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Who doesn't like Green Enchiladas for dinner 
or even for a lunch time.
These are perfect to delight your guests for 

any occasion or to indulge yourself 
along with Agua fresca or a cold beer.

NGREDIENTS

 1 1⁄2 lb. chicken breasts, cooked and shredded
 3 cups green enchilada sauce ( I used a local brand or Herdez 
   brand salsa verde )
 10-12 white or purple corn tortillas
 1/2 cup of chopped onion (sauté ) & 1/2 cup of chopped fresh
  cilantro
 1 cup of cheese shredded (jack, mozzarella or your favorite)
 1 cup of sour cream
 2 1/2 tbs of Chili Beak spicy oil
 salt and black pepper to taste 


PREPARATION

Preheat oven to 350 F
Pour 2 tablespoons green enchilada sauce into the
bottom of a 13x9 glass baking dish.
In a bowl, mix shredded chicken, onions, salt and pepper and
1/2cup shredded cheese.
*Warm tortillas for a little bit for easier roll up
Spoon mixture evenly into corn tortillas and roll up.
Line up tortillas, touching each other,
Pour remaining enchilada sauce over rolled tortillas.
Sprinkle remaining shredded cheese over sauce and cover
dish with foil.
Bake in a 350 degree preheated oven for 25 minutes. 
Mix sour cream with Chili Beak oil and set aside
Remove Enchiladas from oven. Serve and drizzle with the
mixture of spicy sour cream.
 


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