A great dinner for the working Mom! Homemade enchiladas with great flavor.
INGREDIANTS
four servings
1 10 count package of corn tortillas
1lb. precooked mesquite grilled chicken strips ( I use Tyson brand )
1 24 ounce jar salsa verde divided into thirds. ( I use Herdez mild salsa verde )
1 12 ounce container of sour cream (I use the light version)
3 tbs. finely chopped shallots
2 1/2 cups colby jack cheese
1/4 cup deli sliced mild pepper rings, or pickled jalapeno peppers.
3/4 cup grapeseed oil or EVOO
1 ripe avocado
Prep time 15 minutes, cook time 15 minutes
DIRECTIONS
Preheat oven to 350 degrees
In a cast iron pan, add the oil till the drop of water
sizzles. Take the tortillas and dip in hot oil for approximately
2 minutes per side. Place tortillas on paper towels to separate
each tortilla to remove excess oil.
FILLING
Thaw chicken strips and cut in to bite sized pieces. Drizzle a non stick
pan with EVOO heat to medium heat. Add chicken, shallots, and peppers to skillet
until the shallots are translucent. Add 1/3 of the salsa Verde to the chicken mixture.
Then add half of the sour cream, and 1 cup of the colby jack cheese.
Use an 11 x 9 glass baking dish. pour 1/3 of the remaining salsa Verde sauce to cover the bottom of the
glass pan.
Take your corn tortillas and lay two overlapping covering the other by half. Spoon the filling into the tortillas, roll each
and place seam down. After rolling and placing the enchiladas, cover the enchiladas with remaining salsa Verde,
colby jack cheese, and sour cream. Bake loosely covered with aluminum foil for 15-20 minutes until enchiladas are
warm and bubbly. Cover with sliced avocado.
Serve and Enjoy!
Recent Comments