Chicken enchiladas Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 to 3 Calida corn tortillas per person
Unthaw, frozen cooked chicken breast
Jar of Los Palmas Green Enchilada Sauce
Chopped Onion 2 to 4 T per person
OPTIONAL:
Green pepper slices
Jalapeño cheese
Mozzarella cheese
Daiya DFree Mozzarella Cheese
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Directions: |
Directions:Preheat oven to 350°
Barely Cover the bottom of a 10 x 6 baking dish or square dish if cooking for two with green enchilada sauce.
Fry tortillas, on med heat in a fry pan and coconut oil as follows:
10 seconds flip than 60 seconds then 20 seconds on first side.
Shred chicken by smashing it in the Ziploc bag it was frozen in or by putting pieces in the small ninja food processor. ADD one tablespoons of green enchilada sauce per person to chicken along with chopped onions in small bowl.
Place a small amount of chicken mixture on each tortilla and roll up placing them seam side down close together in glass baking dish.
Top with optional cheese.
Bake until cheese melts and enchiladas are heated through |
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Number Of
Servings: |
Number Of
Servings:2-6 |
Personal
Notes: |
Personal
Notes: We use leftover deli chicken by removing the breast meat and freezing the rest meat.
You can also sauté the onions first if raw onions bother anybody.
You can also put a little cheese in the enchiladas if you prefer
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