Enchiladas Verdes

Name: Enchiladas Verdes
Yield: Serves 4
Cuisine: Georgian
Ingredients: ½ cup Mexican crema or whisked sour cream (optional); ½ cup Mexican crema or whisked sour cream (optional); 2 cups grated Monterey Jack cheese, or 1 cup crumbled queso fresco; 2 cups grated Monterey Jack cheese, or 1 cup crumbled queso fresco; ½ cup chicken stock or water; ½ cup chicken stock or water; 1 pint Salsa Verde; 8 corn tortillas; Pure kosher salt and freshly ground black pepper; Pure kosher salt and freshly ground black pepper; 4 chicken leg quarters (about 3½ pounds)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Canning for a New Generation by Liana Krissoff

By Liana Krissoff

Published 2010

About

Ingredients

4 chicken leg quarters (about 3½ pounds)
Pure kosher salt and freshly ground black pepper
1

Asia
Georgia
Main course
Gluten-free
Summer

Method

Preheat the oven to 400°F.

Put the chicken in a baking dish and season lightly with salt and pepper. Roast until well browned and the juices run clear, about 1 hour