A must-have Mexican recipe to include in your dinner rotation, this enchilada dish couldn't be easier. Using simple chicken breast, queso fresco, and store-bought salsa makes this dish a quick and satisfying dinner to whip up any night of the week.
- 1-2 cooked chicken breasts (shredded)
- 1/2 onion (minced)
- 3 cups green salsa (store-bought or homemade)
- 18 white corn tortillas
- 1 cup crumbled queso fresco
- Optional: 1/2 cup sour cream (for garnish)
- Optional: 1/2 cup cilantro, (chopped, for garnish)
Preheat oven to 400F.
Combine the chicken with the chopped onion.
Pour the salsa in a large wide bowl for easy access.
In batches place 6 tortillas on a microwave safe dish and microwave 30 - 40 seconds to soften and warm. Keep the tortillas warm with a covered cloth.
Once the tortillas are all cooked through, dip each into the green sauce to wet completely. Scoop two rounded tablespoons of the chicken and onion mixture into each tortilla, wrap and close. Place each into a casserole dish, seam side down, in a single layer. Repeat with the remaining tortillas and chicken, stacking the rolled tortillas on top of each other in the casserole dish.
Pour about 1 cup of the green sauce over the tortillas and top with crumbled queso fresco.
Cover and bake for 25-30 minutes. You can remove the cover at the end to brown the cheese a bit. Serve with sour cream, chopped cilantro and more queso fresco, if you like.