These Chicken Verde Enchiladas are fresh and perfectly seasoned with just the right amount of "kick". They hit the spot when you're in the mood for Mexican food. Perfect with a margarita!

1. Chicken Enchiladas - Salsa Verde Style
Prep: 1 hr | Serves: 6-8
Fresh, and perfectly
seasoned, these enchiladas
hit the spot when you’re in
the mood for Mexican food!

2. INGREDIENTS
• 4 boneless, skinless, chicken breasts
• 1 cup each shredded Sharp Cheddar and Pepper Jack
• 1/4 package Cotija cheese (for garnish)
• 1 package of 10-12 medium sized corn tortillas
• 1/4 medium white or yellow onion (finely chopped)
• 1 bunch fresh cilantro (roughly chopped)
• 3-5 tablespoons diced green chilies (canned)
• a 10 oz. can chile verde enchilada sauce
• a 6 oz.can Herdes brand Chile Verde Salsa
• 3 bay leaves plus 5-7 pepper corns
• 1 teaspoon black pepper, plus 2 teaspoons kosher salt
• 1 1/2 -2 teaspoons chipotle chili powder
• 1/2 teaspoon garlic powder

3. {STEP 1}
Prepare the Pollo
(Chicken)

4. {STEP 1} Prepare the Pollo
Bring large saucepan of water, bay leaves and
peppercorns to a rolling boil.
Add chicken to boiling water and cook over medium
heat 10-15 minutes (depending on thickness of meat)
– until meat is cooked through.
Remove chicken from water, ensure bay leaves and
peppercorns are removed.
Put cooked chicken in a large mixing bowl and shred
by pulling it apart using two forks pulling against
each other.

5. {STEP 2}
Combine Ingredients to
Make the Filling

6. {STEP 2} Make the Filling
Once chicken is shredded, spice and toss it well with salt,
pepper, poultry seasoning, garlic powder and chipotle powder.
Add diced green chilies, diced onion, and ¾ of the chopped
cilantro (save ¼ cilantro to sprinkle on top when
plating/serving cooked enchiladas).
Incorporate 1 ½ cups shredded cheese into meat mixture and
combine (save balance of shredded cheese to put on top of
enchiladas before baking).
Cooks Note: Taste the mixture to make sure you like the
balance of seasoning and adjust as needed.

7. {STEP 3}
Soften Tortillas, Roll, and
Bake!

8. {STEP 3} Soften Tortillas, Roll and Bake!
Soften corn tortillas by sliding them into and quickly out of a
shallow saucepan of sizzling water. Watch the Video to see how we
do it!
Once tortilla is softened, fill with chicken mixture, roll and place
enchilada at far end of 9x12 baking dish. Repeat until dish is full,
fitting 6-8 enchiladas in the pan. A second baking dish.will be
required if you are making the dish as directed for 6-8 servings.
Cover enchiladas with approx. ½ can of Herdes Salsa Verde
(spicy) plus ½ can of Verde Enchilada sauce (mild). Enchiladas
should be covered, but not “soaked” in sauce (otherwise they will
be too gooey).
Sprinkle remaining shredded cheese over top and bake for 20-25
minutes in hot, 350 degree oven until cheese is melted and meat RECIPE VIDEO
inside is piping hot.

9. EAT & ENJOY
Holly’s Blog
Mexican Fiesta Party Planning 101: Get
your Mexican Fiesta started with great
recipes you can make at home
…..including the margaritas!
{READ MORE}
RECIPE VIDEO

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