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Chicken Enchiladas with Salsa Verde
Makes 6 Servings
*1/3 cup vegetable oil, plus 2 tbls.
*12 6-inch corn tortillas
*1/3 cup onion, chopped
*1 clove garlic, minced
*4 tbls. serrano chiles, chopped, or to taste
*3 tbls. cilantro, chopped
*2 cups cooked chicken, shredded
*Salsa Verde
*1/2 cup sour cream or creme fraiche
*1/2 cup Monterey Jack cheese, shredded
1Heat 1/3 cup vegetable oil in a heavy skillet over medium-high heat. Using tongs, add 1 tortilla and cook until softened, turning once, about 10 seconds per side, until softened but not crisp. Transfer tortilla to paper towels to drain. Repeat with remaining tortillas.
2Heat 2 tablespoons vegetable oil in a skillet and saute onion and garlic until softened, about 4-5 minutes. Add chiles, cilantro and shredded chicken and stir to combine well. Remove from heat.
3Heat salsa verde in a saucepan. Stir in sour cream and season with salt. Keep warm over low heat.
4Preheat oven to 350 degrees.
5Spread 1 cup of salsa verde sauce in the bottom of a 9" x 13" glass baking dish.
6Dip a tortilla into the remaining sauce and transfer to a plate. Spread about 2 tablespoons of the chicken filling down the center of the tortilla, then roll it up tightly. Place enchilada seam-side-down in baking dish. Repeat with remaining tortillas arranging the completed enchiladas in one layer in the dish. Pour remaining sauce over the enchiladas. Bake for 30 minutes. Remove from oven.
7Sprinkle Monterey Jack cheese on top of enchiladas. Place under broiler for 2-3 minutes until browned.