Tonight I decided chicken enchiladas with the salsa verde was a yummy idea. Thank you, Elise of Simply Recipes http://www.elise.com/recipes/ (I love the blog, by the way!!!) for inspiring that great idea! Your recipe and pictures made me salivate! Good thing I had lots of leftover salsa! These can be made with bottled salsa verde if you don’t want to make your own.
1 qt chicken broth
2-3 boneless, skinless chicken breasts
2 garlic cloves, crushed
½ small onion, peeled
1 T cumin
½ T coriander
½ of a beer (6 oz)
Oil, preferably vegetable or peanut
12 corn tortillas
2 cups salsa verde (see my post on salsa verde, or you can use bottled)
4 oz cream cheese
3 T sour cream
4 oz Cotija or Queso Fresco cheese, crumbled
Sprigs of cilantro for garnsh
½ lime for garnish
Simmer chicken in the chicken broth, garlic cloves, onion, cumin, coriander, and beer for 15-20 minutes or until just cooked through. (Add water if the broth does not cover the chicken.) Shred chicken once it has cooled. Discard the liquids and vegetables.
Meanwhile, heat a few drops of oil in frying pan over medium heat, and warm each tortilla by placing in the pan for a few seconds, turn, add another tortilla on top, and flip. Place these tortillas on a paper towel to drain excess oil, and repeat with remaining tortillas.
Place the salsa verde in a saucepan and turn the heat on low to warm.
Mix the shredded chicken with ½ cup or so of the salsa verde and the cream cheese over low heat until cream cheese melts. Salt if necessary. Dip each tortilla in salsa verde and place a little chicken mix in each tortilla, roll, and place seam side down in a 13X9 inch baking dish.
Stir the remaining salsa verde with the sour cream until the sour cream melts, and pour over enchiladas. Top with crumbled cheese and chili powder. Bake in oven at 425 degrees for 15 minutes or until the enchiladas are bubbly. Garnish with cilantro and lime wedges.