How To Cook Green Enchiladas Verde Salsa Chicken Enchiladas Rockin Robin Cooks

Try my verde salsa chicken enchiladas. Everything is homemade in this dish and easy to do. I'll show you how to make the best green chicken enchiladas!
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Green enchiladas are delicious and healthy. Made with tomatillos, they make for a low calorie sauce which is perfect for enchiladas.

Ingredients:

3 cups of tomatillo verde salsa
2 chicken breast
1/2 tsp. ground cumin
1/2 tsp. dried oregano
2 cloves garlic
8 corn tortillas
vegetable oil for frying tortillas
grated cheese of your liking, I used Monterey Jack and Mild Cheddar
1/3 cup diced onion
sour cream, optional
guacamole, optional


Directions:
Preheat oven 375 degrees F.

To Poach Chicken:

Place chicken breast in a pot and cover with water (1 inch over the top of chicken). Add the cumin, oregano, and garlic.

Heat to a boiling and then reduce the heat to simmer the chicken. Partially cover the pot and cook for about 15 minutes. Check for doneness by inserting a thermometer (165 degrees is done) or cut into the breast and look for no pink color.

Remove the chicken to a clean plate and let cool for 5 minutes or until you can handle it.

Shred the chicken with two forks but I find it easier to shred by using my clean hands. Then place the chicken into a bowl and season with salt.

Heat the verde salsa so that it is warm and set aside.

In a small (6 to 8 inch) fry pan, add about a 1/2 inch or so of oil and heat over medium low heat.

Test the oil by placing a corn tortilla into the oil and if it bubbles up quickly, the oil is hot and ready.

Dip two tortillas into the oil and turn once to coat. Leave them in the oil about 3 to 5 seconds. Don't let the tortillas get too stiff or they will be difficult to roll.

Let the oil drain off the tortillas a bit when you take them out of the oil and then place them into the tomatillo sauce to coat.

Make sure to coat both sides. Then place them onto a dish. Add a layer of chicken right down the center of the tortilla.

Add a sprinkle of onion, and cheese if you desire.

Then roll the tortilla over keeping seam side down. Place the enchilada into your baking dish.

Once the dish is full of enchiladas, layer more verde salsa over them. Be generous with the sauce.

Top with shredded cheese and more onion.

Place into the oven and bake 15 to 20 minutes or until the enchiladas are piping hot and the cheese is completely melted and bubbly.

Serve with sour cream and guacamole. Enjoy!



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Rockin Robin
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Music by Kevin MacLead http://incompetech.com/.
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