Green Chile Chicken Enchiladas | Recipe Cart

Name: Green Chile Chicken Enchiladas | Recipe Cart
Ingredients: 1 (3 1/2 lb.) chicken, with the neck, but giblets removed; 1 small carrot (3 oz.); 1 large white onion (10 oz.); 3 unpeeled garlic cloves; 1⁄2 tsp. cumin seed; 2 tbsp. unsalted butter; 2 cups diced white onion; 4 garlic cloves, minced; 2 tbsp. all-purpose flour; 3 cups roasted, peeled and chopped Hatch green chiles (from about 30 if using fresh chiles); 6 cups hot chicken broth (see below); Salt; pepper; 1⁄4 tsp. dried oregano; 12 soft corn tortillas; 2 1⁄2 cups (7 oz.) grated Oaxacan or Monterey Jack cheese, or a mix; 2 cups (10 oz.) crumbled queso fresco; 4 scallions, thinly sliced (3/4 cup); 1 cup coarsely chopped cilantro leaves and tender stems (from about 1 bunch); Crema, crème fraîche, or sour cream; Thinly slivered crisp lettuce, tomato slices and radishes (optional)

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Export 18 ingredients for grocery delivery Step 1 Instructions Step 2 Make the chicken: In a large pot or Dutch oven, add the chicken, chicken neck and enough

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Ingredients

1 (3 1/2 lb.) chicken, with the neck, but giblets removed
1 small carrot (3 oz.)
1 large white onion (10 oz.)
3 unpeeled garlic cloves
1⁄2 tsp. cumin seed
2 tbsp. unsalted butter
2 cups diced white onion
4 garlic cloves, minced
2 tbsp. all-purpose flour
3 cups roasted, peeled and chopped Hatch green chiles (from about 30 if using fresh chiles)
6 cups hot chicken broth (see below)
Salt
pepper
1⁄4 tsp. dried oregano
12 soft corn tortillas
2 1⁄2 cups (7 oz.) grated Oaxacan or Monterey Jack cheese, or a mix
2 cups (10 oz.) crumbled queso fresco
4 scallions, thinly sliced (3/4 cup)
1 cup coarsely chopped cilantro leaves and tender stems (from about 1 bunch)
Crema, crème fraîche, or sour cream
Thinly slivered crisp lettuce, tomato slices and radishes (optional)