For the Filling • 1 chicken breast cooked and shredded • 1/4 bar of cream cheese • 1 tsp Salt pepper, paprika, and cumin to taste • 1 tsp Pepper • 1 tsp Cumin • 1 tsp Paprika • 1/4 cup of chicken stock For the Salsa Verde • 8-10 tomatillos • 1/4 white onion • 1/4 bunch cilantro • 2 cloves of garlic • 1 can table cream 7.6 ounce can • 1/4 cup of chicken stock • 1 jalapeno pepper optional • salt and pepper to taste For the Enchiladas • 12 Corn Tortillas • 1 Cup Grated Mozzarella Cheese • Cilantro and Onion chopped
For the Filling • Heat the shredded chicken on a frying pan and season with salt, pepper, cumin and paprika to taste • Add the cream cheese and cook until completely combined with chicken • Add 1/4 cup of chicken stock let cook for 5 additional minutes. Remove from heat and set aside. For the Salsa Verde • Boil the tomatillos, garlic, onion and jalapeno for 5-7 minutes. Then blend in a blender with the cilantro, the table cream, and 1/4 cup of chicken stock. • Once blended, pour into a hot frying pan with a little bit of olive oil and let cook for 3-5 minutes. • Add salt and pepper to taste. For the Enchiladas • Heat the tortillas either in the microwave or on the stove top. • Coat each tortilla in the salsa verde. • Fill each tortilla with the chicken filling and roll. • Place the rolled tortillas in a baking dish and cover with the remaining salsa verde, and the mozzarella cheese. • Bake at 400 degrees Fahrenheit for 15-20 minutes, or until the cheese is melted. • Top with cilantro and onion if desired. Enjoy !!