Tuesday, October 30, 2012

Enchiladas de Pollo

Why haven't I written about this recipe before? This is a family favorite -- and I've taken a somewhat complicated recipe and made it WAY easier by substituting salsa verde. Quick to make, everyone likes it, like I said, why didn't I write about it sooner?

2 cooked chicken breasts, shredded with two forks
1/2 large onion chopped
1 1/2 c. mexican blend cheese

One jar salsa verde
1 egg
2/3 c. milk

Preheat oven to 375 degrees. Combine shredded chicken, onion and Mexican cheese in a large bowl. Dip tortillas, one at a time, in simmering water. Fill with 1/2 c. chicken, cheese, and onion. Roll and place into a 11x7 casserole pan. Once all tortillas are filled and placed in pan, mix sauce ingredients and pour over the tortillas. Cover and bake for 20 minutes.

After 20 minutes, uncover pan, sprinkle another 1 c. of cheese on top, return to oven for about 5 minutes, until cheese is melted.

Serve with sour cream, and a tossed salad. Yum.

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