August 8, 2010

Dutch Oven Verde Chicken Enchiladas

1 cup chopped onion (about 1 medium onion)
ground cumin
ground chile powder
garlic powder
2 4-oz. cans diced green chiles
2 pounds diced chicken breast
shredded cheddar and Monterey Jack cheese (I like all Jack)
6+ flour tortillas (can cut into wedges for small dutch ovens)
Vegetable Oil (enough for cooking the chicken & onion)
2 large cans of green enchilada sauce
Sour cream for garnish

-Cook chicken & onion in a sautee pan with just enough oil so it doesn't stick. (cook in batches if necessary)
-Season chicken & onion while cooking with garlic, cumin & chili powder to your taste.
-You may add some cayenne if you don't mind spicy.
-Add green chiles & mix.
-In 12" dutch oven pour an ample layer of green enchilada sauce.
-Layer tortillas, an ample pour of sauce, then chicken, then cheese.
-Repeat 2 more times.
-After final layer add an extra layer of tortillas & pour remaining sauce over the top.
-Place lid on dutch oven & cook for 30 minutes @ 325 via basic dutch oven directions.
-Serve with more tortillas, cilantro lime rice & sour cream.

This makes 1 12" dutch oven sized batch. You can easily feed...8 people.
Yes its sort of a make to your taste sort of recipe...sorry for lack of measurements.

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