Authentic shredded chicken enchiladas in homemade salsa verde garnished with Mexican cream, ranchero cheese and thinly sliced red onion rings.
Ingredients:
16 ounces boneless chicken breast
4 cups salsa verde
16 corn tortillas
1/2 cup Mexican cream (crema)
3 ozs. ranchero cheese or queso fresco
1 small red onion
1 cup cooking oil
Method:
COOKING THE CHICKEN:
Place the chicken breasts in a pot and just cover with water. Cook over low heat until the chicken breasts are just cooked through, about 20 minutes.
Allow the chicken to cool and then shred it by hand.
FRYING THE TORTILLAS:
Preheat to very hot 2 cups of cooking oil.
Fry the tortillas individually in the hot oil for about 10 seconds per side.
Place fried tortillas on a plate lined with paper towels to drain the excess oil from the tortillas.
ROLLING THE ENCHILADAS:
To roll enchiladas start by placing a fried tortilla in the center of a baking tray.
Add 1 tbsp. of shredded chicken across the tortilla.
With your fingers, roll the tortilla into a tight tube.
Do this with all 16 tortillas.
PLATING AND SERVING:
Place 4 enchiladas on each serving plate.
Spoon 3/4 to 1 cup of salsa verde down the center of the enchiladas.
Then spoon approximately 1 tablespoon of Mexican cream across the enchiladas.
Sprinkle the enchiladas with 1/2oz. to 3/4oz. of crumbled ranchero cheese.
Garnish with 3 thinly sliced red onion rings.
Preparation Time: 20-30 min
Cooking Time: 20-30 min