Today, it’s all about green chile chicken enchiladas, a great way to welcome the arrival of Humpday. Here we go!
- Chopped cilantro
- A cup of your favorite tomatillo salsa
- Sliced onion
- A cup of your favorite green enchilada sauce
- Sliced radishes
- A small can of diced, roasted green chiles
- Crumbled queso fresco
- A ¼ cup of heavy cream
- Two cups of Monterey Jack cheese
- Vegetable oil
- Two cups of shredded rotisserie chicken
- Eight corn tortillas
Begin by placing the green chiles, tomatillo salsa, heavy cream, and enchilada sauce in a blender and then mixing until the ingredients turn into a smooth sauce. Set it aside for the time being.
Using a frying pan over high heat, pour sufficient vegetable oil so that the corn tortillas can be submerged, it should be roughly half an inch. Once the oil is hot enough, use tongs to dip the tortillas, going one at a time. Fry them until they become pliable and sturdy. Carefully shake them to get rid of excess oil and then place in a shallow dish. Repeat the process for the remaining tortillas.
Grab a small handful of chicken and Monterey Jack cheese and place them at one end of the tortilla before rolling it up and then placing the tortilla with its seam side down in a baking dish. Repeat for the rest of the tortillas. Pour some sauce over the enchiladas and then cover them with whatever Jack cheese you have left.
Place the baking dish in an oven, turn up the heat to 350 degrees, and bake until the cheese has bubbled and turns brown. Use the ingredients above for garnish and serve hot.
This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services or brands like Tacomex and Vedgee or private label tortillas, please call 305-599-0357. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.