I made this dinner tonight and it was actually pretty good. . . if I do say so myself. I'll definitely try it again. Sorry this pictures are so terrible,
I was in a hurry!
Creamy Verde Chicken Enchiladas
Prepare Chicken*:
3 lbs. boneless, skinless chicken breasts
Salt & Pepper
5 garlic cloves
Preheat oven to 450 degrees. Season chicken with salt and pepper; place with garlic on a baking sheet. Bake 25 to 30 minutes or until done. Cool chicken and shred meat.
*You may skip this step and use a roasted chicken from the market. It works just as well.
32 oz. medium green tomatillo salsa (homemade or store bought, I used Trader Joe's and it was great!)
3/4 C. heavy cream
12 corn tortillas (6 inch)
3 C. monterey jack cheese
1/2 C. fresh cilantro, chopped
In a large bowl, combine salsa and cream. Peel and chop garlic. In another large bowl, combine chicken, garlic, and 1/2 cup salsa mixture.
Lay tortillas flat on damp paper towels and cover with damp paper towels. Microwave for 1 minute to soften. One at a time, dip tortillas in salsa mixture and fill with 1/3 cup chicken. Roll up and arrange, seam side down in a 9x13 baking dish. Top with remaining salsa mixture and cheese. Bake at 350 degrees for 40 to 45 minutes or until cheese is browned and salsa is bubbling. Remove from oven and let rest 10 minutes. Sprinkle with cilantro and serve.
Cilantro-Lime Rice
2 C. uncooked basmati rice, rinsed
2 T. butter
3 to3 1/2 C. chicken broth (depending on if you like a more firm or more soft rice)
salt & pepper to taste
2 small limes, juice & zest
1/4 to 1/3 C. chopped fresh cilantro (depending on how much cilantro you like)
Melt butter with rice in skillet. Add broth, salt & pepper, juice & zest of limes, and cilantro. Bring to a boil, reduce heat & cover. Simmer on low for about 20 minutes or until desired doneness occurs. Optional, add a little tomatillo salsa on top for extra flavor & garnish. Enjoy!
