Salsa Verde Chicken Enchiladas!! I made them with gluten free tortillas & only half with cheese for my hubby to enjoy!
This is what I love about the FASTer Way To Fat Loss, I am not missing out on anything! I can substitute for gluten & dairy free & enjoy the same meal!
With dirty rice and homemade refried beans! Made a double batch one for the oven one for the freezer for a lazy/busy day meal!!
These enchiladas are so very tasty! The recipe is simple but the prep-work is a little time consuming, unless you cook the chicken ahead of time or use leftover chicken, of course. (You could also prepare the sauce ahead of time, and keep it in the fridge for a few days). This is a perfect dish to make on a weekend or to prepare a day or two before you want to eat it, then just stick it in the oven for 20 minutes while you make some Mexican Rice!
INGREDìENTS
- 1 (10 oz) can drained Rotel tomatoes OR 1 (4 oz) can diced green chiles
- 2 cups cooked, chopped chicken breasts
- 8 medium sized flour tortillas
- 1 (16 oz) jar green salsa
- 2 cups shredded Mexican cheese
- 2 Tablespoons butter
- 1 cup onion, diced
- 2 garlic cloves, minced
- 1 (8 oz) package cream cheese, softened
INTRUCTIONS
- Preheat oven to 350 degrees. Spray a 9x13 baking pan with cooking spray and set aside.
- Melt butter in large skillet over medium heat. Add onion and cook for five minutes, until softened. Add in garlic and cook for 1 minute more, until fragrant.
- Stir in cream cheese, green chiles, and chicken. Reduce heat to medium-low mixing constantly until cream cheese is melted and mixture is combined.
- Pour a small amount of green salsa (about a 1/4 cup) into the bottom of prepared baking dish.
- Divide filling evenly between 8 tortillas, about 1/3 cup each. Roll tortillas and place them seam side down in the pan. Cover enchiladas with the remaining salsa and sprinkle with cheese. Cover pan with foil and bake in the preheated oven for 25-30 minutes until cheese is melted and bubbly. Sprinkle with chopped cilantro and serve with sliced avocado.
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