Tuesday, April 7, 2009

Chicken Enchiladas

Since it’s just Eric &I and we can’t eat a whole chicken in one meal, I get the whole roasted chicken from the store and use it the night before for dinner and then whatever we don’t use I shred it and use it the next night for these enchiladas. So this recipe can make as many enchiladas as you have chicken and sauce for.

From the kitchen of: Melissa

Ingredients:1 Whole Chicken – cooked & shredded (you can buy a fresh one & boil it yourself or just get a roasted whole chicken from the store – walmart has the best one – just get the original flavor)
1 Can of cream of Chicken Soup
Equal amount of sour cream as soup
1 small (7oz.) can of Salsa Verde Sauce (in a white can – at Winco for $0.84 in Mexican food section)
Shredded Mozzarella Cheese or any other shredded cheese
Flour Tortillas

Directions:*Preheat oven to 375

*Shred chicken meat – set aside

*Boil in a sauce pan the soup, sour cream and Verde sauce (you can double quantities if you want more sauce – sauce will cook down some in oven, so you might want to double it if you like it saucy)

*Coat bottom of baking dish with some of sauce

*Take a flour tortilla and place shredded cheese, chicken and a little bit of sauce down the middle of each tortilla. Roll up and place in baking dish on top of sauce. Repeat as necessary.

*Top all tortillas with the remaining sauce, shredded cheese and olives.

*Bake at 375 for 25 minutes or until bubbly. Serve with black beans & rice.

This is the salsa verde - I get it at WinCo for $0.84! There are different types of it but I think this one has the best taste, so it's important to get the right kind.

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