Salsa Verde & White Queso Chicken Enchiladas
Okay, this is kind of a process, but not too bad really. The chicken is THE easiest because I make it in the Pressure Cooker. This also ensures the most tender, fall apart, juicy chicken everrrrr. Let me know if you make it and how you like it!
SALSA VERDE CHICKEN:
2 lbs. Chicken Thighs (boneless & skinless)
1 Large Jar Salsa Verde (I used Herdez)
Salt & Pepper (to taste)
2 t. Cumin
Put all of these ingredients in your pressure cooker -- set it to high pressure & a cook time of 15 minutes. (Good time to make the queso below.) Once it's done, let the pressure release naturally for about 5 minutes and then manually release the remaining pressure. Remove the chicken (SAVE LIQUID) and set in a bowl. Shred the chicken with two forks - this will be so easy considering how tender your chicken thighs are. Add about 1 cup or more of the cooking liquid to make it more creamy. Set aside once done. The chicken can also be cooked in a slow cooker for 8-10 hours on low.
2 lbs. Sliced White American Cheese
2 Cans Mild Green Chile
A Glug of Milk (depending on how runny you like it - I like mine thin)
Put the cheese and chile in a non stick sauce pan & add just a dash of milk ensuring the cheese doesn't stick . Stir on medium heat until it melts together. At this point you can decide whether or not to add more milk or not.
2 Casserole Dishes (9x13's or so)
Monterey Jack Shredded Cheese (Mexican blend will also suffice)
Grab a cup of more of the cooking liquid from your chicken and put it on the bottom of the casserole dishes. Take a tortilla, put some cheese in it, then chicken & then roll it up. Place seem side down in your dish and continue until full. COVER enchiladas in White Queso from above. Then, sprinkle on remaining Monterey Jack on top of the queso.
COVER with foil and bake at 350 for 15 minutes.
UNCOVER & bake for 5 more minutes.
Top with fresh Cilantro, serve & ENJOY!
(I put some sour cream on ours once served.)