Good Housekeeping Comfort Food: Scrumptious Classics Made Easy (Good Food Guaranteed) by 2018

Author:2018
Language: eng
Format: epub

1 Remove meat from chickens and coarsely shred; place in medium bowl (you will need 5½ cups) reserve any extra for another use). Discard skin and bones. Stir ½ cup salsa verde into chicken to evenly coat.

2 Preheat oven to 350°F. Grease two 13" by 9" glass or ceramic baking dishes; set aside. In 12-inch skillet, heat remaining salsa verde, green onions, and lime juice to boiling over medium-high heat. Boil 2 minutes, stirring occasionally. Stir in 2 tablespoons cilantro; keep warm over very low heat.

3 With tongs, place 1 tortilla in salsa verde mixture; heat 10 seconds. Place tortilla on waxed paper; top with about ⅓ cup shredded-chicken mixture. Roll up tortilla and place, seam side down, in prepared baking dish. Repeat with remaining tortillas and chicken mixture, arranging 8 tortillas in each dish.

4 Stir sour cream and broth into remaining salsa verde mixture in skillet; spoon over filled tortillas. Cover one baking dish with foil and bake 15 minutes. Remove foil; sprinkle with 1 cup cheese and 1 tablespoon cilantro. Bake 5 minutes longer or until cheese melts. Meanwhile, sprinkle remaining cheese and cilantro over second casserole and prepare for freezing.

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