Description
These enchiladas suizas use seasoned shredded chicken wrapped in tortillas, baked in a creamy green salsa sauce for a flavorful weeknight meal.
Ingredients
- 3 cups cooked shredded chicken
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/2 cup salsa verde
- 12 corn tortillas
- 1 cup creamy green sauce
- 3/4 cup salsa verde
- 2 tablespoons fresh cilantro finely chopped
- 2 tablespoons red onion finely diced
- 3/4 cup plain coconut yogurt
- 1/4 cup blended soaked cashews
- 1/4 teaspoon salt
Instructions
- Preheat oven to 375°F and lightly grease a 9 by 13 inch baking dish.
- In a large bowl combine shredded chicken, paprika, black pepper, cumin, oregano, and salsa verde. Mix until evenly coated.
- Warm tortillas for about 15 seconds until soft and pliable.
- Spoon about 2 tablespoons of chicken mixture onto one end of each tortilla. Roll tightly and place seam side down in the baking dish.
- In a bowl stir together salsa verde and creamy green sauce until smooth.
- Pour the sauce evenly over the enchiladas and spread to coat.
- Cover with foil and bake for 20 minutes until heated through and bubbling.
- Remove foil and bake an additional 5 minutes to slightly thicken the sauce.
- Top with cilantro and red onion before serving.
- Check that chicken reaches an internal temperature of 165°F before serving.
Notes
- The creamy sauce uses coconut yogurt and cashews to create a rich dairy free texture while keeping the classic tangy flavor.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican