Wild Chicken Enchiladas

Wild Chicken Enchiladas

One of our favorite family recipes is our Chicken Enchiladas. Its great family dinner or for bigger groups to share and enjoy with a margarita, ranch water or a easy drinking cerveza. 

Like many would predict, enchiladas originated in Mexico. Even back in Mayan times, the people of that time would roll other foods into tortillas. It's been a practice in that part of the world for many centuries. 

-Hands on Time: 1:20

-Total Time- (2) Hours

- Makes (4) Meals (each meal serves 4+ people)

Ingredients:

  • 8 lbs Chicken Breasts
  • 4 16 Oz Jars of Mild Salsa Verde
  • 5 Oz of Wild Green Jalapeno Green
  • 2 16-oz Containers of Sour Cream(4 cups)
  • 2 16-oz packages of frozen corn (thawed)
  • 2 lbs Monterey jack cheese, grated (8 Cups)
  • Salt and Pepper
  • 31 6-inch flour tortillas

 

1)     Place the chicken in a large pot, add enough water to cover, and bring to a boil.  Reduce heat and simmer until cooked through 25-35 minutes.  Once cool enough to handle, shred the chicken and divide meat into (2) large bowls

2)     Meanwhile in a blend, working batches, puree the salsa, add Jalapeno Green Table Sauce, cilantro, and 2 cups of the sour cream until smooth; transfer to a medium saucepan as you work. Simmer the sauce until slightly thickened, 15- 20 minutes; stir in the remaining 2 cups of sour cream

3)     To each bowl of chicken, add 1 package (16-oz) of corn, 1 cup of sauce, 2 cups of cheese, and 1 teaspoon eachof Salt and Pepper. Toss to combine

4)     Spread 1 cup of the remaining sauce in each of four 9x13 baking dishes (4 cups total). Roll the chicken in the flour tortillas (about ½ cup per) and place seam-side down in the dishes (8 rolls per dish). Top each dish of enchiladas with (1) cup each of the remaining sauce and cheese.

 

To Eat Tonight: Bake the enchiladas at 400 degrees until the bubbling and beginning to brown for 15-20 minutes

To Freeze and Cook Later:  Freeze the unbaked enchiladas, tightly sealed for up to (3) months.  To cook, thaw the enchiladas and bake, uncovered, at 400 degrees until heated through, bubbling, and beginning to brown.  25-30 minutes

 

Serve with Cilantro, sour cream, rice and of course WILD GREEN HOT TABLE SAUCE! 


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