1 1/4 pounds cooked chicken shredded
8 6-inch flour tortillas
1 1/2 c. verde salsa
small can chopped green chilis
1 1/2 c. shredded Mexican cheese
chopped green onions
This recipe is so simple and quick. I buy a rotisserie chicken and estimate the amount of chicken needed for the recipe. Combine shredded chicken with 1 1/2 c. verde salsa, small can green chilis, and 1 c. shredded cheese in saucepan. Heat until warmed. Warm tortillas in microwave.
Divide chicken mixture into 8 portions and spoon into warm tortillas. Roll and place in 8 x 11 casserole pan. Cover with the remaining shredded cheese, chopped tomatoes, chopped green onions, and warm in 375 degree oven.
I usually pull the enchiladas out of the oven when warmed, let each person decorate his with the amount of sour cream and salsa they want on top, then pop each plate into the microwave for a minute to rewarm and melt the sour cream. The recipe serves 4. Mmmmmmmm.
Don't tell anyone, but these are so addictive, I had a leftover one for breakfast this morning.