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Recipes /
Chicken Enchiladas Verdes
Ingredients
- 18 Frescados Yellow Corn Tortillas (Can substitute Taco Style Flour Tortillas 6 inch)
- 1 lb 2 boneless, skinless chicken breasts
- onion (halved and divided)
- 1 teaspoon salt
- 3 cups salsa verde (store-bought or homemade)
- 1 cup crumbled queso fresco
- sour cream (optional to serve)
- cilantro (optional garnish)
Preparation
- Preheat oven to 400F.
- Place the chicken breasts in a stock pot along with 1⁄2 an onion and salt and cover with water. Bring to a boil and simmer until cooked through, about 20 minutes.
- Remove chicken from the water and let cool slightly. Shred chicken with two forks and set aside.
- Mince the remaining onion and add to the shredded chicken.
- In batches place 6 tortillas on a microwave safe dish and microwave 40 to 50 seconds to make them pliable so they don’t crack. Keep them covered with a dish cloth to stay warm, then working one by one dip each warm tortilla in green salsa. Scoop two rounded tablespoons into each tortilla and roll tightly and place in a large casserole dish, seam side down, in a single layer. Repeat with the remaining tortillas and chicken.
- Drench entire pan with 1 cup sauce and sprinkle with crumbled queso fresco.
- Bake, covered in oven for 25 to 30 minutes. Remove from oven and serve with sour cream or additional queso fresco, if desired.
