shredded chicky enchiladas verdes

                           

 i love mexican food! i would be one happy camper eating mexican for supper every night, but probably not the healthiest camper. the good thing about cooking mexican dishes at home is you can make a healthier version of your el sombrero, el torro, el something or another that slabs on the heavy sour cream and doesn't exactly use light cheese or cut back on the grease..but that's probably why it's sooooo good! these shredded chicken enchiladas verdes are slack on the calories without slacking on flavor. i could go back for seconds now..

what ya need:

4 bone in chicken thighs
corn tortillas
shredded mexican blend cheese
lettuce
tomatoes
yellow onion
salsa verde
light sour cream
enchilada or taco mix


first things first, wash your chicken under running water. place your chicken thighs in a pot of water with salt and pepper and bring to a boil. cook on medium to high heat for 20 - 25 minutes.

  

once your chicken thighs are cooked, place them on a cutting board to cool. if you're

in a hurry you can place the cutting board in the fridge to speed things up. 

peel the skin off the chicken and begin shredding with your hands. 

 

the pups made sure i saved some chicken for them! they LOOOVE chicky.

dice your onion and add it to a warm skillet with a little olive oil. 

then add your shredded chicken, taco or enchilada packet seasoning, 

3/4 cup water and mix well. let flavors cook together for 10 - 12 minutes.

 

in the meantime, prep your corn tortillas in a baking dish. i LOVE these by la tortilla 

factory. you can find them at the fresh market, and they are by far my favorite.

 

now, the exciting part!! fill each individual enchilada with a generous portion

of shredded chicken and cheese. then roll the enchiladas up reaaaal tight and flip over

so the fold is facing the bottom of your baking dish. then drizzle some of the 

seasoning over the top of your enchiladas and sprinkle some mo' cheese. 

place in a 350 degree oven for 10 minutes or until golden brown and cheese is melted.

 

once your enchiladas are finished, plate them and dress with 

your toppings. i like to make a big salad on top with shredded lettuce, 

tomatoes, salsa verde and a dollop of sour cream.

we had some leftover homemade pinto beans that i served with our enchiladas,

but your favorite fat free refried beans certainly do the trick here as well. this is a great

recipe for a big group. super cheap and an easy clean up once it's all said and done. 

ENJOY!