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Chicken Enchiladas with Salsa Verde: Submitted by: Hazel Michling | Date Added: 20 Apr 2021
Listed in: Chicken

2 boneless, skinless chicken breasts (or 1 can of pinto beans for vegetarians)
2. 4oz cans of fire-roasted green chiles
8 oz Monterey Jack cheese shredded
4 flour tortillas
1. 10oz jar Salsa Verde
1. cup sur ceam
pico de Gallo, for serving. (optional)

Recommended Instructions

1. Preheat oven to 350 degrees

2. First cook the chicken breasts: place in a hallow pan and cover them almost all the way with water. Add a bi pinch of salt and pepper. Bring it to a simmer, turn off the hat and let sit for 10 minutes. Check to ensue the internal temperature registers 165 agree F. Remove from the water and let rest until cool enough to handle (I used canned chicken breast)

3. Shred the chicken into a bowl. Stir in the green chiles and halff of the shredded cheese.

4. Divide the chicken mixture into 4 equally portions. Place one tortilla on a work surface and pile in 1/4 of the chicken mixture. Roll up and place in. 8x8 baking pan. Repeat with remaining ingredients.

5. Once all the enchiladas are in the pan, stir the salsa verde nd sour cream together and pour on top.

6. Top with the remaining cheese.

7. Bake for 25-30 minutes, or until hot and bubbly.

Yields 4 servings. Serving size 1
Calories: 630
Total Fat 35g
Saturated fat: 18g
Trans-fat: 0g
usaturated fat: 12g
Cholesterol. 135 mg
Sodium: 1260 mg
Carbohydrates: 39g
Fiber: 4g
Sugar 7g
Protein: 40g

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