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Homemade Enchiladas Verdes

Ingredients

For the Filling:

โ€ข 1 chicken breast cooked and shredded
โ€ข 1/4 bar of cream cheese
โ€ข 1 tsp Salt pepper, paprika, and cumin to taste
โ€ข 1 tsp Pepper
โ€ข 1 tsp Cumin
โ€ข 1 tsp Paprika
โ€ข 1/4 cup of chicken stock

For the Salsa Verde:

โ€ข 8-10 tomatillos
โ€ข 1/4 white onion
โ€ข 1/4 bunch cilantro
โ€ข 2 cloves of garlic
โ€ข 1 can table cream 7.6 ounce can
โ€ข 1/4 cup of chicken stock
โ€ข 1 jalapeno pepper optional
โ€ข salt and pepper to taste

For the Enchiladas:

โ€ข 12 Corn Tortillas
โ€ข 1 Cup Grated Mozzarella Cheese
โ€ข Cilantro and Onion chopped

Directions

For the Filling:

โ€ข Heat the shredded chicken on a frying pan and season with salt, pepper, cumin and paprika to taste
โ€ข Add the cream cheese and cook until completely combined with chicken
โ€ข Add 1/4 cup of chicken stock let cook for 5 additional minutes. Remove from heat and set aside.

For the Salsa Verde:

โ€ข 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.
โ€ข Once blended, pour into a hot frying pan with a little bit of olive oil and let cook for 3-5 minutes.
โ€ข Add salt and pepper to taste.

For the Enchiladas:

โ€ข Heat the tortillas either in the microwave or on the stove top.
โ€ข Coat each tortilla in the salsa verde.
โ€ข Fill each tortilla with the chicken filling and roll.
โ€ข Place the rolled tortillas in a baking dish and cover with the remaining salsa verde, and the mozzarella cheese.
โ€ข Bake at 400 degrees Fahrenheit for 15-20 minutes, or until the cheese is melted.
โ€ข Top with cilantro and onion if desired.
Enjoy !!

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