Mexican & Tex-Mex
Carne Asada Street Tacos
Charred, citrus-marinated skirt steak chopped into warm corn tortillas with onion and cilantro. Authentic taqueria flavor.
Mexican & Tex-Mex
Free recipe
Chicken Enchiladas Verdes
Tender shredded chicken rolled in corn tortillas, smothered in tangy tomatillo salsa verde, and baked under melted cheese.
in the kitchen
Ingredients
- 3 cups shredded cooked chicken
- 12 corn tortillas
- 2.5 cups salsa verde
- 2 cups shredded Monterey Jack
- 0.5 cup sour cream
- 1 white onion, diced
- 0.5 cup cilantro, chopped
- 1 teaspoon ground cumin
Method
- Mix the chicken with half the cheese, the cumin, and a little salsa verde.
- Warm the tortillas, fill with the chicken, and roll them seam-side down in a baking dish.
- Pour the remaining salsa verde over the top and scatter with the remaining cheese.
- Bake at 375 degrees for twenty-five minutes, then finish with sour cream and cilantro.
Cook's note: Nutrition and timing are approximate. Always cook proteins and seafood to a safe internal temperature. See our disclaimer.
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