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
sour cream
salsa
chopped tomatoes
chopped green onions
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.
5 comments:
Dont ya just love the whole roasted chickens? It just makes everything so much easier. I dont recall the last time I purchased and cut up a whole raw chicken.
Sounds yummy! Will save & try later...
Yummo! I have a similar dish, but it's been forever since I've made it. Oh, and I loved the sunset pics! I missed that post because I was studying for my first Spanish test! It's been 25 years since I've had to study for a test!!
Chrissy, those roasted chickens at Sam's and Costco are $4.99, so I can't see buying it raw and cooking it! Ann, I love your enchilada recipe. I fix that one a lot! I think this one's a little lighter calorie-wise. Deb, I forgot you're taking Spanish! Good for you! I keep promising myself I'll learn more Spanish before each visit (but I break that promise every time!).
Wow these look great. And I bet they are addictive.
Post a Comment