https://www.realsimple.com/food-recipes/browse-all-recipes/chicken-enchiladas-verdes

Not super authentic, but it's fast and most importantly yummy.

I cheat and use the Trader Joe's salsa verde, which is really good for this purpose.

Poach chicken breasts and shred them -- keep the water you poached in. (I sometimes do this in the slow cooker while I'm out to save time for this.) Cube a white potato into small dice and boil it until you can piece it with a fork. Add cubed potato, garlic powder, cumin and salt to the shredded chicken. You can also add a little shredded jack here. Add some of the poaching water to make it wet.
Make a béchamel.
Dip corn tortillas in the chicken water and then roll the shredded chicken mixture in them, and arrange in pan. Cover with a mixture of the béchamel and the trader joe's salsa. Cover the whole thing with shredded jack.

I've made my own tomatillo salsa from scratch, and I don't think it's as good as the TJ's for this particular purpose. And making tomatillo salsa is really kind of a pain.

I make enchilada sauce w dried anchos, garlic, Mexican oregano (most grocery oregano is Turkish and it’s not right)

Anonymous wrote:

Anonymous wrote:https://www.foodnetwork.com/recipes/marcela-valladolid/chicken-enchiladas-recipe-1924424

Same, though we cheat and purchase Herdez Salsa Verde! mmmmm

Totally get that for time-saving purposes but the homemade salsa is what makes it in my opinon

Anonymous wrote:https://www.foodnetwork.com/recipes/marcela-valladolid/chicken-enchiladas-recipe-1924424

Same, though we cheat and purchase Herdez Salsa Verde! mmmmm

Thanks!