Chicken Enchiladas Verdes

“A favorite from my Spanish instructor for our international luncheon. Use your pizza cutter to cut the cilantro.”
READY IN:
1hr 5mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Shred chicken.
  2. Mix chicken with 3/4 cups salsa verde, 1 1/2 cups cheese, 1/4 cup cilantro, salt, and pepper.
  3. Preheat oven to 400 degrees F.
  4. Spread 1 cup salsa over bottom of a 9 X 13 inch baking dish.
  5. Microwave tortillas on high in MICROWAVE SAFE plastic bag until warm, about 45 seconds. (So they are easier to roll.).
  6. Working one at a time, spoon about 1/4 cup chicken filling onto a tortilla-roll into a cylinder and place, seam side down, in baking dish.
  7. Drizzle enchiladas with 1 1/2 cups of salsa, sprinkle with remaining cheese.
  8. Lightly spray sheet of foil with cooking spray, cover dish and bake until heated through, about 30 minutes.
  9. Remove foil-sprinkle with onion and remaining cilantro-let stand a few minutes.
  10. Serve with remaining salsa, sour cream, and guacamole.
  11. Note about freezing: Make up filling through step 2, freeze, defrost in fridge 24 hours before, and proceed with remaining part of recipe.

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