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Chicken Enchiladas Verde

Updated February 23, 2016
This image courtesy of Joseph DeLeo

Probably the most popular poultry dish on both sides of the border, green chicken enchiladas show how simple regional preparations can also be stout, spirited, and satisfying. The chicken is a basic deshebrada, just stewed and shredded. This version of the enchiladas comes from Mexico, but instead of the customary whole chicken we use only the breast.

Serves4

Cooking Methodbaking, pan-frying

CostInexpensive

Moderate

Total Timeunder 1 hour

OccasionFamily Get-together

Recipe Coursemain course

Dietary Considerationegg-free, peanut free, soy free, tree nut free

Equipmentbaking/gratin dish

Mealdinner

Taste and Texturebubbly, cheesy, creamy, garlicky, hot & spicy, meaty, spiced

Type of Dishcasserole

Ingredients

  • 4 bone-in, skin-on chicken breasts
  • 3 cups chicken stock
  • ½ onion, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon dried marjoram or oregano, preferably Mexican
  • ½ teaspoon salt
  • 2 bay leaves
  • 2 to 2½ cups Tubac Chile Verde
  • 1 cup Crema  or crème fraîche
  • Vegetable oil for pan-frying
  • 12 corn tortillas
  • ½ cup minced onion
  • 8 ounces Monterey jack, asadero, or cheddar cheese, grated

Instructions

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