Green Chicken Enchiladas

2 weeks ago 295

Ingredients :

For the Filling

• 1 chicken breast cooked and shredded

• 1/4 bar of cream cheese

• 1 tsp Salt pepper, paprika, and cumin to taste

• 1 tsp Pepper

• 1 tsp Cumin

• 1 tsp Paprika

• 1/4 cup of chicken stock

For the Salsa Verde

• 8-10 tomatillos

• 1/4 white onion

• 1/4 bunch cilantro

• 2 cloves of garlic

• 1 can table cream 7.6 ounce can

• 1/4 cup of chicken stock

• 1 jalapeno pepper optional

• salt and pepper to taste

For the Enchiladas

• 12 Corn Tortillas

• 1 Cup Grated Mozzarella Cheese

• Cilantro and Onion chopped


For the Filling

• Heat the shredded chicken on a frying pan and season with salt, pepper, cumin and paprika to taste

• Add the cream cheese and cook until completely combined with chicken

• Add 1/4 cup of chicken stock let cook for 5 additional minutes. Remove from heat and set aside.

• 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.

• Once blended, pour into a hot frying pan with a little bit of olive oil and let cook for 3-5 minutes.

• Add salt and pepper to taste.

For the Enchiladas

• Heat the tortillas either in the microwave or on the stove top.

• Coat each tortilla in the salsa verde.

• Fill each tortilla with the chicken filling and roll.

• Place the rolled tortillas in a baking dish and cover with the remaining salsa verde, and the mozzarella cheese.

• Bake at 400 degrees Fahrenheit for 15-20 minutes, or until the cheese is melted.

• Top with cilantro and onion if desired.

Enjoy !!

Credit: Mexican Food Recipes