Salsa verde chicken enchiladas
This recipes is a modification from one of my go-to enchilada recipes to add color and flavor with salsa verde. Salsa verde is easy to make tomatillos. Tomatillos are a cousin to the tomatoes and are a staple in Mexican cooking. They are covered in a husk when you get them at the store. This dish is tested by the hubs, and our friends Megan and Brendan and approved!
Enchilada salsa verde
2 t garlic powder
2 t salt
1/4 c chopped white onion
1 c chicken broth
1/4 c cilantro
This outside layer needs to be removed and then a quick rinse of the sticky substance on the tomatillo skin. To make the enchilada sauce add 10-15 rinsed tomatillos to boiling-salted water for 6-8 minutes until they start to change color. While they are cooking get our your blender or food processor. Remove the tomatillos from the water and add to the blender. Do a quick blend of the tomatillos then add 2 t of garlic powder, 2 t of salt and 1/4 c chopped onion. Finally for the enchilada sauce, add 1 c of chicken broth to dilute it a bit and 1/4 c cilantro. Do another quick blend to complete your sauce. This helps make it the perfect consistency for topping the tortillas. Set aside the sauce while you prepare the chicken.
Pressure cooker enchiladas
2 large chicken breast
2 c chicken broth
1/2 c chopped white onion
3 T taco seasoning (you can use your favorite Southwest blend too)
2 c sour cream
2 c oaxaca cheese (if you can't find this cheese, use a melting cheese)
Preheat the oven to 375 degrees. Use the grate inside your pressure cooker and add your 2 chicken breast. Add you 2 c chicken broth, 1/2 c chopped onion and finally sprinkle the seasoning on top of your chicken breast. Seal your pressure cooker and cook on high pressure for 8 minutes. If you don't have a pressure cooker, bring your broth to a boil in a medium sauce pan, add the onions, chicken breast and seasonings and cook until fork tender. Shred your chicken. Strain the broth, I keep it for future cooking with all that flavor!, and add your onions to your shredded chicken with the 2 c sour cream. Take your enchilada and add about 1/4 cup of the chicken, onion and sour cream. Roll your tortilla and fold in your ends to create a sealed roll. I know this is the traditional enchilada roll, call it Stacy style. Add your rolls to a 9x13 baking dish. Top with that delicious salsa verde mixture and finally with your 2 c oaxaca cheese.
Bake your enchiladas, Stacy style, at 375 degrees for 20-24 minutes. The switch to broil for :30 seconds to 1 minutes to brown the cheese. Please don't leave forget it about it though, otherwise it gets a bit crispy like mine did!