| Status Approved |
| Name |  Neo-Enchiladas |
| Category | Casseroles & Entrees, Poultry, Quick meals, American |
| Serves/Yields | 4-8 |
| Source | Chow Magazine |
| Difficulty | Easy |
| Prep. Time | 5-10 minutes |
| Cook Time | 10-15 minutes |
| Introduction |
| I made some of this and shared it with people at work. Everyone, and I do mean everyone asked for the recipe. It is great for people who do want to cook, but don't have the time. |
| Ingredients |
| 2 1/2 cups of shredded rotisserie chicken. ( about 1/2 a chicken, I usually just double the recipe and use the whole chicken)
Juice of 1 lime
1 1/4 cups tomatillo salsa
Flour_tortillas
1/2 small red_onion , diced and salted for 5 - 20 minutes then rinsed
1 jalapeno , diced
4 slices Provolone or Asadero Cheese
Salt and Black_pepper to taste
|
| Directions |
| Step: 1 | Put the shredded chicken in a small bowl and toss with 1 tablespoon lime juice and 1/4 cup of the salsa. Salt and pepper to taste. |
| Step: 2 | Place a quarter of the chicken mixture on the lower 1/3 of a tortilla. Roll up the tortilla tucking in the sides as you go so no chicken escapes. Place the filled tortilla in greased baking dish with the seam facing down. Repeat for all remaining chicken. |
| Step: 3 | Combine the remaining salsa, lime juice, the onion and jalepeno. Arrange the slices of cheese over all the filled tortillas and pour the salsa mixture over the top of the cheese. Bake at 450 degrees for 10 to 15 minutes, until the cheese is slightly browned. Serve and expect everyone to ask for the recipe |
Printer Friendly
Email to friend
Subscribe this RSS
