- 2 Organic Chicken Breasts
- Kitchen Basics Chicken stock
- 2 jars Herdez Salsa Verde
- HEB Organic Shredded Mexican Blend Cheese
- Corn Tortillas
- Pico di gallo (we make our own but you can buy this pre-made)
Season chicken breasts. Place them in a stock pot. Pour chicken stock on top until just covered. Bring to a boil then reduce and simmer, covered, for around 10 minutes or until cooked through. Remove from liquid. Let them cool slightly then shred or chop.
In a medium bowl, pour one jar of Herdez, add chopped chicken breast and around ½ of the cheese (approx. 3 oz.). Stir to mix.
In a medium Pyrex baking dish, pour some tomatillo sauce just to coat the bottom. Then take a tortilla and spoon in tomatillo, chicken, cheese mixture. Bring the tortilla together and place seam side down. Repeat until dish is full.
Coat the enchiladas with sauce from 2nd jar. Sprinkle with some cheese. Cover with foil. Bake at 375 for 20-25 minutes. Uncover. Bake for another 10 minutes. Remove from oven and let rest for 10 minutes. Serve with pico di gallo and avocado!!!