Chicken Enchiladas Verdes



2 grilled chicken breasts, shredded

8 oz, Sour cream

16 oz, Salsa verde

1 T, Cumin

1 tsp, Salt

8, Corn tortillas

1 cup Cotija cheese

1 cup monterey jack cheese

½ cup Cilantro


  1. Preheat your oven to 400F.

  2. In a food processor lightly pulse the whole grilled chicken breast until shredded. Do not over pulse or your chicken will become a paste. You can also do this by hand with two forks.

  3. In a medium sized bowl, combine shredded chicken, sour cream, half of the salsa verde, cumin, Monterey Jack cheese, and salt. Mix to evenly combine.

  4. Lightly grease a 8x8 casserole pan with vegetable oil.

  5. Fill each tortilla with about 1/4 cup of chicken enchilada filling. Roll like a burrito and place into casserole pan. Repeat this process until all enchiladas are in the pan.

  6. Pour the remaining salsa verde over the enchiladas. Crumble the cotija cheese over the enchiladas and then bake in the oven for 35 minutes.

  7. Once the enchiladas are bubbly and the cheese has browned on the top you are ready to garnish the top with freshly chopped cilantro.

Fraser Reade