Description
The tastiest chicken enchiladas ever! A little tangy, a little spicy, and very saucy and cheesy!
Ingredients
- ½ cups Canola Oil Or Vegetable Oil
- 8 whole Corn Tortillas
- 16 ounces, fluid Tomatillo Salsa Verde (I Like The Herdez Brand)
- 2 whole Breasts Of Rotisserie Chicken, Shredded (or Other Large Chicken Breasts, Cooked And Shredded)
- 1 pinch Salt, Or To Taste
- 1 whole Jalapeño, Sliced
- 1-½ cup Shredded Mexican Cheese
- ½ bunches Cilantro Leaves, Roughly Chopped
- ½ cups Canola Oil Or Vegetable Oil
- 8 whole Corn Tortillas
- 16 ounces, fluid Tomatillo Salsa Verde (I Like The Herdez Brand)
- 2 whole Breasts Of Rotisserie Chicken, Shredded (or Other Large Chicken Breasts, Cooked And Shredded)
- 1 pinch Salt, Or To Taste
- 1 whole Jalapeño, Sliced
- 1-½ cup Shredded Mexican Cheese
- ½ bunches Cilantro Leaves, Roughly Chopped
Preparation
Preheat oven to 350ºF (176ºC).
Add half the oil into a small skillet on medium-high heat and add a tortilla into the skillet. After a few seconds, using a fork or tongs, carefully flip tortilla and allow it to fry for another few seconds. The tortillas should crisp up slightly. Remove it from the skillet and set on a paper towel lined plate to absorb excess oil. Repeat with remaining tortillas and add the remainder of the oil to the skillet once you start running low.
Next add about ½ (or a little less) of the salsa verde to the bottom of a large casserole dish (I used a 9×13). Add the tortillas and allow them to soak in the liquid to soften.
Add a healthy pinch of salt to the shredded chicken and mix. Add a small handful of chicken to each tortilla, as well as a few slices of jalapeño. Roll up each tortilla and place them next to each other in the dish, seam-side down.
Top with remainder of salsa verde and cheese. Bake in the oven for 25 minutes and then broil on high for about 3 minutes or until cheese has bubbled and started to turn golden. Remove from oven.
Serve topped with cilantro, maybe some more jalapeño slices, and sour cream if you like. Enjoy!
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