The chicken enchiladas with the tartness of the salsa verde and the tang of the sour cream, always leave you wanting more. They are a soothing alternative to regular chicken enchiladas and set themselves apart as something special.
Chicken Enchiladas Verdes
Ingredients
Ranchero Chicken
Putting The Enchiladas Together
Instructions
Chicken Enchilada Instructions
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Chicken Enchiladas
Preheat oven to 375.
Heat oil in a small 6-8" pan on low heat.
Mix 8oz of cheese with the cold Batch Ranchero Chicken recipe in a medium-sized bowl.
Place the corn tortillas in the hot oil, one at a time, until they start to sizzle a little, then remove it and place it on a plate with a paper towel to drain.
When all the tortillas are out of the oil, assemble the enchiladas by placing about 2-3 oz of the chicken mix across the lower 3rd of the tortilla and roll the tortilla up like a carpet. Place it in the baking dish with the seam side down. Continue this until all enchiladas are complete and placed in the baking dish or pan.
Spoon on the enchilada sauce across the center of the enchiladas, leaving about a half-inch of the end of the tortilla uncovered with sauce. You don't have to do this, but it looks nicer in the dish with the color contrast.
Sprinkle 8oz of cheese across the center of the enchiladas spreading evenly across all enchiladas.
Place the dish with enchiladas in the preheated oven and bake for approximately 40 minutes, or until the chicken reaches 165.
This may take more or less time, depending on how cold the chicken is.
Serve this dish with Mexican Rice, Refried Beans, Chips and Salsa, Guacamole, and Sour Cream.
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Enchilada Instructions
Preheat oven to 375.
Heat oil in a small 6-8" pan on low heat.
Mix 8oz of cheese with the cold Beef Barbacoa recipe in a medium-sized bowl.
Place the corn tortillas in the hot oil, one at a time, until they start to sizzle a little, then remove them and place them on a plate with a paper towel to drain.
When all the tortillas are out of the oil, assemble the enchiladas by placing about 2-3 oz of the beef mix across the lower 3rd of the tortilla, and roll the tortilla up like a carpet. Place it in the baking dish with the seam side down. Continue this until all enchiladas are complete and placed in the baking dish or pan.
Spoon the enchilada sauce across the center of the enchiladas, leaving about a half-inch of the end of the tortilla uncovered with sauce. You don't have to do this, but it looks nicer in the dish with the color contrast.
Sprinkle 8oz of cheese across the center of the enchiladas spreading evenly across all enchiladas.
Place the dish with enchiladas in the preheated oven and bake for approximately 30-40 minutes, or until the pork reaches 165.
This may take more or less time, depending on how cold the pork is.
Serve this dish with Mexican Rice, Refried Beans, Chips and Salsa, Guacamole, and Sour Cream.
Note
Use this recipe to make Beef Stew, beef tips and noodles, or Beef and rice. Serve with a nice salad and buttered garlic french bread.
