Prep: 1 hr | Serves: 6-8Fresh, and perfectly

seasoned, these enchiladas hit the spot

when you’re in the mood for Mexican food!

Chicken Enchiladas - Salsa Verde Style

I N G R E D I E N T S

• 4 boneless, skinless, chicken breasts• 1 cup each shredded Sharp Cheddar and

Pepper Jack• 1/4 package Cotija cheese (for garnish)• 1 package of  10-12 medium sized corn tortillas• 1/4 medium white or yellow onion (finely

chopped)• 1 bunch fresh cilantro (roughly chopped)• 3-5 tablespoons diced green chilies (canned)• a 10 oz. can chile verde enchilada sauce• a 6 oz.can Herdes brand Chile Verde Salsa• 3 bay leaves plus 5-7 pepper corns• 1 teaspoon black pepper, plus 2 teaspoons

kosher salt• 1 1/2 -2 teaspoons chipotle chili powder• 1/2 teaspoon garlic powder

{STEP 1}

Prepare the Pollo (Chicken)

Bring large saucepan of water, bay leaves and peppercorns to a rolling boil.

Add chicken to boiling water and cook over medium heat 10-15 minutes (depending on thickness of meat) – until meat is cooked through.

Remove chicken from water, ensure bay leaves and peppercorns are removed.

Put cooked chicken in a large mixing bowl and shred by pulling it apart using two forks pulling against each other.

{ S T E P 1 }

Prepare the Pollo

{STEP 2}

Combine Ingredients to Make the Filling

Once chicken is shredded, spice and toss it well with salt, pepper, poultry seasoning, garlic powder and chipotle powder.

Add diced green chilies, diced onion, and ¾ of the chopped cilantro (save ¼ cilantro to sprinkle on top when plating/serving cooked enchiladas).

Incorporate 1 ½ cups shredded cheese into meat mixture and combine (save balance of shredded cheese to put on top of enchiladas before baking).

Cooks Note: Taste the mixture to make sure you like the balance of seasoning and adjust as needed.

{ S T E P 2 }

Make the Filling

{STEP 3}

Soften Tortillas, Roll, and Bake!

Soften corn tortillas by sliding them into and quickly out of a shallow saucepan of sizzling water. Watch the Video to see how we do it!

Once tortilla is softened, fill with chicken mixture, roll and place enchilada at far end of 9x12 baking dish.  Repeat until dish is full, fitting 6-8 enchiladas in the pan. A second baking dish.will be required if you are making the dish as directed for 6-8 servings.

Cover enchiladas with approx. ½ can of Herdes Salsa Verde (spicy) plus ½ can of Verde Enchilada sauce (mild). Enchiladas should be covered, but not “soaked” in sauce (otherwise they will be too gooey).

Sprinkle remaining shredded cheese over top and bake for 20-25 minutes in hot, 350 degree oven until cheese is melted and meat inside is piping hot.

{ S T E P 3 }

Soften Tortillas, Roll and Bake!

RECIPE VIDEO

Mexican Fiesta Party Planning 101: Get your Mexican Fiesta started with great recipes you can make at home …..including the margaritas!

{READ MORE}

E AT & E N J O Y

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Great dinner party

ideas & inspiration

Holly’s Blog

RECIPE VIDEO

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