I just wanted to post these delicious verde shredded chicken enchiladas. I had a serious craving for Mexican food last night and went into my recipe repertoire and whipped these babies up…. I have been making these for years! Simply so good! If you want to wow people and seem authentic… Make these!
Preheat oven to 350 degrees F.
First, poach your chicken (1 lb skinless, boneless breast) in 1 quart chicken stock for 20-25 minutes. Let cool, drain and then shred.
Chop up 5 scallions, 1 jalapeño, and a handful of cilantro.
Pour some olive oil in a pan and sauté your veggies for 5 minutes over medium heat. Add your shredded chicken and 1 (12 oz) can green enchilada sauce. Simmer until heated through.
In a large rectangular baking dish put some green enchilada sauce on the bottom (spread evenly)
Next heat up remaining 2 (12 oz) cans green enchilada sauce in a microwave safe bowl until warm. Take a corn tortilla, dip in warmed sauce, spoon 1/8 th of chicken and veggie mix in tortilla and roll up. Repeat this 8 times.
Pour any remaining sauce over the enchiladas and top with shredded cheddar cheese.
Bake for 15 minutes at 350 degrees F. Plate and top with salsa, sour cream and guacamole!
I am keeping this short and sweet as I am getting ready to travel up north to spend time with my wonderful family for Christmas! So excited!
By the way I made 8 of these… Had two for dinner and then portioned and froze the rest. Perfect healthy Mexican meals to come for me!