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Categories:
chicken breasts parsley clove garlic tomatoes onions grated cheese sour cream shredded lettuce carrot olive oil green chilies oregano flour tortillas enchilada sauce
Viewed: 92 - Published at: 6 years agoIngredients
- 1 lb. chicken breasts
- 1 sprig parsley
- 1 clove garlic
- 5 ripe tomatoes, chopped
- 2 medium onions, chopped
- 1/2 lb. grated cheese
- 1 pt. sour cream
- 1 c. shredded lettuce
- 1 carrot, finely chopped
- 4 Tbsp. olive oil
- 1 can chopped green chilies
- 1/2 tsp. oregano
- 12 flour tortillas
- fat or oil for frying
- 1 large can enchilada sauce
Method
- Place chicken breasts, parsley and chopped carrot in a pot. Salt lightly.
- Cover with water and bring to a boil.
- Cook until tender (approximately 45 minutes).
- Remove chicken and cool.
- When thoroughly cool, remove skin and bones. Shred meat in medium bowl.
