Tuesday, April 15, 2014

Chelsea Pyle's Chicken Enchiladas


Chunky salsa
2 cans Herdez Salsa Verde
Corn tortillas
Fiesta mix shredded cheese

1.  Roast a whole chicken. I prefer the crockpot method. Throw your favorite seasoning on top to make the chicken flavorful.
2.  Shred chicken.
3. Saute chicken in skillet with chunky salsa. You want a healthy amount of salsa, about 1/2 cup per pound.
4. Take a heaping tablespoon of chicken and roll in a warmed corn tortilla.
5.  Spread a thin layer of salsa verde in your pan. Arrange enchiladas on top. When pan is full, cover with more salsa verde. Cover whole pan with cheese. Bake at 350 until cheese is melted, about 10 minutes.

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