Ingredients
For the Filling:
โข 1 chicken breast cooked and shredded
โข 1/4 bar of cream cheese
โข 1 tsp Salt pepper, paprika, and cumin to taste
โข 1 tsp Pepper
โข 1 tsp Cumin
โข 1 tsp Paprika
โข 1/4 cup of chicken stock
For the Salsa Verde:
โข 8-10 tomatillos
โข 1/4 white onion
โข 1/4 bunch cilantro
โข 2 cloves of garlic
โข 1 can table cream 7.6 ounce can
โข 1/4 cup of chicken stock
โข 1 jalapeno pepper optional
โข salt and pepper to taste
For the Enchiladas:
โข 12 Corn Tortillas
โข 1 Cup Grated Mozzarella Cheese
โข Cilantro and Onion chopped
Directions
For the Filling:
โข Heat the shredded chicken on a frying pan and season with salt, pepper, cumin and paprika to taste
โข Add the cream cheese and cook until completely combined with chicken
โข Add 1/4 cup of chicken stock let cook for 5 additional minutes. Remove from heat and set aside.
For the Salsa Verde:
โข Boil the tomatillos, garlic, onion and jalapeno for 5-7 minutes. Then blend in a blender with the cilantro, the table cream, and 1/4 cup of chicken stock.
โข Once blended, pour into a hot frying pan with a little bit of olive oil and let cook for 3-5 minutes.
โข Add salt and pepper to taste.
For the Enchiladas:
โข Heat the tortillas either in the microwave or on the stove top.
โข Coat each tortilla in the salsa verde.
โข Fill each tortilla with the chicken filling and roll.
โข Place the rolled tortillas in a baking dish and cover with the remaining salsa verde, and the mozzarella cheese.
โข Bake at 400 degrees Fahrenheit for 15-20 minutes, or until the cheese is melted.
โข Top with cilantro and onion if desired.
Enjoy !!