Green Chicken Enchiladas

Green Chicken Enchiladas

Becky Olsen, from Shirley J, makes Green Chicken Enchiladas

Green Chicken Enchiladas


Enchiladas: 12 6" Corn Tortillas

3 c. Cooked Chicken Meat (shredded)

4 c. Cheese (jack, mozzarella, or cheddar)

Sauce: 1 c. Shirley J Whisk Bliss Original

4 c. Water

6 Tomatillos

2 Jalapeño (stems removed)

2 Garlic Cloves

¼ Yellow Onion

½ c. Fresh Cilantro (chopped)


Sauce Directions:

In a sauce pan combine 2 cups of the water, tomatillos, jalapenos, garlic and onion, cover and boil until the water is almost gone (approximately ¼ cup remaining). Add the remaining water, cilantro and the Shirley J Whisk Bliss and using a stick (submersible) blender, or food blender, blend until smooth. Return sauce to heat and bring to a simmer.

Enchiladas Directions:

Mix together the chicken, 2 cups of the cheese, and 1 cup of the sauce mixture to make the filling. Then individually, lay out the tortillas and place approximately 1/4 c. of the meat mixture in the center of each tortilla and roll and place in a greased 9x13 baking dish. When all the enchiladas are rolled, cover with the remaining sauce and cheese and bake at 350 degrees F. for 15-20 minutes.




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