Encilantrada De Pollo/Envueltos

Name: Encilantrada De Pollo/Envueltos
Ingredients: 8 -10 chicken thighs, diced; 1 tablespoon cooking oil; 1 onion, finely chopped; 1 bunch fresh cilantro leaves (coriander); 2 minced fresh garlic cloves; 3 (7 ounce) cans salsa verde; 13 cup chicken stock (leftover from the chicken thighs); salt and pepper; 24 -30 corn tortillas; cooking oil, as needed to fry tortilla; Mexican crema, as topping if desired (optional); mexican cheese, as topping if desired (optional)

12 ingredients

7 steps

Ingredients

8 -10 chicken thighs, diced
1 tablespoon cooking oil
1 onion, finely chopped
1 bunch fresh cilantro leaves (coriander)
2 minced fresh garlic cloves
3 (7 ounce) cans salsa verde
13 cup chicken stock (leftover from the chicken thighs)
salt and pepper
24 -30 corn tortillas
cooking oil, as needed to fry tortilla
Mexican crema, as topping if desired (optional)
mexican cheese, as topping if desired (optional)

Directions

1

In a large pot, add chicken salt and pepper cook till done (saving the chicken stock), remove skin, debone and dice.
2

Saute onion and minced cilantro (coriander) on low-medium heat for about 3 minutes or till onion gets slightly golden.
3

Add minced garlic last (garlic flavor gets tarty if sauteed too long) and saute one more minute.
4

Add the cans of Herdez salsa verde and chicken stock, cook on low to medium heat for 5-8 minutes.
5

Add the diced chicken and continue to simmer for 5 more minutes.
6

Saute corn tortillas in oil on medium heat about 6 seconds on each side till soft, spoon encilantrada onto tortilla roll it up and top with crema mexicana and white Mexican cheese.
7

Serve with Mexican rice and beans.