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Salsa Verde Enchiladas Recipe

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This recipe for Salsa Verde Enchiladas, by , is from Cooking From The Heart, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joyce Cooper Krage
Added: Tuesday, October 21, 2008


2 rotisserie chickens
2 jars (16 to 17 oz each) mild salsa verde
6 green onions, thinly sliced
1/4 cup fresh lime juice
1/2 cup loosely packed fresh cilantro leaves, chopped
16 corn tortillas
8 oz reduced-fat sour cream
1/2 cup reduced-sodium chicken broth
8 to 12 oz shredded Mexican cheese blend

1. Remove meat from chickens and shred, place in a bowl. You will need 5 1/2 cups shredded. Stir in 1/2 cup salsa verde until chicken is coated.

2. preheat oven to 350. Grease 2 9x13 baking dishes Set aside. In 12 inch skillet heat remaining salsa verde, green onion, and lime juice to boiling on medium-high. Boil 2 minutes, stirring occasionally. Stir in 2 tablespoons cilantro. Keep warm over very low heat

3. With tongs place 1 tortilla in salsa verde mixture, heat about 10 seconds Place in baking dish top with approx. 1/3 cup chicken mixture and roll up seam side down. Repeat this step approx. 8 tortillas per baking dish.

4. Stir sour cream and broth into remaining salsa verde mixture in skillet, spoon over filled tortillas. Cover baking dishes with foil and bake 15 minutes remove foil, sprinkle with cheese and 1 tablespoon cilantro Bake 5 minutes longer or until cheese melts.




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