Chicken Enchiladas Verdes

Ingredients

• •500 g Shredded chicken
• •8 pcs Flour tortillas
• •450 g Chicken breast
• •1 teaspoon Salt
• •200 g Shredded cheese
• •240 ml Enchilada sauce
• •0.5 teaspoon Black pepper
• •1 medium Onion
• •2 tablespoons Olive oil
• •3 cloves Garlic
• •1 teaspoon Cumin
• •240 ml Chicken broth
• •120 ml Sour cream
• •2 tablespoons Butter

Instructions

1. 1

   Preheat oven to 375°F (190°C). Lightly grease a 9x13 baking dish with cooking spray.

   💡 Chef's note: When making sauces, keep the heat low and whisk continuously to prevent curdling and ensure a silky texture.

2. 2

   Season shredded chicken with cumin, salt, pepper, and lime juice. Mix well.

   💡 Blend sauce until smooth for consistent coating.

3. 3

   Warm corn tortillas in a dry skillet for 20 seconds each to make them pliable.

   💡 Simmer chicken in seasoned water for extra flavor.

4. 4

   Dip each tortilla briefly in warm green enchilada sauce to coat lightly.

   💡 Warm tortillas makes them pliable and less likely to crack.

5. 5

   Fill tortilla with 2 tbsp chicken, 1 tbsp cheese, and roll tightly. Place seam-side down in dish.

   💡 Top with cheese in last minutes - melty and golden.

6. 6

   Pour remaining sauce over enchiladas and top with remaining cheese.

   💡 Garnish with crema, onion, and cilantro for freshness.

7. 7

   Bake for 20-25 minutes until cheese is melted and bubbly.

   💡 The cheese should be golden and slightly crispy on top - this textural contrast is essential.