https://www.copymethat.com/r/NitChJK4b/debbies-salsa-verde-chicken-enchiladas/
8847443
R3lKePt
NitChJK4b
2024-03-29 00:05:14
Debbie's Salsa Verde Chicken Enchiladas
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Servings: 9 Enchiladas
Servings: 9 Enchiladas
Ingredients
- 2.5 lb boneless chicken breasts or thighs cooked according to Salsa Verde Chicken recipe (about 4 breasts or 8 thighs)
- 2 Tbsp all-purpose flour or corn starch
- 2 cups chicken broth
- 1 cup sour cream
- 1 cup 0 fat plain yogurt
- 16 oz jar of Medium Salsa Verde
- 9 tortillas (I prefer whole wheat LaTortilla Factory pkg of 10)
- 2 cups shredded Reduced fat 2% Mexican blend cheese
Steps
- Follow direction to make Salsa Verde Chicken. I've made with breasts and thighs and think the thighs were best.
- After removing meat from the pressure cooker, cut or cube. Strain liquid and reserve tomatillo (Salsa Verde) mixture.
- Add enough water to the liquid to make 2 cups. Add 1 tsp bouillon for each cup of water added and this will be the chicken broth.
- Turn on the pressure cooker and select Chicken setting.
- Stir cornstarch or flour into a small amount of the broth. Pour broth into the PC. When thoroughly dissolved add the flour/starch mixture to the broth and whisk until mixture boils and thickens. Cook whisking constantly for a minute or 2. Turn PC to warm.
- Add all strained tomatillo mixture to the broth. Taste. If needed add the jar of Salsa Verde. I use the entire jar.
- Add sour cream and yogurt by first tempering the cream/yogurt. Whisk thoroughly.
- Spray a 9x 13 pan with non stick spray.
- Pour just enough sauce mixture into the pan to cover the bottom, about ¾ cup.
- Warm 4 to 5 tortillas at a time in the microwave. On each tortilla use ⅓ cup of chicken and 1 to 2 T shredded cheese. Roll up and place seam side down in 9"x13" pan.
- After all Enchiladas have been made, cover them with the remaining sour cream mixture. Top with remaining cheese.
- If cooking immediately, heat oven to 350 and cook about 25 minutes. If cooking refrigerated Enchiladas, cook 30 to 35 minutes or until hot and bubbly.
Notes
- 08 to 12-17 This is the recipe I used for Mexican night at Patti and Terry's.