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Yanker/Parkang Family Cookbook

Enchiladas with Chile Verde



  1. Poach chicken thighs with 1 chopped onion, garlic, and salt for 25 minutes.
  2. Drain and let chicken cool
  3. Shred chicken and discard bones
  4. Heat tortillas in microwave, and then cover in a dish towel to keep them warm.
  5. Ladle about 1/2 cup salsa verde into a casserole pan, and spread around
  6. Roll some of the shredded chicken mix into each tortilla with a few tablespoons of salsa verde and place it seam-side down in the pan, nestling each one against the last.
  7. Ladle salsa verde over top of rolled tortillas and sprinkle with some shredded cheese
  8. Transfer to oven and bake at 350°F until sauce bubbles and cheese is melted, about 15 minutes.
  9. Dot with sour cream, sprinkle with remaining cheese, then serve immediately.

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