Creamy Chicken and Green Chili Enchiladas and Thanks Yous

Ingredients

  • 3 cups shredded light Mexican blend cheese
  • 12 6-inch corn tortillas (I used flour tortillas)
  • ½ cup cilantro, chopped
  • ½ cup light sour cream
  • 1 cup salsa verde
  • 2 cups chicken stock
  • 1/3 cup flour
  • + 7 more ingredients
    • 1 teaspoon cumin
    • 3 cloves of garlic, chopped
    • 2 medium onions, thinly sliced
    • pepper
    • salt
    • olive oil
    • 4 bone-in chicken breasts or purchased already cooked rotisserie chicken

Preheat oven to 375 degrees. Place chicken on a large baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Roast in oven for about 40 - 50 minutes or until the internal temperature is about 170 degrees. Remove from oven and let cool. When cool enough to handle, shred chicke...

View full recipe at SpringPad

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