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.
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