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17 June, 2014

Salsa Verde Chicken Enchiladas

Posted in : Dinner on by : Pamela Reynoso

Recently I was given a package of flour tortillas straight from Mexico.  We made quesadillas, bean burritos, and simply ate them with a little butter.  I then decided to make enchiladas.  I always use corn tortillas for my enchiladas but thought this would be a yummy way to use some of those tortillas.

What You Need:

8 Flour Tortillas

2 Cups Cooked Chicken

1 Cup Cheddar Cheese

1 Cup Salsa Verde

What To Do:

Preheat oven to 400 degrees. Evenly distribute the chicken and cheese among the tortillas  Place about a tablespoon of salsa verde in each and roll up.  Place in oven proof dish and spoon the rest to the salsa over the top.  Bake in oven for about 45 minutes.