Saturday, July 9, 2011

Easy Green Chicken Enchiladas

Chicken, one whole roasted
Onion, two medium
Queso Fresco Mexican cheese (I do not recommend substituting any sort of Feta as this is way less salty than Feta)
one large can salsa verde

Slice and saute onion
Tear apart chicken (I get the pre-cooked ones from the grocery store as they are cheaper than buying a whole chicken and then you still have to roast it)
Pour about a third of the salsa verde into the bottom of a rectangular baking dish and coat the bottom.
Wrap cheese, onion, and chicken in a tortilla and place it in the dish, tortilla flap down.
Repeat until you run out of ingredients. It is OK to shove the filled tortillas together to fit more in the dish.
Top with the remaining salsa verde (and some shredded Monterey Jack cheese if you have it around).

Bake at 350ยบ for 20 minutes to heat through and melt the cheese.

Serve with sour cream and guacamole.

Hat tip to Bad Example for setting a Good Example and linking to stuff he thought people might not know about.

This recipe is somewhat approximate as it just depends on how much stuff you put in each tortilla before you wrap it up and how big your baking dish is.