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Chicken Enchiladas Verdes

Shredded chicken wrapped in corn tortillas, smothered in a tangy green tomatillo sauce, topped with crema and melted cotija.

Prep time: 20 mins
Cook time: 25 mins

Ingredients

Provided

  • •shredded cooked chicken breast
  • •corn tortillas
  • •tomatillos husked
  • •jalapeño peppers
  • •garlic
  • •cilantro
  • •Mexican crema
  • •cotija or Monterey Jack cheese shredded

Instructions

  1. 1Boil tomatillos, jalapeños, and garlic in water until soft, then blend with fresh cilantro to make Salsa Verde.
  2. 2Preheat oven to 375°F (190°C).
  3. 3Lightly fry corn tortillas in oil for 5 seconds per side to soften them so they do not crack.
  4. 4Fill tortillas with shredded chicken, roll them, and place seam-side down in a baking dish.
  5. 5Pour the green salsa verde generously over the enchiladas, then top with shredded cheese.
  6. 6Bake for 20 minutes until bubbling. Finish with crema and fresh cilantro.