RWOrG113
Ingredients :
For the Filling
1 chicken breast cooked and shredded
1/4 bar of cream cheese
1 tsp Salt pepper, paprika, and cumin to taste
1 tsp Pepper
1 tsp Cumin
1 tsp Paprika
1/4 cup of chicken stock
For the Salsa Verde
8-10 tomatillos
1/4 white onion
1/4 bunch cilantro
2 cloves of garlic
1 can table cream 7.6 ounce can
1/4 cup of chicken stock
1 jalapeno pepper optional
salt and pepper to taste
For the Enchiladas
12 Corn Tortillas
1 Cup Grated Mozzarella Cheese
Cilantro and Onion chopped
Directions :
For the Filling
Heat the shredded chicken on a frying pan and season with salt, pepper, cumin and paprika to taste
Add the cream cheese and cook until completely combined with chicken
Add 1/4 cup of chicken stock let cook for 5 additional minutes. Remove from heat and set aside.
For the Salsa Verde
Boil the tomatillos, garlic, onion and jalapeno for 5-7 minutes. Then blend in a blender with the cilantro, the table cream, and 1/4 cup of chicken stock.
Once blended, pour into a hot frying pan with a little bit of olive oil and let cook for 3-5 minutes.
Add salt and pepper to taste.
For the Enchiladas
Heat the tortillas either in the microwave or on the stove top.
Coat each tortilla in the salsa verde.
Fill each tortilla with the chicken filling and roll.
Place the rolled tortillas in a baking dish and cover with the remaining salsa verde, and the mozzarella cheese.
Bake at 400 degrees Fahrenheit for 15-20 minutes, or until the cheese is melted.
Top with cilantro and onion if desired.
Enjoy !
