Chicken Enchiladas with Salsa Verde Recipe

Ingredients

• 16 ounces boneless chicken breast
• 4 cups salsa verde
• 16 corn tortillas
• 1/2 cup Mexican cream (crema)
• 3 ozs. ranchero cheese or queso fresco
• 1 small red onion
• 1 cup cooking oil

Instructions

1. 1

   PREPARING THE SALSA

2. 2

   Prepare the salsa verde according to this Salsa Verde Recipe.

3. 3

   COOKING THE CHICKEN

4. 4

   Place the chicken breasts in a pot and just cover with water. Cook over low heat until the chicken breasts are just cooked through, about 20 minutes.

5. 5

   Allow the chicken to cool and then shred it by hand.

6. 6

   FRYING THE TORTILLAS

7. 7

   Preheat to very hot 2 cups of cooking oil.

8. 8

   Fry the tortillas individually in the hot oil for about 10 seconds per side.

9. 9

   Place fried tortillas on a plate lined with paper towels to drain the excess oil from the tortillas.

10. 10

    ROLLING THE ENCHILADAS

11. 11

    To roll enchiladas start by placing a fried tortilla in the center of a baking tray.

12. 12

    Add 1 tbsp. of shredded chicken across the tortilla.

13. 13

    With your fingers, roll the tortilla into a tight tube.

14. 14

    Do this with all 16 tortillas.

15. 15

    PLATING AND SERVING

16. 16

    Place 4 enchiladas on each serving plate.

17. 17

    Spoon 3/4 to 1 cup of salsa verde down the center of the enchiladas.

18. 18

    Then spoon approximately 1 tablespoon of Mexican cream across the enchiladas.

19. 19

    Sprinkle the enchiladas with 1/2oz. to 3/4oz. of crumbled ranchero cheese.

20. 20

    Garnish with 3 thinly sliced red onion rings.