Chicken Enchiladas Verdes

Recipe by Geema
READY IN: 1hr 5mins




  • Place chicken and broth in large saucepan.
  • Add carrot, onion, garlic, parsley and bay leaf. Bring to boil.
  • Cover and simmer 5 minutes at very low heat.
  • Turn off heat and let stand until chicken is cooked through, about 40 minutes.
  • Remove chicken from broth and cool slightly.
  • Strain cooking liquid.
  • Return to saucepan and boil until reduced to 1 1/2 cups.
  • Skin and bone chicken; shred meat and place in medium bowl. Chill.
  • Melt butter in heavy medium saucepan over low heat.
  • Add flour and cook until light brown, stirring frequently, about 5 minutes.
  • Whisk in reserved chicken cooking liquid, increase heat to medium and cook until sauce thickens, stirring occasionally.
  • Add spinach and stir until wilted, about 2 minutes.
  • Transfer to processor.
  • Add sauce, sour cream, onions, cilantro and can of chilies. Puree until smooth.
  • Season with salt and pepper.
  • Preheat oven to 400°F.
  • Butter a 9x13 baking dish.
  • Spread 1/2 cup sauce over the bottom.
  • Add 1/2 cup sauce to cooked, chilled chicken, then mix in 2 1/2 cups grated cheese.
  • Pour 5 tablespoons oil into heavy medium skillet, heating over medium-low heat.
  • Add 1 tortilla and cook until softened, about 5 seconds.
  • Drain and repeat with rest of tortillas.
  • Divide chicken filling among tortillas and roll up, arranging seam side down in prepared dish.
  • Bake enchiladas about 10-15 minutes. Add remaining cheese on top and bake 5 minutes more.
  • Serve with more sour cream and a sprinkling of cilantro.