March 14, 2012

Chicken Enchilada

I have not been posting regularly. I added selling locally to my list of activities. As much as I enjoy it it does take a large chunk of time in preparation.

Dinners have been hit and miss. This is a simple dish I make using cooked chicken. It is amazing how far a rotisserie chicken will go.

Chicken Enchilada

1 jar (16 ounces) Pace® Salsa Verde "Tomatillo"
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack Cheese with Jalapeno Peppers
1/2 large onion, chopped
6 flour tortillas (6" diameter), warmed

Serve on the side
1c shredded Lettuce
1 small tomato, sliced
1/4 sliced avocado
1 green onion, sliced

Heat oven to 350 degrees Fahrenheit.

Mix Chicken, onion, cheese and 1/4 jar Pace® Salsa Verde "Tomatillo"

Divide chicken mixture among tortillas. Roll up tortillas and place seam-side town in 11 x 7 x 2" baking dish. Pour remaining Pace® Salsa Verde "Tomatillo" over filled tortillas. Cover baking dish.

Bake 40 minutes or until enchiladas are hot and bubbling.