Recipe

Happy Sunday Everyone! Ive Been On This Kick Of Making My Ow


Happy Sunday everyone! I’ve been on this kick of making my own salsa lately and I’ve really diggin salsa verde lately. You can make it as mild or spicy as you want but I tend to go on the spicier side 🔥🌶️🥵. Are you team spicy or team mild?
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With my salsa I decided to make some pretty tasty chicken verde enchiladas. This meal really is super simple and cheap. I went ahead and made my salsa and chicken for the recipe but if you want to use rotisserie chicken and some bought salsa, no judgements here!
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Shredded chicken
1.5 chicken thighs
1/2 white onion diced
1 cup chicken broth
Salt + pepper
Garlic
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Salsa:
1 lb tomatillos
2 serannos
1/2 white onion
1 jalapeno with seeds
Lime juice
Salt
3 garlic cloves
Cilantro
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For the shredded chicken, throw all of the ingredients into the instant pot and start on high for 11 minutes. Once done, release steam valve, open and pull out onions and chicken and shred. Add 1/2 cup cotija to chicken mixture for enchiladas
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To make the salsa, cut the tomatillos in half and place them and the seranno peppers face down on a foiled baking sheet. Broil until the skin stats to char on top. Combine the the broiled peppers and rest of the ingredients in a blender. Add salt to taste.
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Prepare a baking dish and cover the bottom with part of the Verde salsa.
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Heat canola oil to cover a frying pan. You want to place tortillas in the hot oil for 10 seconds on each side until they are softer. Be careful with taking them out as they can easily break.
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Fill the tortillas up with your chicken/onion/cheese filling and roll up. Lay them seam side down in your baking dish with the salsa Verde. Continue this process until the baking sheet is full.
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Once done, put the remaining Verde sauce over the top of the enchiladas, and top with 1/2 cup of cotija. Bake at 375 for 20-25 minutes.
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Top with all the goodies! I used avocado, lime crema, cotija, red onion and cilantro 🤘🏻
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