This recipe is so easy to make and is so delicious that it will become a favorite. As this yields six portions, feel free to double it as desired. It’s also good to freeze it for a last minute weeknight dinner.
Ingredients:
Breast of one rotisserie chicken, skinned and shredded
1 Jar of your favorite tomatillo salsa
6 corn tortillas
8 ounces shredded sharp cheddar cheese
Olives, onions, or avocado to garnish
Pre-heat the oven to 350 degrees. Spray a 9x9 casserole dish with vegetable or olive oil spray. Spread a small layer of the salsa on the bottom of the casserole dish. Heat the tortillas in a non-stick pan until heated through. Add ½ of the remaining salsa and ½ of the cheese to the chicken and mix together. Take 1/6 of the chicken mixture and place inside the tortilla. Roll the tortilla and place seam side in the pan. Continue with the tortillas until all six are done. Add the remaining salsa on top and the remaining cheese. Bake for about 30 minutes until the top is brown and the mixture is hot and bubbling.
Remove from oven and let stand at room temperature for about 15-20 minutes. Carefully remove the enchiladas one at a time and garnish as desired.
Note, never bake the olives on top of the enchiladas. They will turn to a rubbery consistency if you bake them. Rather, add them on top after you have removed them from the oven.
Ingredients:
Breast of one rotisserie chicken, skinned and shredded
1 Jar of your favorite tomatillo salsa
6 corn tortillas
8 ounces shredded sharp cheddar cheese
Olives, onions, or avocado to garnish
Pre-heat the oven to 350 degrees. Spray a 9x9 casserole dish with vegetable or olive oil spray. Spread a small layer of the salsa on the bottom of the casserole dish. Heat the tortillas in a non-stick pan until heated through. Add ½ of the remaining salsa and ½ of the cheese to the chicken and mix together. Take 1/6 of the chicken mixture and place inside the tortilla. Roll the tortilla and place seam side in the pan. Continue with the tortillas until all six are done. Add the remaining salsa on top and the remaining cheese. Bake for about 30 minutes until the top is brown and the mixture is hot and bubbling.
Remove from oven and let stand at room temperature for about 15-20 minutes. Carefully remove the enchiladas one at a time and garnish as desired.
Note, never bake the olives on top of the enchiladas. They will turn to a rubbery consistency if you bake them. Rather, add them on top after you have removed them from the oven.
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