Chicken Enchiladas Verdes


These are the best! Kudos on the verde enchiladas sauce!! It is literally the best sauce I ever tasted. ~ Valerie Potter



– Heat a small pan to medium heat and add the olive oil. – Season the chicken with the blend of seasonings, then sear the chicken a couple minutes per side to let it brown up.


– Pour in the broth and cover. Reduce the heat to low and let the chicken simmer until it cooks through and becomes very tender. Remove from heat and shred it with a fork. – Heat the oven.


– Spoon some of the green enchilada sauce onto the bottom of a baking dish and spread it out, just enough to cover the bottom. – Spoon the chicken into each of the corn tortillas and roll them up. Set them side by side in the dish onto the seams of the tortillas. They will all nestle up together. – Pour on the rest of the green enchilada sauce


– Then top with cheese...


– Serve as is or over rice with fresh herbs and sprinkled chili flakes. Make it rain!




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