Enchiladas en Salsa Verde
Serves 6 to 8
For the Sauce
2 8 oz. bottles Salsa Verde (Green Mexican Salsa)
For the Enchiladas
2 cups shredded cooked chicken(home cooked or rotisserie works great!)
Oil for frying the tortillas
12 corn tortillas
1/2 cup Mexican or Latin style crema, or heavy cream
1/2 cup crumbled queso fresco, farmers cheese, or Cotija Cheese
1/3 cup white onion, chopped or thinly sliced, for garnish (optional)
In a large saute pan over medium heat, add enough oil to have about 1/2 inch depth. Let it heat about 3 minutes. Gently, fry each tortilla in the oil for just about 15 seconds on each side, they will soften and become resilient. You should be able to fold them without breaking them. Transfer them to a paper towel covered plate.
Preheat the oven to 375 degrees.
Place about 2 to 3 tablespoons chicken inside of each tortilla and roll them up. Place them, seam side down on a baking dish. Cover, generously, with the green salsa. Place them in the oven for 10 to 15 minutes. Remove them from the oven, sprinkle with the crumbled cheese, the cream, and the onion
They are simply delicious with some rice and/or refried beans, as well as with a light green salad, and some avocado slices if you’d like.