My Chicken Enchiladas are a great dish for feeding a lot of people or if you want to make a dinner with a lot of left overs for the week. It’s always a crowd favorite so I’m excited to share it with you 🙂
- salt & pepper
- chicken stock (1 cup)
- chicken breast (about 4 pieces)
- Herdez salsa verde (large bottle) or use your favorite salsa verde
- Monterey jack cheese (2 bags)
- Queso fresco
- corn tortillas (about 18)
- avocado (if you want the sauce creamy)
- sour cream
- jalepeno or Serrano pepper (if you want to spice up your life)
wash chicken breast and boil in a pot of chicken broth, smashed clove of garlic, a few stems of cilantro, salt and pepper and about a cup of water cover chicken.
While chicken is boiling, fry tortillas in a pan. (about 18 ish) I use olive oil but you can use any kind you prefer.
Combine in separate bowl: 1 bag of Monterey jack cheese, Queso fresco, chopped up cilantro, and enough salsa verde to make it wet. Let chicken cool and tear apart and add to cheese mixture and combine. *save the liquid the chicken cooked in for the salsa.
Heat up bottled salsa verde in a pot and pour into blender. Add the garlic, cilantro and some liquid from the pot the chicken cooked in. Don’t make it too runny though. then add half a pepper. (jalepeno or Serrano. depending on your spice level) and add half an avocado if you want it to be creamy and blend.
I layer my enchiladas like a lasagna but you can always roll them. here’s how to layer- Pour salsa verde on bottom of dish, then layer tortillas, and layer cheese and chicken mixture. Repeat layering. Then the last layer after the cheese, layer tortillas and the pour salsa verde over top. (completely cover tortillas) then spread a whole bag of Monterey Jack cheese on top.
Set oven to 350 degrees and bake for about 30-45 mins covered with foil.
add sour cream on top and enjoy!!