Recipe Chicken Enchiladas Verde. Spread 1 cup salsa over bottom of a 9 x 13 inch baking dish. Use a ladle to put about 1 2 cup salsa verde in the bottom of a 9 by 13 inch baking pan and spread it out a little.
Microwave tortillas on high in microwave safe plastic bag until warm about 45 seconds. Mix chicken with 3 4 cups salsa verde 1 1 2 cups cheese 1 4 cup cilantro salt and pepper. The deeper flavor of the dark meat holds up much better to the chile and tomatillo sauce than chicken breasts.
We make the salsa verde by cooking tomatillos and puréeing them with chiles onion garlic cilantro and lime juice.
How to make enchiladas verde. Microwave tortillas on high in microwave safe plastic bag until warm about 45 seconds. To make these enchiladas we start by poaching and shredding chicken thighs for the filling. Fill tortillas roll transfer to the baking dish top with more sauce and cheese and bake.