GREEN CHICKEN ENCHILADAS

 

I like green enchilada sauce, but finding it in stores here to buy has been a problem. So you know me, I'm going to figure it out, so I went through several recipes and decided this is a good recipe to use to make your own Homemade Green Enchilada Sauce to go over The Green Chicken Enchiladas. This dish is so good you will enjoy staying home and making Mexican food yourself.

Get the RECIPE TO MAKE THE Green Enchilada Sauce here

WHAT YOU NEED
1 package (10 oz.) Ranchero® Queso Fresco cheese
¼ Cup of Cacique® Crema Mexicana or Sour Cream
3 chicken breasts, pan fried or grilled, and shredded
1 dozen corn tortillas
2 cups green enchilada sauce
½ cup cilantro, chopped
1-2 jalapeños or Serrano chilies, minced

HOW TO MAKE IT

Preheat oven to 350°F.

In a mixing bowl, combine chicken, chilies, ½ package Queso Fresco, and 4 tablespoons of enchilada sauce then set aside.

In a medium-sized saucepan, bring the remaining enchilada sauce to a boil then lower heat. Dip each tortilla, one at a time, in the sauce until soft. (about 10 seconds) Carefully place each tortilla on a plate.

Spoon chicken mixture and cheese mixture onto the tortilla. Roll and arrange enchiladas seam side down in pan. Repeat with each tortilla.

Cover enchiladas with remaining sauce and bake for 15 - 20 minutes. Top with remaining cheeses and bake for 5-7 minutes or until cheese starts to brown. Remove from oven and drizzle with Cacique® Crema Mexicana. Garnish with cilantro and serve hot. You can use Sour Cream instead of Creama

This is a new family favorite