CREAMY CHICKEN ENCHILADAS VERDE

ENCHILADAS SUIZAS

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Corn Tortillas Shredded Chicken Onions Green Bell Peppers Garlic Oaxaca Cheese Olive Oil Salt and Pepper Mexican Crema Chicken Broth Salsa Verde Cumin Salt and Pepper

INGREDIENTS

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In a skillet, heat the olive oil over medium heat. Add the onions, garlic, and bell peppers, and sauté until they are soft and tender.

STEP 1

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Add the shredded chicken to the skillet and season with salt and pepper. Stir until the chicken is coated in the vegetables and heated through.

STEP 2

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Remove the skillet from the heat and let it cool for a few minutes.

STEP 3

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Toast the tortillas in a skillet until they are soft and pliable.

STEP 4

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Spoon the chicken and vegetable mixture onto the center of each tortilla and sprinkle with cheese.

STEP 5

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Roll up the tortillas and place them seam-side down in a baking dish.

STEP 6

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In a bowl, mix the Mexican crema, chicken broth, salsa verde, cumin, salt, and pepper until well combined.

STEP 7

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Pour the sauce over the enchiladas and sprinkle with additional cheese.

STEP 8

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Bake the enchiladas in the preheated oven for 20-25 minutes or until the cheese is melted and the sauce is bubbly.

STEP 9

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Remove the enchiladas from the oven and let them cool for a few minutes before serving.

STEP 10

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Garnish with chopped fresh cilantro, diced tomatoes, and sliced avocado, and enjoy!

STEP 11

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