Salsa Verde Chicken Enchiladas


Who doesn't love Mexican food?! Instead of doing Taco Tuesday, I figured we'd do enchiladas -- close enough! These were super delicious and I'd highly recommend! They also make great leftovers for lunch! We ate more of these than we should've, so be prepared that this entire baking dish may not serve as many people as you think! :) Enjoy!

Ingredients:

1 tb olive oil

2 boneless, skinless chicken breasts

1/4 cup red enchilada sauce (medium heat)

2 cloves garlic, minced

Dash of cumin

Dash of smoked chipotle pepper (spice)

1/2 cup low-sodium chicken broth dash of salt and pepper, to taste

7 flour tortillas (or corn if you prefer - which may add more enchiladas)

~2 cups salsa verde (I prefer Herdez)

Toppings (to set aside):

Reduced fat sour cream

Shredded mexican cheese

2 tb chopped cilantro (for garnish) guacamole

Directions:

Preheat the oven to 400 degrees. Spray a 9x13 dish with non-stick cooking spray and set aside. Place the chicken in a pot and cover with enough water to cover the chicken. Place on the stove and bring to a boil. Boil for approximately 15 minutes, or until the chicken is cooked. Remove the chicken from the pot and shred once cool enough to handle. In a saucepan, heat 1 tb olive oil over medium-high heat and cook the garlic for approximately 2 minutes. Add in the chicken, enchilada sauce, cumin, smoked chipotle pepper, chicken broth, salt and pepper (if necessary). Stir everything together and cook on medium-low heat for 1-2 minutes. Remove from the heat.

It's now time to roll the enchiladas! Heat the tortillas for approximately 15 seconds in the microwave so that they're more flexible. Dip each tortilla in the salsa verde, on each side. Put approximately 1/3 cup of the chicken mixture down the middle of the tortilla. Roll up tight and put the tortilla seam side down in the dish. Continue this process for all tortillas until the chicken is gone. Top the tortillas with salsa verde (as much as you like), a handful of cheese, and place in the oven for 15 minutes until the cheese is melted. Remove from the oven and top with cilantro, and whichever other toppings you'd like!

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