Chicken Enchiladas With Salsa Verde
serves 2-4
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3 teaspoons vegetable oil
1/2 pound boneless, skinless chicken breasts, cut into 1/2-inch strips
2 cloves garlic, minced
1/4 onion, chopped
2 large tomatoes, chopped
1/2 teaspoon ground cumin
1/4 cup low-sodium chicken broth
1/4 cup sour cream
1 tablespoon fresh lime juice
1/3 cup chopped fresh cilantro
6 6-inch corn tortillas
3/4 cup Poblano Salsa Verde
3/4 cup coarsely grated Monterey Jack
prep: 10 minutes
total: 1 hour
food processor
9x13 baking dish
skillet
1. Preheat the oven to 400F. Prep the ingredients. Season the chicken generously all over with salt and fresh ground black pepper.
2. Heat 2 teaspoons of the oil in a large sauté pan over medium heat and cook the chicken, stirring often, until cooked through, about 6-8 minutes. Remove it to a plate.
3. Heat another teaspoon of oil in the skillet, and add the garlic, onion, tomato and cumin. Cook until the onions are soft, 3-5 minutes.
4. Pour in the broth and then add the chicken back to the pan. Cook until the liquid is mostly evaporated, 3-5 minutes. Remove the pan from the heat to cool for 5 minutes, then stir in the sour cream, lime juice and cilantro.
5. Soften the tortillas by covering them with a slightly damp paper towel and microwaving them 10-30 seconds.
6. To assemble, spread a thin layer of salsa verde along the bottom of the baking dish. Put about 1/3 cup of the filling along the center of each tortilla and roll up the tortilla.
7. Put the enchiladas seam side down in the baking dish. Top the enchiladas with more salsa, then the cheese. Bake the enchiladas until they're heated through and the cheese is melted, 15-20 minutes.
