chicken enchilada - red sauce

as you can tell, we've been on an enchilada kick. 

chicken enchilada

ingredients

• 1 rotisserie chicken, shredded
• 1 onion, chopped
• 1 cup shredded Mexican blend cheese
• 1/2 tsp dried parsley
• 1/2 tsp ground black pepper
• 1 can (4oz) green chile or 1/3 cup chopped green bell pepper
• 1 clove garlic, minced
• 10 corn tortilla
• 3/4 cup shredded Mexican Blend cheese
• 1 can (10oz) red enchilada sauce
• 1 jar (16 oz) Chipotle Salsa

directions

1. Preheat oven to 350F
2. In a sauce pan, cook onion, parsley, black pepper, garlic, green chile and salsa
3. Add 1 cup cheese and chicken and heat until cheese melts
4. Roll even amounts of the mixture in the tortilla.
5. Arrange in a 9 x13 inch baking dish and cover with taco sauce and 3/4 cup of cheese.
6. Bake in oven for 20 minutes and cool for 10 minutes before serving.

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chicken enchilada with salsa verde

chicken enchilada with salsa verde

ingredients

• 1 cup chopped onion
• 1/4 cup chopped fresh cilantro
• 2 garlic cloves, minced
• 1 (7oz) bottle salsa verde 
• 2 cups shredded cooked chicken breast
• 1/3 cup (3oz) 1/3-less-fat cream cheese, softened
• 8 (6-inch) corn tortillas
• Cooking spray
• 1/4 cup crumbled queso fresco
• 1/2 teaspoon chili powder
• 4 lime wedges
• Cilantro sprigs (optional)

directions

1. Preheat the oven to 425F
2. In a food processor, combine the first 4 ingredients and process until smooth.
3. In a large bowl, combine the chicken and cream cheese.
4. Stir in 1/2 cup of salsa mixture and reserve the remaining salsa mixture.
5. Lightly spray the tortilla and stack them, then microwave for 30 seconds.
6. Evenly spoon the chicken mixture down center of tortilla; roll up.
7. Place tortilla, seam-side down, in an 11x7 inch baking dish coated with cooking spray.
8. Repeat procedure with remaining tortillas
9. Pour remaining salsa mixture over enchiladas; sprinkle evenly with queso fresco and chili powder. 
10. Bake at 425F for 18 minutes.

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