Chicken Enchiladas Verde

I can tell I am starting to get more confident in my cooking because I am getting better at improvising (even though it was just enchiladas, which are pretty straightforward) . After making salsa verde using our tomatillos, I wanted to find a meal I could incorporate it into. I used my favorite allrecipes.com to find a few recipes and then blended them together, using what I had on hand, to make these. They turned out quite tasty and I wouldn't be surprised if my husband took the leftovers to work for lunch tomorrow. That is always a sign of a great meal - if my husband can eat it the very NEXT day for lunch. (And sorry this picture isn't the best. It mostly looks like a ton of cheese, but really they were good, I promise!) The sad thing is that I used cheddar cheese and an Italian cheese mix to make these. During dinner my husband asked if I had used our monteray jack cheese (he thought it tasted like I had because of the salsa verde flavor). I had completely forgotten that we had some! Oops!

Recipe adapted from this and this.

Ingredients:

• 2 chicken breast halves
• 2 cups chicken broth
• 1/4 white onion
• 1 clove garlic
• 2 teaspoons salt
• Green Salsa - recipe on this site, here.
• 1/2 c sour cream
• 2 c cheese
• 4 large flour tortillas
  

Directions:

1. In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a boil, and then boil for 20 minutes. Set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands.
2. Preheat oven to 350F.
   
3. Coat 8x8 inch baking dish with enough green salsa to cover the bottom. In a small bowl, stir together sour cream and 1/2 of the green salsa.
   
4. In each tortilla, spread chicken, sour cream and salsa mixture, and top with cheese. Roll up and place in dish with seam on bottom. When all tortillas are filled and rolled, add remaining green salsa over the top and top with cheese.
5. Bake for 20 to 25 minutes in the preheated oven, until the enchiladas are browned and heated through.

Serves: 4