More Mexican deliciousness. I could eat this every day. Even with the cheese and the fried tortillas, you have to admit this is healthier than the cheese dip drowned chimichanga at your local Mexican restaurant. Don’t get me wrong- I go to those places. I order something like fajitas. I like to taste my food, not heavily processed fake cheese.
Chicken Enchilada Verde
- One batch of salsa verde
- Vegetable oil
- 10 corn tortillas
- 2 small chicken breasts, oven roasted and cooled
- 2 poblano peppers, seeds removed and charred under the broiler
- 1 onion, thickly sliced and charred under the broiler
- 1 to 2 cups of cheese
Preheat the oven to 350 degrees. Shred the chicken, slice the peppers, and separate the rings of the onions. Heat the oil in a small skillet over medium-high heat. Fry the tortillas until golden but still pliable, about 10 seconds per side. Transfer to paper towels to drain.
Put the tortillas on a work surface. Divide the chicken, peppers, and onions evenly among the tortillas and roll up each like a cigar. Place into a 8×8 inch glass dish and bake for 10 minutes. Remove from oven and top with the salsa verde and cheese. Bake for another 10 to 15 minutes or until cheese is beginning to brown. Serves 3 to 4.
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