These chicken salsa verde enchiladas are absolutely invigorating, especially with the crisp addition of radish. It's an ingenious way to incorporate fresh herbs from your garden into the dish. And for those watching their carb intake, simply swap out regular tortillas for low carb ones to still enjoy this delectable recipe. The cojita cheese also brings a delightful saltiness that perfectly complements the tangy salsa verde.
Ingredients:
- 8 flour tortillas
- 2 cups cooked shredded chicken
- 1 cup salsa verde
- 1 cup tomatillo salsa
- 1/2 cup crumbled cojita cheese
- 1/4 cup finely diced radishes
- 1 cup of sour cream
- 1 tbsp vegetable oil
Cilantro and green onions ( optional)
- Salt and pepper to taste
Instructions:
1. Preheat your oven to 375°F
2. In a medium-sized pan, heat the vegetable oil over medium-high heat. Once hot, add the shredded chicken and cook for 5-7 minutes until lightly browned. Season with salt and pepper to taste.
3. In a separate small bowl, mix together the tomatillo salsa and salsa verde. This will be the base for your enchiladas.
4. Take a tortilla and spread 1-2 tablespoons of the salsa mixture onto it. Add a handful of shredded chicken on top and sprinkle with some cojita cheese. Roll up the tortilla and place seam side down into a greased 9x13 inch baking dish. Repeat with the remaining tortillas and chicken.
5. Once all the tortillas are rolled and placed in the baking dish, add 1 cup of sour cream to your left over salsa mixture and stir to combine, then pour the mixture over the top of the enchiladas. Make sure they are all evenly coated.
6. Sprinkle the remaining cojita cheese over the top of the enchiladas.
7. Cover the baking dish with foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 5-10 minutes until the cheese is bubbly and lightly browned.
8. While the enchiladas are baking, dice your radishes, cut your cilantro and green onions.
9. Once the enchiladas are done, remove from the oven and let cool for a few minutes.
10. Serve the enchiladas hot, top with radishes, green onions and cilantro. You can also add some extra cojita cheese and a drizzle of salsa verde on top for added flavor.