SPICY CHICKEN ENCHILADAS Makes 4
1 1/2 cup shredded or julienned cooked chicken breast
1 1/2 cup salsa verde ( I use all natural El Pinto brand) reserve 1/2 cup
ground cumin
1 cup or more Monterey Jack Cheese shredded (Pepper Jack is great here)
1/3 cup FRESH chopped cilantro
3 Tbsp. chopped onion
salt and pepper
4 6 in. yellow or white corn tortillas
Sour cream and guacamole
METHOD:
Heat oven to 400 degrees.
Mix chicken with half salsa verde, half of the cheese, half of the cilantro, 2 Tablespoons chopped onion, salt and pepper.
Spread the reserved half cup salsa verde on the bottom of an ovenproof casserole dish that has been sprayed with nonb-stick spray, or use a non-stick oven proof skillet.
Spoon 1/4 of the chicken mixture onto the center of each tortilla then roll up. Lay them in the casserole dish seam side down.
Drizzle the tortillas with the remaining salsa verde, top with the rest of the onion and cheese.
Spray a sheet of foil and cover the casserole dish. Bake for 25 minutes.
Let stand for about 8 to 10 minutes to set. Remove with a wide spatula, then top with additional cilantro, sour cream and guacamole.
