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Creamy Verde Chicken Enchalada

posted in Food & Drink
05/11/2015
  • -Rotisserie chicken deboned, skinned and shredded 
-1tsp minced garlic
-oil
-dollop sour cream
-jar verde salsa
-cilantro roughly chopped
-shredded cheese
-tortillas
    -Rotisserie chicken deboned, skinned and shredded
    -1tsp minced garlic
    -oil
    -dollop sour cream
    -jar verde salsa
    -cilantro roughly chopped
    -shredded cheese
    -tortillas
  • Sauce:
    -On medium heat sautee garlic in oil for about 30 seconds
    -Add jar of verde sauce
    -Add dollop of sour cream if you want it creamier add more than one dollop.
    -remove one cup of sauce from pan and reserve for later
    -add chicken, hand full of cilantro, & handful of cheese to sauce in pot
    -mix well
    -fill tortillas with a few spoonfuls of chicken mixture and roll up adding to baking pan.
    -continue until pan is full
    -pour reserved sauce over top of rolls
    -sprinkle another handful of cheese on top
    -sprinkle cilantro on top of cheese for garnish
    -bake in oven at 350 for 20 mins or until bubbly

  • Enjoy!
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