Enchiladas Verdes | Tony and Maribel

Tony and Maribel

Name: Enchiladas Verdes
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: La Corona Pure Corn Oil; SIGNATURE SELECTS Enchilada Sauce, Green, Medium; Cebollitas Bunch; Knorr Natural Chicken Flavor Bouillon; Talking Rain AQA Water, 9.5 pH; Daisy Light Sour Cream; Queso Del Valle Queso Fresco Fresh Cooking Cheese; Mixed Chicken (8 Pieces); Cilantro; Napoleon Co. Grille Garlic Cloves; Guerrero Tortillas, Corn; A Tomatillos; Cacique Cheese, Part Skim Milk, Oaxaca; Don Chilio Chile Crisp, Serrano, Medium Hot

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Enchiladas Verdes

Serves 420 mins prep10 mins cook

Delicious Enchiladas Verdes made with tomatillos, chile serranos, and a creamy enchilada sauce, topped with melting cheese. Perfect for a Mexican dinner.

0 servings

What you need

tbsp corn oil

SIGNATURE SELECTS Enchilada Sauce, Green, Medium

cup enchilada sauce

onion

tbsp chicken bouillon

cup water

cup sour cream

Queso Del Valle Queso Fresco Fresh Cooking Cheese

oz queso fresco

chicken

bunch cilantro

clove garlic clove

Instructions

1: Boil tomatillos for 3 minutes and chile serranos for 5 minutes.

2: Add tomatillos, chile serranos, onion, garlic cloves, cilantro, sour cream, chicken bouillon, and water to the blender. Blend until smooth.

3: In a pan, at medium-high heat, add Corn Oil and sauté your enchilada sauce until it reaches a boil. Then place it on simmer.

4: Shred the store-bought roasted chicken while warming up the corn tortillas.

5: In a large bowl, add enchilada sauce and dip the warm tortilla, then combine the chicken with cheese and roll the enchilada.

6: Place the rolled enchiladas in a baking dish, pour Enchilada sauce over them, and add your favorite cheese.

7: Place in oven at 450 degrees for 5-7 minutes or until cheese melts.

8: Serve with your favorite Mexican side dish and top off with sour cream, onion, and queso fresco.

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