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These are addictive. Period. The sauce's creamy texture comes from the combination of the salsa verde and some sour cream. Avoid a dry chicken filling by mixing it with some of the salsa verde, sautéed onion, and cilantro.


Corn tortillas

Shredded chicken

Salsa verde



Sour cream

Cooking spray

Avocado or olive oil

Queso fresco

Heat the oil in a pan. Add the onion and cilantro. Sautée until soft. Add the chicken and mix. Preheat the oven to 350F.

Warm the tortillas in a comal, set them on a cutting board and fill them with the chicken mix. Fold them and put them in a baking pan.

Mix the salsa verde with some sour cream and warm it up. Pour over the enchiladas. Sprinkle the queso fresco. Bake in the oven for around 30 minutes.

To make a more fulfilling meal, serve the enchiladas with some black beans and white rice on the side.


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