Enchiladas Verdes Recipe
Two chicken enchiladas covered with tomatillo sauce and parmesan cheese; served with Mexican rice, lettuce, tomatoes, and sour cream
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Ingredients
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Enchiladas
Method
Preparation
- 1
Prepare the tortillas
Heat the vegetable oil in a skillet over medium heat. Lightly fry each corn tortilla for about 10 seconds on each side until pliable. Drain on paper towels.
- 2
Assemble the enchiladas
In a bowl, mix the shredded chicken with half of the tomatillo sauce and salt. Place about 1/4 cup of the chicken mixture on each tortilla, roll them up tightly, and place seam-side down in a baking dish.
- 3
Add sauce and cheese
Pour the remaining tomatillo sauce over the rolled enchiladas and sprinkle with grated Parmesan cheese.
- 4
Bake
Preheat the oven to 350°F (175°C) and bake the enchiladas for about 20 minutes or until cheese is melted and bubbly.
