- 12 Small yellow corn tortillas
- 1 Large can enchilada sauce
- 2-3 chicken breasts
- 1 Small onion diced
- 1 Jar Green salsa (about 25 oz)
- 1/4 C Chopped cilantro
- 2 t paprika
- 2 t Cumin
- 1 t Salt
- 1-1 1/2 C cheddar cheese or mexican pre shredded cheese.
Get a pot of boiling water going on the stove at high heart and add your chicken breast. Liberally salt the water because it will help flavor the chicken. I always use the broth for some sort of soup.
The chicken is done once you stick two forks in and twist the fork and the chicken separates easily.
Shred all the chicken and add 1/4 C of broth to the shredded chicken along with half a jar to the whole jar of verde salsa. Also add paprika, cumin, and salt to taste.
Add either cooking spray or a little olive oil to a medium high heat pan. Throw a corn tortilla in the pan just long enough for each side to be soft and pliable. Then take out and place on a paper towel. Repeat that untill all tortillas have been heated. If you don’t do this step, the corn tortillas will crack.
Place 1-2 heaping T of chicken in each tortilla, roll, and place in your baking dish. Once completed, cover the tortillas with a liberal amount of enchilada sauce and sprinkle the cheese on top.
Cover the dish with foil and place in a 350 degree preheated oven for 35-45 minutes.
Garnish with diced jalapeno, cilantro, salsa, and sour cream.