A semi-spicy chicken dish that is served with Mexican rice and beans. This I usually prepare into envueltos (a soft taco). I sauté corn tortillas (soft not crunchy like a taco shell) and spoon the encilantrada mixture onto the tortillas, roll it up and top it with crema Mexicana and crumbled white Mexican white cheese. I prefer chicken thighs, but you may use chicken breasts if you prefer white meat or a whole chicken. This recipe feeds at least 8 persons 3-4 envueltos each. The cooking time for the chicken is usually 30 minutes. Please remember that additional time is needed to debone and dice the chicken. The salsa verde I use is Herdez, the taste compares to fresh.