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Salsa Verde Enchiladas

Recipe courtesy of Helen Morrow, Altoona

April 29, 2008
The Altoona Mirror
1 pound boneless chicken breasts

1 package dry taco mix

1 16-ounce jar of salsa verde (green salsa)

1 can Healthy Choice cream of chicken soup

1 large bunch (8-10) of green onions

1 4-ounce chopped black olives (optional)

1 6-ounce package reduced-fat cheddar cheese

1 package corn tortillas

Place chicken in large skillet and sprinkle with dry taco mix. Pour 1 cup water over chicken and bring to a boil. Cover and reduce heat to simmer; add more water if chicken begins to dry out.

Cook until chicken shreds easily with a fork. Remove from heat until chicken is cool enough to handle (about 20 minutes).

Meanwhile, clean and chop green onions using white and about half the green parts of the onions. Mix with chopped olives if being used. In a medium-sized bowl, combine salsa verde with cream of chicken soup and stir until well mixed.

By this time the chicken should be cool enough to shred. Remove chicken from skillet and shred with a fork. When shredded, return chicken to skillet and mix with whatever liquid remains in the pan. Spray a 9-by-13 inch baking dish with cooking spray. Spoon about one-half cup of salsa mixture evenly over bottom of pan.

Preheat oven to 375 degrees Fahrenheit.

Remove corn tortillas from their wrapper and place on a microwaveable plate. Cover tortillas with plastic wrap and heat for 45-60 seconds at full power. Remove from oven and keep covered.

On a plate, place one tortilla at a time and spread about one quarter cup chicken down center of tortilla, spread about one tablespoon chopped onion mixture on top of chicken and sprinkle about two to three tablespoons of cheese over onions. Roll tortilla tightly and place seam down in prepared pan.

When all enchiladas have been made, lightly spray tops with cooking spray to keep them from drying out. Top the enchiladas with remaining salsa mixture. Cover tightly with foil. At this point the enchiladas may be refrigerated for up to 24 hours.

Place foil-covered pan in oven and bake for 35-40 minutes or until sauce begins to bubble around the edges. Remove foil and sprinkle with remaining cheese. Return to oven for about 5 minutes or until cheese is melted.

Remove from oven and let enchiladas rest about 10 to 15 minutes before serving. If desired, top enchiladas with sour cream and serve.

This dish serves between four and six people.

 
 

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