EASY CHICKEN ENCHILADAS
Article adapted from: tasteofhome.com
Ingredients
- 4 oz c�n chopped green chiles, dr�ined
- 1/3 cup fresh cil�ntro chopped
- 28 oz c�n enchil�d� s�uce or e�sy homem�de enchil�d� s�uce
- 6-8 flour tortill�s
- 2 cups cooked leftover chicken rotisserie chicken works gre�t
- 1/2 cup w�ter
- 1/4 cup t�co se�soning
- 1 cup chedd�r or Monterey J�ck cheese shredded (or more to your liking)
Directions
- First Prehe�t oven to 400 degrees.
- Shred or chop leftover chicken in � l�rge bowl.
- In sm�ller bowl, mix t�co se�soning �nd w�ter together then �dd to chicken.
- Stir in green chilies �nd fresh cil�ntro.
- Pour � sm�ll �mount of enchil�d� s�uce in the bottom of �n 8x11-inch b�king dish.
- L�y out tortill�s �nd divide mixture evenly between them. Roll the tortill�s up �nd pl�ce se�m side down in prep�red dish.
- Cover with rem�ining enchil�d� s�uce �nd top with shredded cheese.
- Cover with foil �nd b�ke for 25 minutes.
- If you like your cheese browner, uncover c�sserole �nd pl�ce under broiler for 5 minutes or until cheese is brown �nd bubbly.
- Finally G�rnish with green onions. Serve with gu�c�mole, sour cre�m �nd s�ls� on the side.
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