Roasted Hatch Salsa Verde Enchiladas Suizas
Directions
- 1To a large pot, add half an onion, smashed garlic, peppercorns, bay leaf, chicken bouillon and your chicken breast.
- 2Bring to a boil, then simmer for about 30 minutes or until it's cooked through.
- 3Next, heat up your homemade Hatch salsa verde in a pan, then turn the heat off.
- 4Add in your crema and then remove about half of that sauce for the topping.
- 5Add the shredded chicken, cheese, and season with salt if needed.
- 6Heat up your tortillas in oil for about 10 to 15 seconds on each side to make them warm and pliable.
- 7Add about a fourth a cup of that chicken mixture to your warm corn tortillas, roll up and then repeat that process until you're done.
- 8Spread a thin layer of that sauce along the bottom of a baking dish.
- 9Line in your enchiladas and then pour the remainder of that sauce directly on top.
- 10Sprinkle a nice amount of cheese on top, cover with foil, and bake.
- 11Garnish with fresh cilantro, crema, pickled onions, and lime wedges.
Ingredients
- 1.5 lbs chicken breasts
- 0.5 white onion
- 4 garlic cloves
- 3 bay leaves
- 1 tbsp whole black peppercorns
- 2 tsp kosher salt
- 2 tsp chicken bouillon
- enough to cover water
- 3 cups Roasted Hatch Salsa Verde
- 0.75 cup Mexican crema
- 12 corn tortillas
- 8 oz Oaxaca or Monterey Jack cheese
- neutral oil
- fresh cilantro
- pickled onions
- lime wedges
Equipment
large potskilletbaking dish
Tips
- You can use store-bought salsa verde in a pinch, but it won’t hit the same.