Enchiladas En Salsa Verde – a delicious recipe with corn tortillas, chicken breast, white onion, garlic, chicken, salsa verde. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Cook the chicken in enough water to cover them, add onion, garlic and chicken stock cube. Cook for 15 to 20 minutes or until the chicken is cooked through. Once is cooked drain and shred. Set aside.
2
Heat Oven to 220C
3
In a hot pan warm the tortillas until soft. Add a nice amount of the shredded chicken and roll the tortillas. Set each one of them on a baking tray. Continue until you have used all the chicken and the tortillas
4
Pour a whole bottle of Salsa Verde La Costena over the enchiladas.
5
Add shredded cheddar cheese on top and place inside the oven for 15 to 20 minutes until the cheese melts. Set the grill on high and leave the enchiladas for a few more minutes until golden brown on top.
6
Serve hot with salad and a nice dollop of sour cream or Greek yogurt.
298
kcal
Calories
4
g
Fat
48
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 8 corn tortillas, 2 chicken breast, 1/2 white onion, 1 garlic clove, and more.
Yes, Enchiladas En Salsa Verde falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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