How to Make Chicken Enchiladas With Salsa Verde

These delicious enchiladas are a snap to make. This recipe should feed 4 to 6 people depending on appetites.

Things You'll Need

• 1 medium onions chopped
• 16 oz. can shredded or chunked chicken
• 1 tbsp. dried oregano - crumbled between fingers
• 1/3 cup sour cream
• 1 garlic clove, chopped
• 1 green onions (white and green parts) - minced
• 1 seeded jalapeño peppers
• 5 tbsp. canola oil
• 1/2 teaspoon garlic salt
• 5 sprigs cilantro
• 2 cups canned, low sodium chicken broths
• 12 corn tortillas
• 1/2 cup crumbled queso cotija (aged Mexican cheese)
• 26 oz. tomatillos, canned

Instructions

Making the Salsa Verde

1. Drain the tomatillos. Puree the tomatillos, jalapeño, garlic, onion and cilantro in a food processor or blender.

2. Heat one tablespoon of the oil in a saucepan over medium-high heat. When the oil is hot, add a drop or two of the puree.

3. If the puree sizzles when it hits the oil, add the rest of the puree to the pan. Let the puree cook for 3 to 4 minutes or until it darkens slightly.

4. Stir in the broth and simmer until it takes on the consistency of gravy (about 8 minutes). Taste for seasoning and add salt and pepper.

5. Keep the salsa warm while you assemble the enchiladas.

Assembling the Enchiladas

1. Preheat the oven to 350 degrees F.

2. In a bowl, combine the shredded chicken, sour cream, garlic salt, minced green onion and oregano.

3. Heat the remaining oil in a small sauté pan over medium-high heat. Using tongs, dip a tortilla in the oil for a second or two - just long enough to soften it.

4. Take a large plate and put several tablespoons of the salsa verde on it. Put the tortilla on top of the sauce and then flip it over, partially coating both sides of the tortilla.

5. Place two or three tablespoons of the chicken mixture in a line across the middle of the tortilla. Using your fingers, bring the two edges opposite the chicken over each other to form a snug roll around the chicken.

6. Put the tortilla in a glass baking dish. The dish should hold all rolls snugly in a single layer.

7. Repeat the process with remaining tortillas and chicken. Pour any remaining sauce over the rolls.

8. Cover the dish with tinfoil and place in the oven for 8 to 9 minutes.

9. Remove the dish from the oven and garnish with the cheese.

Tips & Warnings

• Cooking with hot oil takes a little getting used to, so watch out for spatters and drips.

• Work quickly when assembling the enchiladas to ensure the tortillas keep a nice consistency.

• Feta cheese is a good replacement if queso cotija is unavailable.

• You can also use leftover cooked chicken, shredded.