Enchiladas Zacatepec Recipe
Two chicken enchiladas are topped with green chile sauce, Mexican white cheese & cilantro. Served with sopa & your choice of Spanish rice, refried beans or black beans.
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Ingredients
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Enchiladas
Method
Preparation
- 1
Prepare the Filling
In a bowl, combine the shredded cooked chicken with a bit of the green chile sauce to keep it moist.
- 2
Prepare the Tortillas
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, until pliable.
- 3
Assemble the Enchiladas
Place about 1/4 cup of the chicken filling in the center of each tortilla, roll them up tightly, and place them seam-side down in a greased baking dish.
- 4
Add Sauce and Cheese
Pour the remaining green chile sauce over the rolled enchiladas and sprinkle the Mexican white cheese on top.
- 5
Bake
Preheat the oven to 350°F (175°C) and bake the enchiladas for about 20 minutes, or until the cheese is melted and bubbly.
- 6
Garnish and Serve
Remove from the oven, garnish with fresh cilantro, and serve hot with your choice of sopa, Spanish rice, refried beans, or black beans.