Tuesday, November 2, 2010

Salsa Verde Chicken Enchiladas

While I was gone out of town recently, my husband went to a neighborhood pot-luck dinner.  He RAVED about these chicken enchiladas.  When I got home, several times that week he asked if I had gotten the recipe from Mary yet.  I don't think I have ever seen him more excited about getting a recipe!  We had them tonight and they are really yummy and SOOO easy!  Thanks Mary.




Only 5 ingredients - how simple is that!!

Put some shredded chicken and grated Colby-Jack cheese on each tortilla and roll up.


Cover the rolled up tortillas with the sauce and bake.  Add cheese half way through.

Salsa Verde Chicken Enchiladas

about 2 c shredded cooked chicken (I used Costco's rotisserie chicken, Mary used 2 cans of canned chicken)
8 oz shredded Colby-Jack cheese
1 16 oz. bottle of Mild Salsa Verde
1 c ranch dressing
7-8 flour tortillas

Spray a 9X13 pan with PAM.  Mix the salsa and ranch together in a small bowl.  Spoon a few spoonfuls into the bottom of the pan, just enough to cover the bottom.  Set the rest aside.  Fill each tortilla with chicken and cheese and roll, (reserving about 1/2 c of the cheese).   Place the filled tortillas into the pan - seam side down.  Pour the salsa/ranch mixture over the top of the rolled tortillas.  Bake at 350 for 30 minutes, adding the remaining cheese on top half way through the cooking process.


2 comments:

Jamie said...

My mom made these tonight. Very tasty! Thanks for sharing, they will certainly be made again.

Denée Tyler said...

I made these tonight, and they turned out fantastic. Caleb said it was one of the best dinners I've ever made. I did use whole wheat tortillas, and served it with a side of Mexican rice and beans. Thanks for the recipe, Mary and Judy!

Related Posts Plugin for WordPress, Blogger...