Enchiladas Verdes
Corn tortillas stuffed with juicy garlic chicken, seared until golden and smothered in vibrant green salsa. Finished with melty cheese, crema, and your favorite toppings—these enchiladas are saucy, cozy, and full of flavor.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5 oz cooked chicken (shredded)
- 4 corn tortillas
- 1¼ cups green salsa/salsa verde
- ¼ cup grated semi-hard cheese
- 1 tbsp crema/sour cream
- sliced red onion or pickled red onion
- fresh coriander (cilantro)
Instructions
- 1
Heat 1 tsp oil in a skillet over medium heat. Add chicken, 1 minced garlic clove, a pinch of salt and pepper. Sauté for 2–3 minutes until golden and fragrant. Remove from heat.
- 2
Warm tortillas until soft and pliable. Microwave for 20 seconds or heat them on a pan.
- 3
Add a spoonful of chicken to each tortilla and roll them tightly.
- 4
In a skillet, heat 1 tbsp oil. Place enchiladas seam-side down and brown on both sides. Leave them in the skillet.
- 5
Pour green salsa over enchiladas. Cover, reduce heat, and let simmer for 7 minutes.
- 6
Plate the enchiladas, spoon extra salsa on top, and finish with cheese, crema, and your favorite garnishes. Serve hot.