Chicken Enchilada Verdes

Just before her baby shower (and by chance) I got to see my friend Liz make her version of enchiladas. I hope I do her recipe justice.

Ingredients:
2C Shredded Chicken
1C Tomatillo Salsa
3/4C Vegetable Oil
8Tbl Queso Fresco
8 White Corn Tortillas

Directions:
Preheat oven to 375'F. Grease a baking dish. In a skillet, heat oil over medium heat. Add tortilla. Fry on each side. Dunk tortilla into tomatillo sauce. Transfer to a work surface. Add chicken and queso. Roll and place seam side down into the baking dish. Cover in any remaining sauce and/or cheese. Bake for 10min.

Shred chicken.

Grease a baking dish.
Preheat a pan w/oil over medium heat.

Line up three bowls. One filled with the queso, the next with chicken, and the last (and nearest to stove) with the tomatillo salsa. Place baking dish beside the work surface (cutting board).

Place one tortilla in the hot oil. Fry for 15-25sec.

Flip over. Fry for 10sec.

Remove and drain excess oil. The tortilla should be pliable, not crunchy-fried crisp.

 

Drop into the tomatillo salsa.

 

Drag through to coat each side. 

Place on your work surface.

Add chicken and queso.

Roll up.

Place seam side down in the baking dish.

Repeat. (I couldn't take too many pictures of this process since this recipe moves at a fairly fast pace and required both hands to get messy. I did manage to take a photo halfway through & at the end)

Cover with any remaining salsa and/or queso.

Bake uncovered @ 375'F for 10min.

Done!