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Enchiladas verdes de pollo (Green chicken enchiladas)
​n-chill-add-ass verd-s dea po-joe
Ingredients:

-16 Corn tortillas
-3 Cups shredded chicken
-2 Cups Green Tomato Sauce
-1/2 Cup heavy cream
-8 Tablespoons melting cheese (gouda or manchego)
-1 Small onion sliced (opc)
-8 Tablespoons of vegetable oil
Serve with

-White rice
-Refried beans
-Chips
-Extra green sauce
-Hot sauce (habanero)
Variations
-Red sauce enchiladas
-Egg enchiladas
-Suize enchiladas
-Mole sauce enchiladas
-Bean sauce enchiladas
Although the process itself varies significantly from region to region, you generally have that constant: lightly fried tortillas filled with a main ingredient and dipped in a spicy sauce.
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In a small pan, add 1 tablespoon of oil. Lightly fry the tortillas for about 10 or 15 seconds on each side, remove them from heat and place the tortillas on absorbent paper to remove excess of oil. Add more oil if necessary. This will keep the tortillas from breaking when you add the sauce
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Once dried, stuff the tortillas with the shredded chicken, fold and stack them. You can set 4 per dish or as many as you want. Now, you can also roll them as a taco and put more on a plate.
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Pour the sauce on top of the enchiladas, as much as you want. I recommend you to heat up de sauce cause thats going to make the cheese melt. Also, you can serve the sauce at the last moment so the tortillas doesn't get soft.
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Pour some heavy cream on top, Here you can use your imagination and decorate the dish the way you like most. use a squeeze bottle or, if the cream comes in a box, open a very small hole to make it easier.
To Serve:
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Add as much cheese as you want. if you want, you can put it for 5 minutes in the oven at 350°F just to melt the cheese or leave it like that. if you are a onion lover, you can add thin slices of onion on top. I like it just like that....You see? E-Z Cook 4 All !
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