Enchiladas de Pollo (Green Chicken Enchiladas) - Paty McFarland
Recipe
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Ingredients
- Corn tortillas, (for servings needed)
- Cooked, shredded chicken
- Green salsa
- Cotija cheese, shredded
- Limes
Steps
- Warm tortillas on a comal or frying pan and wrap in a towel to soften. Add several tbsp of hot shredded chicken to the center of the tortilla and roll up. Place on a plate seam side down. Prepare 2-3 tortillas per serving. Cover with green salsa that has been brought to a boil, then sprinkle with cotjia cheese and sour cream. Add squeezed lime all over the top. Do this for each person you are serving.
- You can also deep fry each rolled tortilla to make taquitos then place on a bed of shredded cabbage and proceed with the same toppings. Use can use either red or green salsa.
- Recipes for the green and red salsas and chicken are also included in this book.
Under 30 min.
Medium
