Chicken Enchiladas with Salsa Verde

neil bougourd | 11 March, 2022


1 tsp olive oil

1/2 tsp garlic minced ( of 2 fresh cloves minced)

2 cups of salsa verde

1/2 cup sour cream

2 cups shredded chicken ( approx 2 cooked chicken breasts -shredded)

1/4 cup cilantro leaves, chopped

1 cup queso fresco - crumbled ( or shredded cheddar)

6 -8 corn or flour tortillas


Heat the oil and add the garlic - stir for 2 minutes and then add the salsa verde. Heat through, take of the heat and add the sour cream and cilantro. Put half aside.

Add the chicken and half the cheese to the pan with the mixture and adjust salt and pepper to taste.

Pre heat the oven to 350º.

Coat the bottom of a small baking dish with the sauce set aside. Place a scoop of the chicken into the centre of each tortilla and roll. Then place them seam side down in the dish. Pour over the remaining sauce and sprinkle with cheese.

Cover the dish with aluminium foil and bake for 15 minutes. then removed the foil and bake for an additional 10- 12 to allow the top to brown.

Original Recipe