Original Green Xochitl Enchiladas
	Ingredients:
	•	1 lb of boneless chicken breasts or 3 breast halves
	•	1 clove garlic, chopped
	•	½ onion, chopped
	•	1 carrot, chopped
	•	1 cup of Mexican style cream or cream cheese combined with sour cream
	•	3 cups shredded Manchego or Mozarrella cheese
	•	½ jar Xochitl Verde Salsa (hot, medium, or mild)
	•	Corn tortilla,enchilada size
	•	Corn Oil
	Cook chicken with garlic, onion, and carrot. Cool and shred chicken. In a separate pan, heat the Asada Verde until bubbling. Soften the corn tortillas in a hot, oiled skillet, for about 4 seconds, and then drain on paper towels. Spoon shredded chicken onto corn tortillas, and roll up. Place in a baking dish. Pour the Asada Verde sauce over the rolled up tortillas, and top them with the shredded cheese. Bake at 350 degrees for about 25 minutes or until hot and bubbly, and the cheese is melted. Pour the Mexican crema over the enchiladas, and top with chopped onions if desired.
	Beer suggested: Negra Modelo