The month is coming to an end. The fridge and pantry are now running low. Will be doing groceries soon, but tonight I have to create a meal with what I can find in my kitchen.
A can of salsa verde, some corn tortillas and a couple of chicken breast are the components for a quick dish like Chicken Enchiladas.
I find it a necessity when i go grocery shopping to grab a couple cans and other dried shelf goods for moments like now. It always saves the day.
Lets get cooking.
3 boneless/skinless chicken breast
1 tsp cayenne pepper
salt & black pepper to taste
2 Sazon con achiote envelopes
1 tsp chili powder
1 tsp cumin
1 tbsp dried oregano
1 tbsp dried chives
1/2 tsp smoked paprika
3 small onions diced
6 culantro leaves chopped
1 tbsp extra virgin olive oil
2 cups of water
Reduced breakstone sour cream
Shredded Monterey Jack cheese
In a large pot over medium high heat add oil, onions and the chicken. Braise for about three minutes now add all the spices ( cumin, paprika, oregano, salt, black pepper & cayenne ) including the Sazon envelopes.
Stir to blend well then add your water.
Cook for about 7 minutes. Adding water if needed.
Take the chicken breast and beginning to pull apart with two forks. Return to the pot. Add chives, onions & culantro. Turn off heat.
Warm tortillas in a skillet or in the oven first. Now assemble the enchiladas layering the tortilla with the shredded chicken and cheese.
Fold top/open side down add more cheese on top. And heat so cheese melts.
Garnish with salsa verde and dollop sour cream.