Description
Corn tortillas stuffed with chicken, sour cream, green chiles and cheese, make one of the best Mexican dishes a healthy and delicious dish ideal for any holiday or event.
Ingredients
Scale
The Salsa Verde
- 4 cups of Salsa Verde
- ½ cup of plain greek yoghurt
The Chicken
- 1 lb of chicken breasts – Boneless, Skinless.
- ¼ tablespoon of Black pepper
- 1 tablespoon of olive oil
- ½ tablespoon of sea salt
The Enchiladas
- 1 ⅓ cup of jack cheese, divided and shredded
- 10–12 7-inch of corn tortillas
- ⅓ cup of cilantro, chopped
- ¼ red onions, diced
Instructions
- Set the oven to 400 degrees F, and grease a 9×13 baking dish with olive oil.
- Mix the greek yoghurt with the salsa verde in a kitchen blender until smooth.
- In a large pan, heat olive oil over medium to high heat and add the chicken. Season with pepper and sea salt, and brown the chicken on both sides for 6 minutes total.
- Over and around the browned chicken, pour the salsa verde until the chicken is cooked, it takes 10 minutes, and remove the chicken from the sauce.
- Shred the chicken breasts with two forks, and transfer it to a large bowl.
- Add 1 cup of cilantro, jack cheese and half of the chilli Verde enchilada sauce to the shredded chicken.
- Stir and combine, then place filling in the centre of the tortillas. Roll up softly and arrange in a pan while the seam side down. To keep them from cracking, coat with olive oil lightly.
- Cover the tortillas with the remaining sauce and cheese. And put it into the oven to bake for 15 minutes, until bubbly.
- Top with diced red onion and fresh cilantro.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Calories: 417