4 - boneless skinless chicken breasts
1/2 jar - salsa verde
1 can - cream of chicken
1/2 bar - cream cheese
19 oz. can - green chili enchilada sauce
2 cups - water
Shredded cheese
Flour tortillas
Directions
Boil chicken in pot with salsa for about an hour (or in crockpot on low for 3-4 hours). If you run out of liquid, add more water. Remove chicken from liquid. Shred. Add about 1/2 c. liquid back into shredded chicken. Add cream of chicken, cream cheese, and 3/4 of enchilada sauce. Mix well. Roll mixture into flour tortillas. Place in baking dish. Top with remaining enchilada sauce and shredded cheese. Cook at 375 degF for 45 mins.
Optional: top w/sour cream, green onions and olives
To get the best rice recipe click here. For beans click here.
Thanks for the recipe Jana. It was really good. Very creamy!
Let's all applaud Jana for the great authentic mexican food recipes. Couldn't have done it w/o you cream of chicken!
4 comments:
wait, are you attributing that recipe to me? I just tossed a few ingredients in your general direction and you weren't even taking notes. I thought it was going in one ear and out the other.
I know, I've been scolded about the cr of chicken before. I really should be ashamed of myself. It's the white girl coming out to play.
Yes! I've been wanting to make chicken enchiladas for about a week now- I'm going to try this awesome recipe for it!
you can also do a red sauce variety. that's the recipe jana gave me but i wanted the green kind. instead of salsa verde add regular salsa and instead of green chili sauce, opt for the red kind. everything else says the same. easy breazy!
Jana - don't be too hard on yourself. it was quick and easy, and actually taste good!
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