Thursday, February 15, 2007

Spicy Chicken Enchiladas

4 cups shredded, cooked chicken (can use chicken from 1 -2 rotisserie chickens)
1 32 ounce jar salsa (can use salsa verde if you can find it)
3 cups Monterey Jack Cheese shredded and divided
1/2 cup chopped fresh cilantro
salt and black pepper
16 6-inch flour tortillas
1/2 medium white onion, halved and sliced thin
Optional: sour cream and guacamole to serve

- Adjust oven rack to center position and heat oven to 400 degrees.
- Mix chicken with 3/4 cup of the salsa 1 1/2 cups of the cheese, 1/4 cup of cilantro, and salt and pepper, to taste.
- Spread 1 cup of the salsa over the bottom of a 9 X 13 baking dish.
- Microwave tortillas on high power in a microwave safe plastic bag until warm, approximately 45 seconds.
- Then, working one at a time, spoon about 1/4 cup of the chicken filling into a tortilla.
- Roll into a cylinder and place, seam side down, in the baking dish. You may have to turn some sideways to fit.
- Drizzle enchiladas evenly with 1 1/2 cups of the salsa, and sprinkle with remaining cheese.
- Lightly spray a sheet of foil with cooking spray. cover dish and bake until heated through, about 30 minutes.
- Remove foil, sprinkle with onion and remaining cilantro, let stand for a few minutes, and serve with remaining salsa and sour cream and guacamole if desired.

Submitted by Erin

1 comment:

  1. These are really good! Next time I think I'll toss most or all of the onion in with the chicken mixture and scale back on the cilantro just a bit. Also, I made a half-recipe (8 enchiladas), and it is definitely enough to feed three, maybe even four, people. (Note: I did use a smaller Pyrex rectangular dish, though, for the halved recipe, and not the 9x13 the recipe calls for).


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