Chicken Enchiladas Verdes
Corn tortillas rolled around shredded chicken and baked under tangy green salsa and melted cheese.
Serves 6
Prep 25 min
Cook 30 min
Ingredients
- 3 cups shredded cooked chicken
- 12 corn tortillas
- 2 cups salsa verde
- 1/2 cup chicken stock
- 2 tablespoons vegetable oil
- 2 cups shredded Monterey Jack cheese, divided
- 1/2 cup Mexican crema or sour cream
- 1/2 white onion, diced
- 1/4 cup chopped cilantro
Steps
Step 1. Heat the oven to 375°F. Stir the salsa verde and stock together in a pan and warm over low heat.
Step 2. Warm the oil in a skillet and fry each tortilla for 10 seconds per side, just until soft. Dip each into the warm sauce.
Step 3. Fill each tortilla with chicken and a little cheese, roll up, and set seam-side down in a baking dish.
Step 4. Pour the rest of the sauce over the top and sprinkle with the remaining cheese.
Step 5. Bake for 20 minutes, until bubbling and hot throughout (165°F). Top with crema, onion, and cilantro.
Where this recipe comes from
Yoribang Mexican recipes, part two by Yoribang. License: Free to use. View the original (opens in a new tab)
More Yoribang write-ups of Mexican dishes. Corn tortillas, dried hibiscus, queso fresco, cotija, and Mexican chocolate are sold at Latin grocery stores and many supermarkets. Chile heat varies from one pepper to the next, so taste a little before adding more.