Chicken-Sour Cream Enchiladas with Salsa Verd
| Yield: | 4 Servings |
| Categories: | Tex-mex, Meats, Cheese |
| NW YIELD: 12 ENCHILADAS | ||
| 2 | lb | To 2-1/2 lbs chicken |
| 1 | Carrot; diced | |
| 2 | Stalks celery; diced | |
| 5 | Peppercorns | |
| 1 | Bay leaf | |
| 1/4 | c | Olive oil |
| 6 | Scallions; sliced | |
| 3 | Cloves garlic; minced | |
| 2 | lg | Ripe tomatoes; blanced, peeled, seeded, chopped |
| 2 | Poblano chiles; roasted peeled, seeded, chopped | |
| 1 | ts | Basil; chopped |
| 1 | ts | Oregano; chopped |
| 1 | ts | Cumin |
| 1 | ts | Salt |
| 2 | c | Grated moterey jack cheese |
| 2 | c | Grated cheddar cheese |
| 12 | Corn tortillas | |
| 2 | c | Sour cream |
| 1 | c | Salsa verde |
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