Enchiladas Chilangas Recipe

Name: Las Fajitas Springdale - Mexican Restaurants Enchiladas Chilangas Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups cooked chicken, shredded; 8 pieces corn tortillas; 2 cups green salsa (salsa verde); 1 cup shredded lettuce; 1 cup sour cream; 1 cup diced tomatoes; 1 cup queso fresco, crumbled; 2 tablespoons olive oil; 1 to taste salt; 1 to taste black pepper

Inspired by Las Fajitas Springdale - Mexican Restaurant

Time45m

Serves4

Four chicken enchiladas covered with green sauce, topped with lettuce, sour cream, tomatoes, and queso fresco.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Frequently paired with

The best thing to pair and share with Enchiladas Chilangas

Selected to serve

Smokey Cider Margarita

smoky · sweet · tart

Open pairing →

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Enchiladas

2 cups cooked chicken, shredded

8 pieces corn tortillas

2 cups green salsa (salsa verde)

1 cup shredded lettuce

1 cup Sour cream

1 cup Diced Tomatoes

1 cup queso fresco, crumbled

2 tablespoons olive oil

1 to taste Celtic sea salt

1 to taste black pepper

Method

Preparation

Prepare the Sauce

In a saucepan over medium heat, add the green salsa and bring to a simmer. Allow it to cook for about 5 minutes, stirring occasionally. Season with salt and pepper to taste. Remove from heat.

Prepare the Filling

In a bowl, combine the shredded chicken with a pinch of salt and pepper. Mix well to ensure the chicken is seasoned.

Assembling the Enchiladas

Warm the Tortillas

In a skillet, heat olive oil over medium heat. Lightly fry each corn tortilla for about 30 seconds on each side until they are soft but not crispy. Remove and place on a paper towel to drain excess oil.

Fill the Tortillas

Take each warm tortilla and fill it with about 1/4 cup of the seasoned shredded chicken. Roll it tightly and place it seam-side down in a baking dish.

Add the Sauce

Once all tortillas are filled and placed in the baking dish, pour the simmered green salsa evenly over the enchiladas.

Topping and Serving

Add Toppings

Top the enchiladas with shredded lettuce, dollops of sour cream, diced tomatoes, and crumbled queso fresco.

Serve

Serve the enchiladas warm, and enjoy your delicious Enchiladas Chilangas!