These Chicken Enchiladas are so good! They have a very distinct salsa that will just rock your tastebuds! I always double or even triple my recipe (especially the sauce). This recipe comes from the "Betty Crocker Simple Winter Meals" magazine.
Ingredients:
1 cup mild green sauce (salsa verde) or salsa
1/4 cup cilantro sprigs
1/4 cup parsley sprigs **
1 Tbsp. lime juice
2 cloves garlic
2 cups chopped cooked chicken or turkey ***
3/4 cups shredded cheese
6 flour tortillas (6 to 8 inches)
1 medium lime, cut into wedges
Heat over to 350 degrees. Spray rectangular baking dish with cooking spray. Place green sauce, cilantro, parsley, lime juice and garlic in blender or food processor. Cover & blend on high speed about 30 seconds or until smooth. Reserve half of mixture.
Mix remaining sauce mixture, the chicken and 1/4 cheese. Spoon about 1/4 cup chicken mixture onto each tortilla. Roll tortilla around filling; place seam side down on baking dish.
Pour reserved sauce mixture over enchiladas. Sprinkle with remaining 1/2 cup cheese. Bake uncovered for 20 to 25 minutes or until hot. Serve with lime wedges.
Now this recipe is delicious. I added a bit more spice to mine when I added my homemade taco seasonings. You can find the recipe for that here.
Serve with Guacamole, sour cream and tomatoes.
** I omit the parsley and just use more cilantro.
*** Any meat will work. Tonight I used hamburger instead of chicken and added rice as a filler.
Ingredients:
1 cup mild green sauce (salsa verde) or salsa
1/4 cup cilantro sprigs
1/4 cup parsley sprigs **
1 Tbsp. lime juice
2 cloves garlic
2 cups chopped cooked chicken or turkey ***
3/4 cups shredded cheese
6 flour tortillas (6 to 8 inches)
1 medium lime, cut into wedges
Heat over to 350 degrees. Spray rectangular baking dish with cooking spray. Place green sauce, cilantro, parsley, lime juice and garlic in blender or food processor. Cover & blend on high speed about 30 seconds or until smooth. Reserve half of mixture.
Mix remaining sauce mixture, the chicken and 1/4 cheese. Spoon about 1/4 cup chicken mixture onto each tortilla. Roll tortilla around filling; place seam side down on baking dish.
Pour reserved sauce mixture over enchiladas. Sprinkle with remaining 1/2 cup cheese. Bake uncovered for 20 to 25 minutes or until hot. Serve with lime wedges.
Now this recipe is delicious. I added a bit more spice to mine when I added my homemade taco seasonings. You can find the recipe for that here.
Serve with Guacamole, sour cream and tomatoes.
** I omit the parsley and just use more cilantro.
*** Any meat will work. Tonight I used hamburger instead of chicken and added rice as a filler.
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| Cilantro |
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| Green Salsa Verde |
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| All mixed together... YUMMY! |
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| My taco seasoning mix! |
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| Finished product |
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| This was good! |
