Salsa Verde Enchiladas

1. 1

   To make this process go as smooth as possible, start by prepping all your ingredients.

2. 2

   Place the salsa verde in a shallow dish.

3. 3

   Combine the cheeses in another bowl.

4. 4

   Set 1 cup of the cheese mixture in another bowl for later.

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   In a separate bowl, place the cooked and shredded/cubed chicken.

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   Now, youre going to fry the tortillas.

7. 7

   Warm the vegetable oil in a skillet over medium heat.

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   Use enough oil to fully cover the bottom of the pan.

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   Youll know the oil is hot enough when you place a tortilla in the oil and it sizzles.

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    This should only take a few minutes.

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    Dont, however, get the oil too hot, or itll start smoking.

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    Once the oil is hot, gently place a tortilla in the pan.

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    Use tongs to flip the tortilla onto the other side.

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    The tortillas are done when both sides are lightly golden.

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    You dont want to cook them too long, or you wont be able to roll them up.

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    Remove the cooked tortilla to a paper towel lined plate.

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    Repeat until all the tortillas are fried.

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    Preheat oven to 350 F.

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    Take one tortilla at a time and dip both sides into the salsa verde.

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    Now place 1 1/2 tablespoon of chicken into the middle of the tortilla.

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    Next, place 1 1/2 tablespoons of the cheese mixture on top of the chicken.

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    Roll it up and place it seam down in a 9 x 13 in glass pan.

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    Repeat with remaining tortillas.

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    Once all the tortillas are in the pan, evenly spoon another 1/2 cup of the salsa verde over the tortillas.

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    Now pour the heavy cream over the whole dish and then top with the reserved 1 cup of cheese.

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    Bake in the preheated oven, uncovered, for 20 minutes or until the cheese is bubbly.

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    Serve immediately with your choice of extra toppings: cilantro, sour cream, more salsa verde or maybe a side of rice, beans, and chips!

* Per serving · 4 servings · Values may vary.