Enchiladas Verdes

Ingredients

Vegetable oil

2 tablespoons

Salt

to taste

Pepper

to taste

Fresh cilantro

1/4 cup, chopped

Sour cream

1 cup, for garnish

Shredded cheese (such as Oaxaca or Monterey Jack)

1 1/2 cups

Corn tortillas

12

Green salsa (salsa verde)

2 cups

Chicken breasts, cooked and shredded

2 cups

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a skillet, heat the vegetable oil over medium heat. Once hot, add 1 cup of the green salsa and cook for 5 minutes, allowing the flavors to meld.
3. In a mixing bowl, combine the shredded chicken with the remaining 1 cup of green salsa, mixing well to ensure the chicken is evenly coated.
4. Warm the corn tortillas either in the microwave for about 30 seconds or on a dry skillet until pliable.
5. Take one tortilla and place a generous spoonful of the chicken mixture onto the center. Roll it up tightly and place it seam-side down in a baking dish. Repeat this for all tortillas.
6. Once all tortillas are in the dish, pour the remaining green salsa over the enchiladas, ensuring they are well covered.
7. Sprinkle the shredded cheese evenly on top of the enchiladas.
8. Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
9. Remove from the oven and let cool for a few minutes. Garnish with a generous dollop of sour cream and a sprinkle of chopped cilantro before serving.