Enchiladas Verdes

Serves 6 | 


2 whole young chicken breasts
1 cup chicken stock (or water)
2 teaspoons salt
2 garlic cloves, chopped
1 teaspoon black pepper
3/4 cup corn or canola oil
1 dozen corn tortillas
1 pound Monterey Jack cheese, grated
Sour cream, for garnish
2 pints Jensen's Hatch Chile Salsa


  1. In a saute pan, bring the chicken stock , salt, garlic, and black pepper to a boil. Add the chicken breasts, and simmer for 15 to 20 minutes. Leaving chicken in the liquid, allow to cool.
  2. When cool, remove the chicken. Bone and shred the chicken breasts and return to the liquid. Set aside.
  3. Preheat oven to 450F. Heat the oil in a skillet. Pass the tortillas, one at a time, quickly through the oil, about 4 seconds per side. Place tortillas between paper towels to absorb excess oil. To assemble, put about 1/12th of the shredded chicken on each tortilla, sprinkling 1 teaspoon of the simmering liquid on top. Spread one tablespoon of the Hatch Chile Salsa over the chicken. Roll the tortilla around the chicken and sauce and place in a greased ceramic or glass casserole. Continue with the rest of the tortillas and filling until the entire filling is used up. Pour 3/4 of the remaining salsa over the enchiladas. Sprinkle with the grated cheese. Bake for 5 minutes then, check the progress.
  4. Continue baking until sauce begins to bubble, which may mean an additional 5 minutes. Top with sour cream when serving. Serve remaining Hatch Chile Salsa at the table. Note: Warm the refrigerated sauce before assembling the enchiladas.