Tasty Tuesday: No-roll Chicken Enchiladas Verde


Alrighty, here is my own chicken enchilada recipe. It is a little haphazard, but yields a tasty dinner, promise!

Step one is to prepare your chicken!
Place frozen chicken breasts in a crock pot with 8 ounces of water, 1/2 a packet of taco seasoning 1/2 tsp of garlic powder, 1/2 tsp salt and 1.5 tsp of chili powder. Set on high and allow to simmer for 3-4 hours, then lower heat to low setting for another 1-2 hours. When it is ready, the chicken should be moist, but shred easily with the use of two forks. Shred it up good and set it aside.

Preparing the enchiladas:
Dump one large can of green enchilada sauce (I used medium, use the spice-level you like) into a large pan and heat over medium on the stove. Use tongs to dip corn tortillas into the warm sauce until they soften slightly. Dip one at a time and layer in a glass baking dish.

When the bottom of the dish is covered with the first layer of warm, saucy tortillas, sprinkle grated jack and cheddar cheese, a handful of slice olives, and 1/2 of a small can of diced green ortega chilies. Repeat the tortilla layering process, then layer the other ingredients again. Layer with tortillas one more time, then pour remaining sauce over the top. Sprinkle with grated cheese and olives at bake uncovered at 375 for 25-30 minutes. Cheese should be melted and bubbly. Let stand 5 minutes before serving.

I made this for dinner tonight for guests, and everyone seemed satisfied- forgive me though, as I forgot to snap a pic for you! I promise to do so when I heat the left overs for lunch tomorrow :-)

ETA: Pic finally added!

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