Green Enchiladas

Green Enchiladas

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Step 1 Add two tablespoons of cooking oil to a frying pan and sauté the onion and garlic until fragrant.
Step 2 Add the salsa verde and the chicken stock and bring to a boil. Set aside.
Step 3 Gently fry the tortillas in a clean pan with a teaspoon of cooking oil until glossy but still malleable.
Step 4 Fill each tortilla with rotisserie chicken and arrange them in a baking tray.
Step 5 Top the enchiladas with green sauce and place the cheese slices on top.
Step 6 Preheat the oven to 300°F (150°C) and grate for 8-10 minutes until the cheese is bubbly.
Step 7 Serve the enchiladas and garnish with sour cream and sliced onions.


  • Alternatively, add heavy cream to the sauce for a creamy salsa verde 


  • Calories: 719
  • Fat: 31g
  • Carbs: 38.9g
  • Protein: 73.7g


  • 2 lbs. rotisserie chicken, shredded
  • 1/4 white onion
  • 1 garlic clove
  • 1/2 cup chicken stock
  • 16 oz Salsa Verde la Costeña
  • 12 tortillas
  • 6-8 slices of Manchego cheese
  • Sliced onion and sour cream as a garnish.
  • Salt and pepper to taste
  • Cooking oil as needed

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Mexico Rico
Mexico Rico