About a month or so ago, I tried a new recipe that I found somewhere online... it was so good and out of the ordinary for chicken enchiladas-- please try... you won't be sad that you did! Tastes homemade with very little effort! Love that!
Chicken Chilaquiles
1 can fully cooked chicken breast (next to tuna)
2 green onion bulbs, chopped (6 total)
1/2 c Monterey Jack/ Colby cheese mix (divided in half)
1T Parmesan cheese
1/2 envelope taco seasoning
1/2 c milk
1/4 c cilantro
1 can (7 oz) Herdez Salsa Verde Mexicana Picante
1 fresh tomatillo
8 corn tortillas
Directions: Mix chicken, onion, 1/4 c cheese, Parm cheese, taco seasoning in bowl. In food processor, mix milk, cilantro, salsa, tomatillo and blend until runny. Put half of the milk mixture into greased baking dish. Spoon chicken mixture into corn tortillas and place seemside down in baking dish. Cover with remaining milk mixture and top with 1/4 c cheese. Bake at 375 for 10-15 minutes until cheese browns on top. Makes 8. (This dish is not spicy, but you could sub out the cheese for monterey jalapeno cheese and add half of a fresh jalapeno to milk mixture to give it kick... I may try this next!)
