Chicken Enchiladas Verdes

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

2. 2

   In a medium pot, add the chicken breast and cover with water. Add a pinch of salt and bring to a boil. Reduce heat and simmer for 15 minutes or until cooked through. Remove chicken and shred with forks.

3. 3

   Finely chop the onion and mince the garlic. In a skillet, heat vegetable oil over medium heat. Sauté the onion and garlic until soft and translucent, about 3 minutes.

4. 4

   Add the shredded chicken to the skillet, season with salt and pepper, and stir well to combine. Cook for another 2 minutes and remove from heat.

5. 5

   Warm the corn tortillas in a dry skillet for about 30 seconds each side to make them pliable.

6. 6

   Spread a thin layer of green salsa at the bottom of a baking dish. Fill each tortilla with the chicken mixture, roll it up tightly, and place seam-side down in the baking dish.

7. 7

   Pour the remaining green salsa over the rolled tortillas, ensuring they are well covered. Sprinkle cheddar cheese evenly on top.

8. 8

   Bake in the preheated oven for 20 minutes or until the cheese is melted and bubbly.

9. 9

   Garnish with chopped cilantro before serving.