These are SO easy to make, yet SO delicious! I want to be on a home-cook version of CHOPPED some day!!
You can served them as shown, with a simple "salsa" made with Radishes, Cilantro, Lemon, and Salt - or with Sour Cream and a sprinkle of red pepper flakes.
2 lbs (aprx) boneless, skinless chicken thighs, cut into bit-size pcs
1 yellow onion, sliced
5 Garlic cloves, chopped
5 Garlic cloves, chopped
1 28-oz Green Enchilada Sauce
2-cups shreded Monterey Pepper Jack cheese
Corn Tortillas about 16-20 (I love having leftovers!)
Cooking oil - I use extra virgin olive
Cook chicken with onions, salt and garlic. Drain broth (save for another use), and add enough green sauce to coat and moisten. Heat another five minutes.
Heat tortillas in a pan with a bit of oil. Put some sauce on a plate and get tortiall wet on it. Roll some chicken and cheese in the center and roll closed. Arrange in oven-safe pan,with some sauce on bottom. Do as many as you need to use all the chicken & cheese or just as much as you want, saving any chicken for another use. Like tacos! Top enchidas with extra sauce, sprinkle some cheese and bake at 350 degrees for 20-25 mins.
Heat tortillas in a pan with a bit of oil. Put some sauce on a plate and get tortiall wet on it. Roll some chicken and cheese in the center and roll closed. Arrange in oven-safe pan,with some sauce on bottom. Do as many as you need to use all the chicken & cheese or just as much as you want, saving any chicken for another use. Like tacos! Top enchidas with extra sauce, sprinkle some cheese and bake at 350 degrees for 20-25 mins.
Cooking is easy! Recipe writing is not!
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