Chicken Enchiladas Salsa Verde


I have a love/hate relationship with Mexican food.  Mostly I love it, far too much, and when "too much" becomes "Hi, I'm pregnant with 13 babies and eating for all of them" well, then I HATE it.  And I curse its existence in my belly.  

But let's go back to loving it.  I love Mexican food!  And I just found an enchiladas recipe that is impossible to hate.  It's relatively light - no thick, heavy, creamy cheese sauce.  Just queso fresco (generously) sprinkled on top of tender chicken, rolled up in toasted corn tortillas and dipped in salsa verde.  The best part?  A fresh, bright, crunchy salad on top.  DIET FOOD!      

Click HERE for the recipe.  I used a store bought salsa verde (tomatillo sauce) and leftover roasted chicken.  I also did not have radishes for the salad, but added avocado and tomato instead.  


BAM said...

Hi Siri - what does the recipe mean by 12 corn tortillas, toasted, stacked, and wrapped in a clean kitchen towel to steam? Did you do that, or just take them out of the bag and dip them in sauce? Did you toast over the gas burner real quick? Thanks! ~Beth

Siri said...

I did do that, actually. I toasted each tortilla separately on a dry skillet over a medium-high heat. Then I stacked them on top of each other and wrapped them in a kitchen towel. Not a necessary step but I think toasting the tortillas adds a nice flavor : )


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