Enchiladas En Salsa Verde

1. 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. 2

   Heat Oven to 220C

3. 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. 4

   Pour a whole bottle of Salsa Verde La Costena over the enchiladas.

5. 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. 6

   Serve hot with salad and a nice dollop of sour cream or Greek yogurt.

* Per serving · 4 servings · Values may vary.