Salsa Verde Chicken Enchiladas
serves 4
Ingredients
- 24 oz salsa verde
- 3 C chicken, cooked
- 10 ea tortillas, flour or corn
- 1 1/2 C manchego cheese, shredded
- fresh cilantro, chopped
Instructions
- Coat the bottom of a baking dish with oil, then 8 oz of salsa verde.
- Mix together 8 oz of salsa verde and the chicken, then roll into the tortillas and place the rolls in the casserole.
- Drizzle the remaining salsa over the enchiladas, sprinkle with cheese and bake at 400 until the cheese is melted and lightly browned.
- Plate, garnish with cilantro, and serve hot.
Source: www.averiecooks.com