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| CHICKEN VERDE ENCHILADAS | |
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4 boneless, skinless chicken breast halves 1/2 c. chopped onion (divided usage) 1/2 c. chopped tomato 1 clove garlic, finely mashed 1/2 tsp. salt 1 (4 oz.) can Old El Paso chopped green chilies 1 (10 oz.) can Old El Paso green enchilada sauce 12 corn tortillas 3 c. (12 oz.) shredded Cheddar cheese 1 c. sour cream Preheat oven to 350 degrees. In small saucepan, combine chicken, 1/4 cup onion, chopped tomato, garlic, salt, and enough water to cover chicken. Bring to boil; reduce heat. Simmer until tender. Let cool in broth. When cool, shred chicken and set aside. In bowl, mix chicken, enchilada sauce and 1/4 cup onion. Set aside. Heat tortillas as directed on package. Place 1 teaspoon cheese, 2 tablespoons chicken and 1 teaspoon enchilada sauce mix on each tortilla. Roll and place in a 9 x 12 inch dish. Top with remaining sauce, cheese and sour cream. Bake 20 minutes or until bubbly. Makes 12. | |
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recipe reviews #71808
Dawn (United States) says:
Wonderful quick dish! Lots of flavor - family loved it!!
#103909
Chuck Baggett (Mississippi) says:
The recipe calls for chopped green chilies but the instructions don't mention them.
The recipe leaves you with a pan of chicken stock, tomatoes, and onions with no instructions on what to do.
The recipe tells you to mix the enchilida sauce with the chicken and onions, but later tells you to put the remaining sauce on top,. There's no sauce left.
The recipe leaves you with a pan of chicken stock, tomatoes, and onions with no instructions on what to do.
The recipe tells you to mix the enchilida sauce with the chicken and onions, but later tells you to put the remaining sauce on top,. There's no sauce left.
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