Enchiladas Verdes de Pollo
Serves 415 mins prep10 mins cook
Whip up some delicious Enchiladas Verdes de Pollo with a twist using heart-healthy Mazola® Corn Oil. This recipe involves blending tomatillos, chile serranos, and other ingredients to create a smooth enchilada sauce, then assembling rolled enchiladas with chicken and cheese, and baking until golden.
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Instructions
1: Boil tomatillos for 3 minutes and chile serranos for 5 minutes. 2: Add boiled ingredients to the blender along with onion, garlic cloves, cilantro, sour cream, chicken bouillon, and water. Blend until smooth. 3: In a pan, heat Mazola® Corn Oil at medium-high heat and sauté the enchilada sauce until it reaches a boil, then simmer. 4: Shred the store-bought roasted chicken while warming up the corn tortillas. 5: In a large bowl, add 1 cup of enchilada sauce and dip a warm tortilla in it. 6: Combine shredded chicken with cheese and roll the enchilada. 7: Place the rolled enchiladas in a baking dish, pour the enchilada sauce over them, and add your favorite cheese. 8: Bake in the oven at 450 degrees for 5-7 minutes or until the cheese melts. 9: Serve with your favorite Mexican side dish and top off with sour cream, onion, and queso fresco.View original recipe