Enchiladas Verdes
Soft corn tortillas rolled with chicken and smothered in tangy green salsa, topped with crema and cheese.
- Prep time: 30 minutes
- Cook time: 35 minutes
- Total time: 65 minutes
- Servings: 6
- Difficulty: Medium
- Spice level: 2/5
- Calories: 420 kcal
- Occasion: Weekend
Ingredients
- 500 g cooked shredded chicken
- 12 corn tortillas
- 2 cups salsa verde
- 1 cup Mexican crema
- 1.5 cups shredded Oaxaca cheese
- 1/2 onion, sliced
- 2 garlic cloves
- Oil for tortillas
- Fresh cilantro and lime
Instructions
- Warm the salsa verde with a splash of crema to create a silky sauce.
- Lightly fry each tortilla in oil to soften, then dip in the salsa verde.
- Fill each tortilla with shredded chicken and a sprinkle of cheese, then roll tightly.
- Arrange seam-side down in a greased baking dish.
- Pour the remaining salsa verde over the enchiladas and drizzle with crema.
- Top with cheese and bake at 180°C for 25 minutes until bubbly and golden.
- Garnish with cilantro and serve with lime wedges.