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Chicken Enchiladas with creamy green sauce Recipe

   
 

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     Chicken Enchiladas with creamy green sauce

Category   Entrees - Maindishes
Sub Category   None

Ingredients
2 chicken breasts
salt and pepper
1 1/2 cloves of garlic
1 jar (16 oz.) mild green salsa
1/3 C. heavy cream
Tortillas
Monterey Jack Cheese
Fresh Cilantro
 

Instructions
In pot, boil chicken until done. Meanwhile in bowl, combine salsa and cream. Heat oven to 350 degrees. Once chicken is cool enough to handle, shred meat. Peel and chop garlic.
In a bowl, combine chicken, salt and pepper, seasonings, garlic, and about 1/2 C. salsa mixture. Working with one tortilla at a time, dip in salsa mixture, lay flat and fill with 1/3 C. chicken, small amount of cheese and sprinkles of cilantro. Roll up and arrange, seams side down in pan. Top with remaining salsa mixture, then cheese.
Bake until cheese is browned and salsa bubbling, 40-45 minutes at 350 degrees; let rest 10 minutes. Serve with fresh cilantro and guacamole.
Guacamole- Avocado smashed up mixed with a little bit of salsa, add lime juice, clove of garlic and fresh chopped cilantro.
Serving Suggestions
6 people


Originally Submitted
4/20/2009





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