Ingredients :
For the Filling
- 1 chicken breast cooked and shredded
- 1/4 bar of cream cheese
- 1 tsp Salt pepper, paprika, and cumin to taste
- 1 tsp Pepper
- 1 tsp Cumin
- 1 tsp Paprika
- 1/4 cup of chicken stock
For the Salsa Verde - 8-10 tomatillos
- 1/4 white onion
- 1/4 bunch cilantro
- 2 cloves of garlic
- 1 can table cream 7.6 ounce can
- 1/4 cup of chicken stock
- 1 jalapeno pepper optional
- salt and pepper to taste
For the Enchiladas - 12 Corn Tortillas
- 1 Cup Grated Mozzarella Cheese
- Cilantro and Onion chopped
Directions :
For the Filling
- Heat the shredded chicken on a frying pan and season with salt, pepper, cumin and paprika to taste
- Add the cream cheese and cook until completely combined with chicken
- Add 1/4 cup of chicken stock let cook for 5 additional minutes. Remove from heat and set aside.
For the Salsa Verde - Boil the tomatillos, garlic, onion and jalapeno for 5-7 minutes. Then blend in a blender with the cilantro, the table cream, and 1/4 cup of chicken stock.
- Once blended, pour into a hot frying pan with a little bit of olive oil and let cook for 3-5 minutes.
- Add salt and pepper to taste.
For the Enchiladas - Heat the tortillas either in the microwave or on the stove top.
- Coat each tortilla in the salsa verde.
- Fill each tortilla with the chicken filling and roll.
- Place the rolled tortillas in a baking dish and cover with the remaining salsa verde, and the mozzarella cheese.
- Bake at 400 degrees Fahrenheit for 15-20 minutes, or until the cheese is melted.
- Top with cilantro and onion if desired.
Enjoy !!