You may also like
Categories:
chicken cooking oil onion cilantro fresh garlic salsa verde chicken salt corn tortillas cooking oil crema mexican cheese
Viewed: 66 - Published at: 6 years agoIngredients
- 8 -10 chicken thighs, diced
- 1 tablespoon cooking oil
- 1 onion, finely chopped
- 1 bunch fresh cilantro leaves (coriander)
- 2 minced fresh garlic cloves
- 3 (7 ounce) cans salsa verde
- 13 cup chicken stock (leftover from the chicken thighs)
- salt and pepper
- 24 -30 corn tortillas
- cooking oil, as needed to fry tortilla
- Mexican crema, as topping if desired (optional)
- mexican cheese, as topping if desired (optional)
Method
- In a large pot, add chicken salt and pepper cook till done (saving the chicken stock), remove skin, debone and dice.
- Saute onion and minced cilantro (coriander) on low-medium heat for about 3 minutes or till onion gets slightly golden.
- Add minced garlic last (garlic flavor gets tarty if sauteed too long) and saute one more minute.
- Add the cans of Herdez salsa verde and chicken stock, cook on low to medium heat for 5-8 minutes.
- Add the diced chicken and continue to simmer for 5 more minutes.
- Saute corn tortillas in oil on medium heat about 6 seconds on each side till soft, spoon encilantrada onto tortilla roll it up and top with crema mexicana and white Mexican cheese.
- Serve with Mexican rice and beans.
