Tuesday, October 30, 2012
Enchiladas de Pollo
2 cooked chicken breasts, shredded with two forks
1/2 large onion chopped
1 1/2 c. mexican blend cheese
One jar salsa verde
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.