Chicken enchilada verde birria tacos

 I present to you my chicken enchilada verde birria tacos to the world of taco lovers worldwide and its about to be a trend as I share this recipe to you all. This is a verde version made with green not spicy at all packs a punch and I kept the authentic recipe to it roots. So it will also be on my blog as well on nextdoor neighborhood watch app and I hope you get cooking #Mexicanfood #nextinfoodculture

Chicken enchilada verde birria tacos 

2 cups chicken stock 

1 onion chopped divided 

3 cloves garlic peeled and  smashed 

1 can 28 enchilada sauce 

1 pack  @costco boneless skinless chicken thighs (they come in 6 packs i just use one of the packs in this recipe) 

Non stick cooking spray for cooking 

1 pack corn Tortillas 

1 pkg @caciquefoods queso quesadilla cheese 

Method: 

In a pot add in chicken,  enchilada sauce, stock, half of onions and garlic and bring it up to a boil then reduce to a simmer for 30 minutes or until off the bone. 

Transfer chicken to bowl and shred into bits..

Blend au jus in batches in blender ( use a pot holder to hold blender safely) and pour back into pot. Reserve 1/2 cup au jus to coat with the chicken meat. 

Preheat griddle over medium high heat once hot grease with non stick cooking and blister tortilla 30 seconds per side then use tongs to dip tortilla onto enchilada sauce au jus and back onto Griddle fill half side with chicken onions and cheese and use spatula to fold over until crispy on both sides. Tip with more onions and serve with enchilada au jus on the side