Directions
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.
Notes:
- Alternatively, add heavy cream to the sauce for a creamy salsa verde.
Nutrition:
- Calories: 719
- Fat: 31g
- Carbs: 38.9g
- Protein: 73.7g
Ingredients
- 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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