A great dinner for the working Mom! Homemade enchiladas with great flavor.<\/p>\n
<\/p>\n
INGREDIANTS 1 10 count package of corn tortillas Prep time 15 minutes, cook time 15 minutes<\/strong><\/p>\n DIRECTIONS<\/strong><\/p>\n Preheat oven to 350 degrees FILLING<\/strong> Use an 11 x 9 glass baking dish. pour 1\/3 of the remaining salsa Verde sauce to cover the bottom of the Take your corn tortillas and lay two overlapping covering the other by half. Spoon the filling into the tortillas, roll each Serve and Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":" A great dinner for the working Mom! Homemade enchiladas with great flavor.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[4],"tags":[],"class_list":["post-141","post","type-post","status-publish","format-standard","hentry","category-jackies-recipes"],"yoast_head":"\n
\nfour servings
\n<\/strong><\/p>\n
\n1lb. precooked mesquite grilled chicken strips ( I use Tyson brand )
\n1 24 ounce jar salsa verde divided into thirds. ( I use Herdez mild salsa verde )
\n1 12 ounce container of sour cream (I use the light version)
\n3 tbs. finely chopped shallots
\n2 1\/2 cups colby jack cheese
\n1\/4 cup deli sliced mild pepper rings, or pickled jalapeno peppers.
\n3\/4 cup grapeseed oil or EVOO
\n1 ripe avocado<\/p>\n
\nIn a cast iron pan, add the oil till the drop of water
\nsizzles. Take the tortillas and dip in hot oil for approximately
\n2 minutes per side. Place tortillas on paper towels to separate
\neach tortilla to remove excess oil.<\/p>\n
\nThaw chicken strips and cut in to bite sized pieces. Drizzle a non stick
\npan with EVOO heat to medium heat. Add chicken, shallots, and peppers to skillet
\nuntil the shallots are translucent. Add 1\/3 of the salsa Verde to the chicken mixture.
\nThen add half of the sour cream, and 1 cup of the colby jack cheese.<\/p>\n
\nglass pan.<\/p>\n
\nand place seam down. After rolling and placing the enchiladas, cover the enchiladas with remaining salsa Verde,
\ncolby jack cheese, and sour cream. Bake loosely covered with aluminum foil for 15-20 minutes until enchiladas are
\nwarm and bubbly. Cover with sliced avocado.<\/p>\n