Chicken Enchiladas with Creamy Green Sauce

Chicken Enchiladas with Creamy Green Sauce


• 1 ½ Kg bone in, skin on chicken breasts

• Coarse salt and ground black pepper

• 5 Garlic cloves

• 2 Jars medium green salsa

• ¾ Cup heavy cream

• 12 Corn tortillas

• Cheese to taste


• Preheat over to 230 degrees. Season chicken with salt and pepper, place with garlic on baking sheet. Baking until cooked.

• In a large bowl, combine salsa with cream. Reduce oven to 170 degrees. Once chicken is cooked – allow to cool.

• Shred the chicken and discard the skin and bones. Peel and chop garlic. Combine chicken, garlic and ½ cup salsa mixture together.

• Handle tortillas with care, dip in salsa mixture and chicken, topping with salsa mixture again and cheese. Bake until cheese is browned and salsa mixture is bubbling.

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