ENCHILADAS DE POLLO VERDE (Green Chicken Enchiladas) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup cooking oil
12 corn tortillas
7-8 oz. jar or can Salsa Verde
1 lb. boneless chicken breasts, cooked and shredded
1 lb. Monterey Jack cheese, grated
1 6-oz. can ripe olives, sliced or chopped
1/4 cup milk
1 bunch scallions, whites only, chopped (optional)
1 cup sour cream
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Directions: |
Directions:Heat oil in a heavy 10-inch skillet and dip a tortilla into the hot oil for a few seconds until it is limp. Then dip the same tortilla into Salsa Verde. Laying the tortilla on a flat surface, assemble the enchilada by putting 2 tablespoons chicken, 2 tablespoons grated cheese, and 1 tablespoon chopped olives in the center of the tortilla. Roll the tortilla up and place seam side down in a shallow 9 x 9-inch casserole dish. Repeat the process until all tortillas have been assembled into enchiladas.
Pour the milk around and under the enchiladas, lifting the edges with a spatula to permit the liquid to run under. Cover enchiladas with the remaining salsa and grated cheese. Top with chopped scallions (optional). Cover casserole dish with plastic wrap and microwave for ~ 10 minutes. Remove wrap and serve immediately. Top with dollups of sour cream (optional). |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:1/2 hour |
Personal
Notes: |
Personal
Notes: Recipe adapted from San Francisco à la Carte cookbook. Salsa verde can be purchased in the Mexican food section of most supermarkets.
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