Chicken Enchiladas Recipe
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Easy Bake Pollo Enchiladas con Salsa Verde
Ingredients:
Pico De Gallo for topping = 2 Roma Tomatoes chopped, ½ small purple onion chopped, ½ cup cilantro chopped
Lettuce chopped for topping
Sour cream for topping
1 can of medium olives sliced for filling
1 28oz can of your favorite green enchilada sauce for filling
1 lb of Mexican blend or fiesta cheese for filling and topping.
3 chicken breast boiled and shredded.
21 medium soft corn tortillas
Boil some water and season with Chicken Bouillon. Can replace with chicken broth.
Once water is rapid, bring to low heat and add your chicken breast’s.
Cook for 25 – 30 mins on low heat until 165 degrees
Shred the chicken into small flakes
In a baking pan, coat with oil and lay a layer of 6 corn tortillas on the bottom and 8-9 along the sides to cover the pan sides.
Lay a layer of shredded chicken, olives, cheese and Enchilada sauce.
Add 6 more tortillas, and repeat another layer of chicken, olives, cheese and Enchilada sauce.
Preheat oven to 350 degrees, bake for 25 mins and let rest for 5-10 mins to allow cheese to thicken up.
Cut into sections for serving, top with lettuce, sour cream and pico de gallo.
Enjoy!!
You can watch the full recipe at https://youtu.be/DjZDKsSPjvQ
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