Chicken Verde Enchilada
- Serves: 8 – 10
- Preparation Time: 20 – 30 minutes
- Total Cooking time: 50 minutes to 1hour
Enchiladas are a perennial favorite at just about any Mexican themed party, as they are both delicious and very economical to make. This recipe is just a little more labor intensive, but rest assured, the results are quite simply a delight to taste and behold. Try these when you have a little more time on your hands to prepare a meal, such as a weekend or holiday, or day off with the family, but be warned, be prepared to make plenty for leftovers because they will disappear fast once served.
| Amount | Measure | Ingredients |
|---|---|---|
| 2 | lbs | chicken breasts, boneless and skinless |
| 2 | cups | chicken stock (about 1 can) |
| 2 | cups | vegetable stock (about 1 can) |
| 2 | cups | beer (1 bottle) such as Molson or Budweiser Select |
| 1/8 | teaspoon | pepper |
| 1/2 | teaspoon | garlic powder |
| 1/2 | teaspoon | onion powder |
| 2 | #5 cans | mild Verde (green) enchilada sauce |
| 30 | medium sized | white corn tortillas |
| 2 | cups | cheddar and Monterey Jack cheese |
| Cooking spray or oil |
To prepare:
Bring the chicken stock, vegetable stock, beer and seasonings to a boil. Add in the chicken breasts and simmer uncovered 25 minutes or until tender (this can be done up to 2 days in advance). Remove the chicken from the stock and set aside to cool. Raise the heat to high under the cooking stock and bring to a full rolling boil allowing to reduce to about ½ cup (it will be VERY concentrated and thick). Next shred the cooled chicken breasts into bite sized pieces. Heat the Enchilada sauce over medium heat in a small saucepan and add the reduced stock. Pour about 1 cup of the enchilada sauce over the chicken and mix well. Now, heat the corn tortillas on a griddle or skillet, spraying with cooking spray or oil and heating them until soft and pliable. Next, dip the tortilla in some of the heated enchilada sauce and place a heaping tablespoon of the chicken-sauce mix into the center, roll into a cigar shape and place into a 9×13 baking dish that has a few tablespoons of the sauce on the bottom, repeat the rolling step until the pan is filled. Pour the remaining sauce over the enchiladas and cover with shredded cheese. Bake in a preheated 350 degree oven 20 minutes, or until the cheese is well melted and the sauce is bubbling. Serve hot with guacamole and sour cream.
