- 4 cups shredded cooked chicken
- ¼ cup fresh chopped cilantro
- 1 cup TROPICAL Crema Mexicana, divided
- 12 TROPCAL corn tortillas
- 1 cup vegetable oil
- 1 16-ounce jar salsa verde
- 1 cup crumbled TROPICAL Queso Fresco
In large bowl stir shredded chicken, chopped cilantro and ½ cup crema until well mixed. Set aside.
Preheat oven to 350*F. In small skillet over medium-high heat, heat oil until hot, but not smoking. Place a tortilla in hot oil for a few seconds; carefully turn. Remove to paper towels to drain. Repeat with remaining tortillas.
Preheat oven to 350*F. Spoon ¼ cup salsa verde in bottom of 12-by-8-inch baking dish. Place ½ cup salsa verde in pie plate. Using fingers, dip each tortilla in salsa to cover both sides. Place on a plate; top with a tablespoonful of chicken mixture. Roll up tortilla; place in baking dish. Repeat with remaining mixture. Spoon remaining ½ cup salsa verde over top of enchiladas.
Cover dish with foil. Bake 15 minutes or until heated through.
To serve, drizzle with Crema and sprinkle with Queso Fresco.