Chicken Verde Enchiladas2020-01-28
- Flavor: Salsa, Verde
- Course: Brunch, Cinco de Mayo Party, Dinner, Lunch, Party food
- Recipe Type: chicken, Cinco de Mayo Party, Enchiladas
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This is an easy-to-prepare enchilada dish. The combination of fresh-tasting salsa verde, melted cheese and chicken will have ’em coming back for more. The recipe serves 4 but you may want to double it to factor in that everyone will be coming back for second helpings!
12 yellow or white tortillas
1/4 cup vegetable oil
2 lbs roasted rotisserie chicken, shredded
1 16-oz jar Larry’s All Natural Salsa Verde
1 cup crumbled Queso Fresco, Cotija or Monterrey Jack cheese
1 large 9 x 13-inch casserole dish or baking pan
Preheat oven to 350 degrees
In a large skillet heat the vegetable oil on medium heat. Dip each tortilla, one at a time, in the oil for a few seconds on each side to soften and make them pliable. Drain on paper towel and cover with towel to keep warm.
Spread a 1/4 cup Larry’s Salsa Verde evenly around the bottom of a casserole dish.
Assemble enchiladas by filling each tortilla with 2 tablespoons of the shredded chicken. Sprinkle with the crumbled cheese and top with 1 tablespoon of Larry’s Salsa Verde.
Roll each enchilada and place it seam side down on the pan. Continue until all the enchiladas are in the pan. Cover with the remaining salsa verde and cheese.
Bake in oven for 15 minutes or until the cheese is melted.
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