Encilantrada De Pollo/Envueltos

• 8 -10 chicken thighs, diced
• 1 tablespoon cooking oil
• 1 onion, finely chopped
• 1 bunch fresh cilantro leaves (coriander)
• 2 minced fresh garlic cloves
• 3 (7 ounce) cans salsa verde
• 13 cup chicken stock (leftover from the chicken thighs)
• salt and pepper
• 24 -30 corn tortillas
• cooking oil, as needed to fry tortilla
• Mexican crema, as topping if desired (optional)
• mexican cheese, as topping if desired (optional)

1. In a large pot, add chicken salt and pepper cook till done (saving the chicken stock), remove skin, debone and dice.
2. Saute onion and minced cilantro (coriander) on low-medium heat for about 3 minutes or till onion gets slightly golden.
3. Add minced garlic last (garlic flavor gets tarty if sauteed too long) and saute one more minute.
4. Add the cans of Herdez salsa verde and chicken stock, cook on low to medium heat for 5-8 minutes.
5. Add the diced chicken and continue to simmer for 5 more minutes.
6. Saute corn tortillas in oil on medium heat about 6 seconds on each side till soft, spoon encilantrada onto tortilla roll it up and top with crema mexicana and white Mexican cheese.
7. Serve with Mexican rice and beans.

chicken, cooking oil, onion, cilantro, fresh garlic, salsa verde, chicken, salt, corn tortillas, cooking oil, crema, mexican cheese

Taken from www.food.com/recipe/encilantrada-de-pollo-envueltos-294706 (may not work)