Chicken Enchiladas with Creamy Green Sauce
This Mexican favorite makes a festive dish for a Cinco de Mayo party or a fun family dinner.
Everyday Food, May 2007
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Read the full recipe after the video.
Recipe Summary
Ingredients
Directions
Cook's Notes
To make these up to a day ahead, prep and assemble the enchiladas (steps 1 to 3); cover and refrigerate. Go to step 4 when you're ready to bake and serve.
Before filling, soften the corn tortillas by stacking them between damp paper towels and heating for a minute in the microwave. This makes them more pliable and prevents tearing.