Chicken Enchiladas
11 ingredients · from Brian Lagerstrom
Ingredients
- 650g Rotisserie chicken (whole bird)
- 300g Shredded Monterey Jack cheese
- 200g Green enchilada sauce
- 17-18 Tortillas
- 60g or 3 tablespoons per roll Enchilada filling
- 2-3 tablespoons per pair Green enchilada sauce (for topping)
- A strong pinch Shredded Monterey Jack cheese (for topping)
- To top Finely shredded gem or romaine lettuce
- For drizzling Crema or sour cream (thinned with water)
- To garnish Fresh cilantro
- To garnish Crumbly salty queso fresco or feta cheese
Method
The step-by-step method for this recipe is part of Foodle Pro — along with 3682 other recipes, offline access, and a library you share with your family.
Watch the original: “Chicken Enchiladas” by Brian Lagerstrom . All credit for this dish belongs to them — Foodle only wrote the recipe down from the video, so quantities follow what was said aloud and may be approximate. Watch the original for technique. If you cook it, tell them, not us.
