Weekend Chicken And Cheese Enchiladas In Green Sauce

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 tablespoon vegetable oil
• 1 yellow onion (finely chopped)
• 3 garlic cloves
• 1 jalapeno chili (seeded and minced)
• 4 cups cooked chicken (shredded and skinless)
• 2 cups sharp cheddar cheese (coarsely shredded)
• 1 (16 ounce) jar salsa verde
• 1 (4 ounce) can diced mild green chilies (drained)
• 1 1/2 cups chicken broth (low sodium)
• 16 corn tortillas (size 5 1/2 inch)
• 1/2 cup finely chopped cilantro

Recipe

• 1 preheat oven to 375 degrees.
• 2 mist a 9 by 13 inch baking dish with cooking spray.
• 3 warm oil in a medium skillet over medium heat.
• 4 add onion and cook, stirring, until softened but not browned, 5 minutes. add garlic and jalapeno and cook two minutes longer, stirring often.
• 5 remove from heat and let cool.
• 6 in a large bowl, combine onion mixture, chicken, 1 cup cheese.
• 7 1/2 cup salsa and mild green chilies. stir until well combined.
• 8 pour broth into skillet and heat until almost simmering. working one at a time, dip corn tortilla into broth taking care to work quickly so tortilla doesn't become too soft, then transfer to a clean workspace. spoon about 2 tbsp of chicken mixture down center of the tortilla. roll tortilla around filling like a cigar and transfer, seam side down, to prepared dish. repeat with remaining tortillas and filling. pour remaining salsa over top of enchiladas, spreading to coat. sprinkle remaining cheese on top.
• 9 bake enchiladas, uncovered, until cheese is melted and enchiladas are hot througout, about 20 minutes. just before servings, sprinkle with cilantro.