Chicken Enchiladas Verdes
- 1 1/2 pounds bone-in chicken breast halves, skin removed
- 1/2 medium white onion, halved crosswise
- 1 whole garlic clove
- 1/2 teaspoon coarse salt
- 2 cups loosely packed fresh cilantro
- 1 1/2 pounds tomatillos, husked and rinsed
- 1 jalapeno chile
- 1 poblano chile
- 8 six-inch corn tortillas
- 2 ounces reduced-fat Monterey Jack cheese, grated (about 1 cup)
- 1/2 cup sour cream, thinned with 2 tablespoons water
- This recipe is gluten-free
- Produce
- Cilantro, loosely packed fresh (2 cups)
- Jalapeno chile (1)
- Poblano chile (1)
- Tomatillos (1 1/2 pounds)
- White onion, medium (1/2)
- Meat
- Chicken breast, bone-in halves (1 1/2 pounds)
- Cooking & Baking
- Garlic clove, whole (1)
- Salt, coarse (1/2 teaspoon)
- Bread & Baked Goods
- Six-inch corn tortillas (8)
- Dairy
- Monterey jack cheese, reduced-fat grated (2 ounces)
- Sour cream (1/2 cup)
Preparation
Read recipe preparation on wholeliving.com
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Published October 3, 2009 (3 years ago).
6 people saved this recipe.
