Chicken Enchilada Verde

Total Time: 1 hr 8 mins Preparation Time: 30 mins Cook Time: 38 mins

Ingredients

• Servings: 12
• 5 whole chicken breasts, halved
• 6 cups low sodium chicken broth
• 2 carrots, coarsely chopped
• 1/2 large onion
• 4 garlic cloves
• 4 parsley sprigs
• 2 bay leaves
• 6 tablespoons all-purpose flour
• 1 tablespoon vegetable oil
• 2 1/2 large onions, diced
• 2 spinach, bunches stemmed and coarsely chopped
• 1 1/2 cups sour cream
• 4 green onions, cut into pieces
• 1 (4 ounce) can diced jalapeno chilies, drained (may use second can of diced chiles, if desired)
• salt & freshly ground black pepper
• 1 1/2 lbs monterey jack cheese, grated
• vegetable oil
• 24 corn tortillas (6-inch diameter)
• sour cream

Recipe

• 1 for filling:.
• 2 place chicken and broth in large saucepan.
• 3 add carrots, onion,garlic,parsley and bay leaves; bring to a boil, cover and simmer 5 minutes.
• 4 turn off heat and let stand until chicken is cooked through, about 1 hour.
• 5 remove chicken from broth and cool slightly; strain cooking liquid.
• 6 return to saucepan and boil until reduced to 3 cups.
• 7 skin and bone chicken; shred meat and place in medium bowl; chill.
• 8 for sauce:.
• 9 melt butter in medium saucepan over low heat.
• 10 add flour and cook until light brown, stirring frequently, about 5 minutes.
• 11 whisk in reserved chicken cooking liquid, increase heat to medium and cook until sauce thickens, stirring occasionally; cool.
• 12 heat 1 tablespoon oil in large skillet over medium heat.
• 13 add onions and cook until soft, stirring occasionally, about 5 minutes.
• 14 add spinach and stir until wilted, about 2 minutes; transfer to processor.
• 15 add sauce, 1 1/2 cups sour cream, green onions and 1 can chiles and puree until smooth; season with salt and pepper.
• 16 add second can of chiles, if desired, and process until smooth.
• 17 butter two 9x13-inch baking dishes.
• 18 spread 1/2 cup sauce over bottom of each.
• 19 add 1 cup sauce to chicken;mix in 5 cups grated cheese.
• 20 pour 1/2 inch oil into medium skillet;heat over medium-low heat.
• 21 add 1 tortilla and cook until softened, about 5 seconds;drain on paper towels.
• 22 repeat with remaining tortillas.
• 23 divide chicken filling among tortillas and roll up.
• 24 arrange seam side down in prepared dishes.
• 25 spoon remaining sauce over; cover with foil.
• 26 (can be prepared 1 day ahead. refrigerate enchilladas and remaining cheese separately. bring enchilladas to room temperature before baking.).
• 27 preheat oven to 400 degrees.
• 28 bake covered enchilladas until just heated through, about 15 minutes.
• 29 uncover, sprinkle with remaining cheese and bake until cheese melts, about 5 minutes.
• 30 serve with sour cream.