Enchiladas De Salsa Verde Recipe
Enchiladas covered in Green Sauce. Topped with Lettuce, Onions, Radish, Avocado and Sour Cream.
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Ingredients
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Enchiladas
Toppings
Method
Preparation
- 1
Prepare the Filling
In a large bowl, combine the shredded cooked chicken with 1 cup of salsa verde. Mix well until the chicken is evenly coated.
- 2
Prepare the Tortillas
Heat a skillet over medium heat. Warm each corn tortilla for about 30 seconds on each side until soft and pliable. This will make them easier to roll.
Assembly
- 3
Fill the Tortillas
Take a warmed tortilla, and add about 1/4 cup of the chicken filling in the center. Roll the tortilla tightly around the filling and place it seam side down in a greased baking dish. Repeat with the remaining tortillas.
- 4
Add Salsa Verde
Once all the tortillas are filled and placed in the baking dish, pour the remaining 1 cup of salsa verde evenly over the top. Sprinkle the grated cheese over the salsa.
Baking
- 5
Bake the Enchiladas
Preheat your oven to 375°F (190°C). Cover the baking dish with aluminum foil and bake for 20 minutes. Then remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Serving
- 6
Garnish and Serve
Remove the enchiladas from the oven and let them cool for a few minutes. Top with shredded lettuce, chopped onions, sliced radishes, sliced avocado, and a dollop of sour cream. Serve warm.
