LIP-SMACKING LEMONY ROASTED CORNISH HENS4 Cornish hens12 whole peeled garlic cloves1 lemon, cut into quartersSalt,…
Quick and Easy Chicken Enchiladas
| Quick and Easy Chicken Enchiladas | Print |
Recipe By: Alice Morrow
Quick and Easy Chicken Enchiladas
Ingredients
- Salsa:
- 1 (14-oz.) can diced tomatoes with chilies, drained
- 2 green onions, finely chopped
- 2 jalapeno, seeded and finely chopped
- ½ c. finely chopped cilantro leaves or parsley
- Juice of 2 limes
- Salt to taste
- Enchiladas:
- 1 rotisserie chicken, meat removed and shredded
- 2 c. Mexican blend cheese, grated
- 1 c. sour cream
- 1 medium red onion, chopped
- Salt and black pepper to taste
- 6 (8”) flour tortillas
- Sour cream, salsa, guacamole, extra cheese, optional
Instructions
- Salsa: Combine tomatoes, green onions, jalapeno, cilantro and lime juice in bowl. Season well with salt. Set aside until ready to use.
- Preheat oven 350. Spray 13x9” baking dish with PAM.
- Enchiladas: Place shredded chicken in large bowl. Add half of cheese, sour cream and onion. Season with salt and pepper. Mix well.
- Place tortillas on a work surface. Spoon about 1 c. of chicken mixture across center of each tortilla.
- Roll them up and place seam side down in baking dish.
- Pour salsa over tortillas. Cover with foil and bake for about 30-40 minutes.
- Remove foil and sprinkle with remaining cheese. Return to oven and cook until cheese melts and edges get crisp.
- Serve hot. Serve with garnishes, optional.
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