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Yield: 4
SMF Kitchen
@smfchicken
00:10
Prep
00:35
Cook
00:45
Total Time
Ingredients & Directions
Directions
Chicken Enchilada Verdes
2
Springer Mountain Farms Gluten Free Fully Cooked Grilled Chicken Breasts, shredded
8 oz
Sour cream
16 oz
Salsa verde
1 tablespoon
Cumin
1 teaspoon
Salt
8
Corn tortillas
1 cup
Cotija cheese
1 cup
Monterey Jack cheese
1/2 cup
Cilantro
-
Preheat your oven to 400°F.
-
In a food processor lightly pulse the whole grilled chicken breast until shredded. Do not over pulse or your chicken will become a paste. You can also do this by hand with two forks.
-
In a medium sized bowl, combine shredded chicken, sour cream, half of the salsa verde, cumin, Monterey Jack cheese, and salt. Mix to evenly combine.
-
Lightly grease a 8x8 casserole pan with vegetable oil.
-
Fill each tortilla with about 1/4 cup of chicken enchilada filling. Roll like a burrito and place into casserole pan. Repeat this process until all enchiladas are in the pan.
-
Pour the remaining salsa verde over the enchiladas. Crumble the cotija cheese over the enchiladas and then bake in the oven for 35 minutes.
-
Once the enchiladas are bubbly and the cheese has browned on the top you are ready to garnish the top with freshly chopped cilantro.
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Chicken Enchiladas Verdes
SMF Kitchen
@smfchicken
Yield: 4
00:10
Prep
00:35
Cook
00:45 Total Time
Ingredients
Directions
Chicken Enchilada Verdes
2
Springer Mountain Farms Gluten Free Fully Cooked Grilled Chicken Breasts, shredded
8 oz
Sour cream
16 oz
Salsa verde
1 tablespoon
Cumin
1 teaspoon
Salt
8
Corn tortillas
1 cup
Cotija cheese
1 cup
Monterey Jack cheese
1/2 cup
Cilantro
-
Preheat your oven to 400°F.
-
In a food processor lightly pulse the whole grilled chicken breast until shredded. Do not over pulse or your chicken will become a paste. You can also do this by hand with two forks.
-
In a medium sized bowl, combine shredded chicken, sour cream, half of the salsa verde, cumin, Monterey Jack cheese, and salt. Mix to evenly combine.
-
Lightly grease a 8x8 casserole pan with vegetable oil.
-
Fill each tortilla with about 1/4 cup of chicken enchilada filling. Roll like a burrito and place into casserole pan. Repeat this process until all enchiladas are in the pan.
-
Pour the remaining salsa verde over the enchiladas. Crumble the cotija cheese over the enchiladas and then bake in the oven for 35 minutes.
-
Once the enchiladas are bubbly and the cheese has browned on the top you are ready to garnish the top with freshly chopped cilantro.
