BLONDIE'S CHICKEN ENCHILADAS WITH GREEN SAUCE
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|3 Tbsp||evoo. when heated to shimmery, add 1 medium sweet yellow onion, chopped|
|1 or 2||poblano peppers, julienned|
|2 clove||garlic, finely minced|
|2||ripe tomatoes, diced (or 1 cup canned, diced)|
|1 large||can green enchilalda sauce (28 oz)|
|3 c||cooked chicken breasts, shredded|
|1 lb||monterrey jack cheese, shredded|
In large hot skillet, pour 3 TBSP canola oil, till shimmery. Add onion and saute' for 2-3 minutes on med heat. Add poblano peppers; saute' for about 2 minutes. Add garlic and saute 2 minutes.
Add chicken and tomatoes; stir till it is warm. Set aside.
In saucepan warm Green Enchilada Sauce; stir till warm. Spray 13x9 pyrex or baking dish. Pour small amount chile sauce into baking dish to cover bottom. Pre-heat oven to 350*
In small hot skillet, add a small amt water. With tongs, put 1 tortilla in water; turn in 10 seconds. Then remove in 10 seconds and lay in baking pan. Fill with 1/3 cup chicken mixture and roll tortilla. Place seam side down. Repeat until pan is full.
Cover enchiladas w/Green Sauce; now sprinkle cheese on top.
Bake for 15-20 minutes till cheese starts to brown around edge of pan.
Serving Suggestion~Sides:Beans of choice and Mexican Rice. Serve crispy tortilla chips and salsa.