Green Chile Chicken Enchiladas

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 15
• 3 lbs chicken thighs
• 2 tablespoons salt
• 1 cup vegetable oil
• 15 tortillas
• 1 (30 ounce) jar chili verde starter
• 1 lb monterey jack cheese, schredded
• 1/2 cup diced red onion
• 1/2 cup fresh cilantro
• 1 cup of crumbles queso anejo or 1 cup feta cheese

Recipe

• 1 put the chicken thighs in a large pot, add water to cover and stir in the salt. bring o a simmer over medium heat and simmer until the chicken is cooked through, 20-25 minutes. drain the chicken. when the chicken is cool enough to handle, remove the meat from the bones, discarding the skin and shredding the meat.
• 2 pre-heat oven - 400℉ . lightly grease a 9x13 roastingpan. ws had a pan for sale that was deeper then.
• 3 the dishes i had and that they recommended, but i couldn’t see buying another pan.
• 4 in a saute' pan over a medium heat, warm the oil. using tongs , quickly pass each tortilla through the hot oil until softened, 2-3 seconds. drain on a paper towel-lines baking sheet.
• 5 pour ½ cup of the chili verde into the prepared roasting pan and spread evenly. place 3 tortillas on top. top with 1 cup of chicken, 1 cup of jack cheese and ½ cup of chili verde starter. repeat the layering 4 times, ending with a layer of tortillas. top with the remaining ½ cup of chili verde starter and the remaining jack cheese.
• 6 cover the pan with foil and bake for 30 minutes. remove the foil and continue to bake for 20 minutes.
• 7 remove from the oven and let stand for 10 minutes. sprinkles the red onion, cilantro and queso anejo cheese on top. serve warm.
• 8 now, when i did it i cheated and used the roasted chicken from the store.