This green chicken enchiladas recipe is filled with shredded rotisserie chicken, green chilies, sour cream, and cheese, then topped with a green enchilada sauce and more cheese, for a quick weeknight dinner!

Ingredients :

For the green sauce:

  • Green tomatoes – 18 pcs.
  • Onion – 1/4 piece
  • Cuaresmeño chili – 1 piece
  • Serrano chili – 1 piece
  • Salt to taste
  • Vegetable oil – 1 tablespoon
  • Garlic – 1 clove

For the enchiladas:

  • Chicken breast -1 piece
  • Tortillas – 18 pieces
  • Cream – 1 cup
  • 1/2 piece onion
  • Panela cheese – 200 grams
  • Vegetable oil – 1 cup
  • Garlic – 1 clove

How to make the Chicken Green Enchiladas recipe:

We cook the chicken with water, garlic, salt to taste and 1/4 of an onion.

At the same time we cook the tomatoes, onion and chilies.

Blend the tomatoes, onion, cooked chilies, garlic and salt to taste.

We heat 1 tablespoon of oil and fry the sauce, until it thickens.

We slice the onion quarter and dice the panela cheese. We booked.

In a frying pan we heat the cup of oil and fry the tortillas, one by one, for a few seconds. To drain and remove excess fat, we put the tortillas on paper napkins.

Enchiladas verdes de pollo

When the chicken is ready, we let it cool, we shred and we reserve

Enchiladas verdes de pollo

We heat the tomato sauce over low heat and we pass the tortillas one by one inside the sauce, for 10 seconds or less and place on a plate.

We fill the tortillas with shredded chicken, roll it up and place 3 enchiladas on each plate.

Enchiladas verdes de pollo

On each plate of enchiladas we add green tomato sauce, place cream and add panela cheese.

Enchiladas verdes de pollo

Notes and Tips

The green enchiladas with chicken can be accompanied by lettuce, avocado and even onion slices.

 

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