Chicken Enchiladas
Serves: 2
Make this simple recipe the same day you make the Chicken Vegetable Dumpling Soup, so tomorrow's meal is ready to go. See Three Meals and a Chicken
Ingredients
PreparationIngredients
- 1 small can green enchilada sauce Add to list
- 2 tablespoons oil Add to list
- 12 corn tortillas Add to list
- Thigh and leg meat from a PCC deli chicken Add to list
- 1 red onion, finely diced Add to list
- 1 package (6 to 8 ounces) grated Mexican cheese, reserve 1/2 cup Add to list
- 1 bunch cilantro, chopped Add to list
Preparation
Pour 1/3 of the green sauce into a 9x13 baking pan. Heat a medium sauté pan with 2 tablespoons oil. Soften (not fry) the first tortilla on both sides and lay it on the green sauce in the baking pan. Place a little chicken meat down the center of the tortilla, top with a little onion and cheese and roll the tortilla up. Move it to the end of the pan. Repeat, dividing the chicken, cheese and onion to make 10 to 12 enchiladas. Pour the rest of the green sauce over the rolled tortillas, scatter chopped cilantro over all, and top with the reserved cheese. Bake immediately uncovered at 350°F for 20 minutes, or, if refrigerated, covered for 30 minutes.
Recipe by , PCC staff
Source: Sound Consumer March 2004
Comments
Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.
I LOVE this recipe!
Super easy, SUPER yummy and the kids love it! HIGHLY recommend. And the green enchilada sauce by Sweet Creek is AMAZING!!!!!
June 23, 2012 at 12:28 PM — Sharoni (not verified)