Ingredients (serves 4 – makes 8 enchiladas)
For the filling:
2 cups cooked, shredded chicken

Salt and pepper to taste

To assemble:
8 corn tortillas

1 cup grated cheese (Chihuahua, Manchego, or mozzarella)

Vegetable oil (for lightly frying the tortillas)

La Sabrozita Salsa Verde, enough to coat the enchiladas

Sour cream, sliced onion, and chopped cilantro (optional, for garnish)

How to make enchiladas Suizas with salsa verde
1. Prepare the tortillas
Heat a little oil in a frying pan and quickly wipe the tortillas on both sides. This will prevent them from tearing when you roll them. Drain on paper towels.

2. Fill and arrange
Fill each tortilla with shredded chicken. Roll them up and place them in a greased baking dish with the fold facing down.

Cover completely with La Sabrozita Salsa Verde and sprinkle with grated cheese.

3. Bake
Place in a preheated oven at 180°C (350°F) and bake for 15–20 minutes, or until the cheese is well melted and lightly browned.

4. Serve and enjoy
Serve hot, garnished with sour cream, sliced onions, and fresh cilantro to taste. Serve with red rice and beans for a complete meal.

Helpful Tips
If you don't have Mexican crema, you can use sour cream or make a mixture of crema and a little evaporated milk for a lighter texture.

Add sautéed spinach or mushrooms to the filling for a more filling or vegetarian version.

For a more attractive presentation, arrange the enchiladas in individual portions and bake them in small casseroles.

Why use La Sabrozita Salsa Verde?
Because it's made with natural ingredients, no preservatives, and has a homemade flavor that complements the chicken and cheese perfectly. It's ideal for enchiladas, chilaquiles, or tacos dorados.