La Herencia® Pollo Asado Enchiladas Verdes

Ingredients for the Enchiladas Verdes

  • 1 package La Herencia ® Pollo Asado

  • Vegetable oil

  • Water (to fill pot)

  • 8 tomatillos

  • 4 jalapeños

  • ½ white onion

  • 3 galic cloves

  • Salt

  • 1 tbsp. chicken bouillon

  • ½ cup chicken broth

  • Handful cilantro

  • ½ red onion chopped

  • 1 cup lettuce (thinly cut)

  • Tortillas

  • Sour cream

  • Queso cotija

Instructions for Pollo Asado Enchiladas Verdes

Bring pot of water to boil, add green tomatillos, and jalapeños. Let tomatillos and jalapeños boil for 3 minutes. Remove from water, place in a blender with onion, garlic cloves, salt to taste, chicken bouillon, chicken broth, and cilantro. Blend salsa verde. Chop red onion, and thinly cut lettuce.

Preheat grill to medium-high heat. Add vegetable oil, and La Herencia® Pollo Asado. Cook chicken for 6 minutes covered, flip, and continue to cook for 5 additional minutes covered or until internal temperature of 165°F is reached on instant read thermometer. Transfer chicken to a cutting board, allow chicken to cool down, and shred chicken with 2 forks.

Place blended salsa verde in a pan and simmer salsa for 3 minutes. In a separate pan warm tortilla on both sides and submerge tortilla in salsa verde. Once tortilla is fully coated with salsa, remove from pan and place in plate. Add shredded La Herencia® Pollo Asado and fold tortilla in half, add extra sauce to preference, top with lettuce, sour cream, red onion, and queso cotija.

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