Green Chicken Enchiladas

12 ingredients
6 steps

Ingredients

  • Rosarita tomatillo salsa
  • 4 c. coarsely shredded cooked chicken or turkey
  • 3 c. shredded Monterey Jack cheese
  • 1 large can (7 oz.) diced green chiles
  • 1 1/2 tsp. dry oregano leaves
  • salt
  • salad oil
  • 12 corn tortillas
  • 1 to 1 1/2 c. sour cream
  • 1/2 c. chopped fresh cilantro
  • fresh cilantro sprigs
  • 1 or 2 tomatillos, husked and thinly sliced, or 1 lime, thinly sliced

Directions

  1. 1
    In a large bowl, mix chicken, chiles, oregano and 2 cups of the cheese.
  2. 2
    Season to taste with salt.
  3. 3
    Pour oil to a depth of about 1/4 inch in an 8 to 10-inch skillet.
  4. 4
    When oil is hot, cook each tortilla, turning once, just until limp (about 10 seconds per side).
  5. 5
    Add more oil, as needed.
  6. 6
    Drain on paper towels.

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