Sahu
[email protected]I'm not a big fan of salsa verde, but I really enjoyed these enchiladas. The chicken was cooked perfectly and the cheese was melted and gooey.
aliaa loma
[email protected]The salsa verde was amazing! I could have eaten it with a spoon. The enchiladas were also very good, but the salsa verde really made the dish.
Brock Borst
[email protected]These enchiladas were a hit with my family! The salsa verde was flavorful and tangy, and the chicken was tender and juicy. I will definitely be making these again.