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Spicy Chicken Enchiladas Verde Recipe

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This recipe for Spicy Chicken Enchiladas Verde, by , is from Cooking While Drinking Wine , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jill Evans
Added: Tuesday, March 27, 2007


4 cups shredded, cooked chicken
1 32-ounce jar salsa verde
3 cups shredded Monterey Jack cheese
1/2 cup chopped fresh cilantro
16 6-inch white corn tortillas
1/2 medium white onion, sliced thin (optional)
Optional: sour cream and guacamole

Preheat oven to 400
Mix chicken with 3/4 cup salsa verde, 1 1/2 cups of the cheese, 1/4 cup of the cilantro.
Spread 1 cup of the salsa verde over the bottom of a 9x13 baking dish.
Microwave tortillas on high power for 45 seconds.
Working one at a time, spoon approx. 1/4 cup of the chicken filling into a tortilla. Roll into cylinder and place, seam down, into baking dish.
Drizzle enchiladas evenly with 1 1/2 cups of the salsa and sprinkle with remaining cheese.
Lightly spray a sheet of foil with cooking spray, cover dish and bake approx. 30 minutes.
Remove foil, sprinkle with onion (optional) and remaining cilantro. Serve with guacamole and sour cream (optional).

Number Of Servings:
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