Chicken Enchiladas with Salsa Verde Seasoned, baked chicken is shredded and stuffed into a flour tortilla that is topped with a creamy cheese sauce and salsa verde. The chicken has fantastic flavor. Although this may look complicated, it is really quite easy to make. Ingredients: For chicken:   1 whole chicken, cut into parts   1 chicken bouillon cube with 1 cup water (or 1 cup chicken broth)   ½ cup cilantro, very coarsely chopped   ½ cup red pepper, very coarsely chopped   ¼ cup green pepper, very coarsely chopped   2 jalapeño pepper, very coarsely chopped   4-6 garlic cloves, minced   1 tbl. cumin   1 tbl. Italian seasoning   1 cup onion, coarsely chopped For sauce:   2 tbl. butter   2 tbl. flour   2 cups milk   1 cup Monterey Jack cheese, shredded   ½ cup sour cream Other:   Flour tortillas   salsa verde Instructions: Place all ingredients for chicken in baking dish with chicken on top. Additionally season chicken with cumin, salt and black pepper. Cover with foil and bake at 350° for 25 minutes. Remove foil and bake for an additional 10-15 minutes. Allow chicken to cool. Remove skin from chicken and use two forks to shredded chicken. Drain baking vegetables and place in food processor to chop into smaller pieces (do not chop too much). Add to shredded chicken and combine. In a small saucepan, melt the butter. Stir in flour and cook for 3 minutes over medium heat. Add the milk and bring to a very soft boil. Continue to cook for 5 minutes, stirring often. Stir in cheee and sour cream. Remove from heat. Spoon a small amount of cheese sauce into shallow baking dish to coat bottom. Spoon generous portion of chicken into each tortilla and roll tortilla to enclose shredded chicken. Place in baking dish. Continue with remaining tortillas. Spoon remainging cheese sauce over each enchilada. Spoon your favorite green salsa over cheese sauce. Sprinkle enchiladas with shredded Monterey Jack cheese. Cover baking dish with foil. Bake at 350° for 30 minutes. Enjoy! Serves: 4 Return to Poultry Entrees Index
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