Oh my enchiladas. Do I really need to tell you about how much I love enchiladas and that my favorite are plain-o-jane-o cheddar cheese enchiladas? Again? I didn't think so. My next favorite enchiladas are green chicken. Spicy shredded chicken meat stuffed inside a corn tortilla covered in Herdez Mild Salsa Verde topped with queso fresco, sour cream, and homemade red salsa. When Best Green Chicken Enchiladas were stumbled upon, it turned my T&T chicken enchiladas on its head and twisted it around.
A small whole chicken was boiled, deboned and set back to simmer in its own stock along with one can of green chilis, a tablespoon of chili powder, one teaspoon of comino, and a tablespoon of garlic and onion powder each until stock reduces to just a cup or so. Tortillas were warmed in a small bowl of Herdez Mild Salsa Verde. Rolled stuffed tortillas were covered in more salas verde and Monterey jack cheese. When served an extra dollop of sour cream and a handful of cilantro was topped.
Scaled for Likeability: Great
Were these green chicken enchiladas going to replace me T&T chicken enchiladas, not even a possibility. Were these green chicken enchiladas going to be added to the rotation of enchiladas, absolutely. Similar in ingredients, vastly different in taste. Adding to the rotation is the same as Kraft vs Velveeta mac and cheese. Both mac and cheese, both at opposite ends of the taste spectrum.