Saturday, August 1, 2009

Enchiladas Verdes (Green Chicken Enchiladas


Green Salsa (see salsa's for recipe)

Corn tortillas

Cooked chicken-shredded

1 large onion-finely chopped

Queso Fresco (Fresh Mexican Cheese)-crumbled/shredded (if you can't find it, use Monterrey Jack or Mozzarella)


Warm corn tortillas in a griddle to make them soft (don't over-cook), dip them in green salsa, add chicken, onion, cheese and roll, continue process until your baking pan is full and then pour green salsa over them. Top with onion and cheese. You can do a single or double layer, just repeat process. Bake at 350 until cheese melts. Serve enchiladas with sour cream, refried beans and rice.

1 comment:

  1. Variation:

    Dutch Oven Enchillada Casserole

    Spread Salsa on bottom of Dutch Oven. Layer Tortillas, chicken, onion and cheese. Repeat layers until all ingredients are used. Bake until cheese melts.

    Also a suggestion for a quicker prep is to buy a cooked rotisserie chicken at Costco or a local grocery store. Cut the meat off and shred. It is usually very tender and tasty!