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This recipe for ENCHILADAS VERDES (GREEN ENCHILADAS), by , is from Christine's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 lb 2 boneless, skinless chicken breasts
1 onion, halved and divided
1 teaspoon kosher salt
18 white corn tortillas
3 cups salsa verde, jarred or homemade
1 cup crumbled queso fresco
sour cream, optional to serve
cilantro, optional garnish

1- Preheat oven to 400F.

2- Place the chicken breasts in a stock pot along with 1⁄2 an onion and salt and cover with water. Bring to a boil and simmer until cooked through, about 20 minutes.
3- Remove chicken from the water and let cool slightly. Shred chicken with two forks and set aside
4- Mince the remaining onion and add to the shredded chicken.

5- In batches place 6 tortillas on a microwave safe dish and microwave 40 to 50 seconds to make them pliable so they don't crack. Keep them covered with a dish cloth to stay warm, then working one by one dip each warm tortilla in green salsa. Scoop two rounded tablespoons into each tortilla and roll tightly and place in a large casserole dish, seam side down, in a single layer. Repeat with the remaining tortillas and chicken.

6- Drench entire pan with 1 cup sauce and sprinkle with crumbled queso fresco.

7- Bake, covered in oven for 25 to 30 minutes. Remove from oven and serve with sour cream or additional queso fresco, if desired.

Number Of Servings:
Number Of Servings:
Serving: 2enchiladas, Calories: 210kcal, Carbohydrates: 27.5g, Protein: 15g, Fat: 4g, Saturated Fat:




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