enchilades verdes.

Last night, Blakely and I cooked dinner for D and tried out a new recipe. We made some slight adjustments to it and I can’t imagine it any other way.

Enchilades Verdes


  • 1 lb (2) boneless, skinless chicken breasts
  • 1 onion, halved and divided
  • 1 teaspoon salt
  • 8 large white corn tortillas
  • 3 cups salsa verde
  • 1 cup crumbled queso fresco
  • taco seasoning
  • sour cream, optional to serve
  • cilantro, optional garnish


  1. Preheat oven to 400 degrees F.
  2. Place the chicken breasts in a pot along with 1⁄2 an onion and salt and cover with water. Bring to a boil and simmer until cooked through, about 20 minutes.
  3. Remove chicken from the water and let cool slightly. Shred chicken with two forks and set aside.
  4. Mince the remaining onion and add to the shredded chicken, along with taco seasoning as desire.
  5. Using a basting brush, paint tortillas (I warmed them up in the toaster oven) with salsa verde. Fill each tortilla with chicken and roll tightly and place in a large casserole dish, seam side down, in a single layer. Repeat with the remaining tortillas and chicken.
  6. Drench entire pan with 1 cup sauce and sprinkle with crumbled queso fresco.
  7. Bake, covered in oven for 25 to 30 minutes. Remove from oven and serve with sour cream or additional queso fresco, if desired.



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