Enchiladas Con Salsa Verde

Ok, I got a little Italian in there~;0) I remembered this recipe from a TV Cooking show, turned out pretty good.

Enchiladas with Salsa Verde

2 chicken breasts, skinless
white corn tortillas
1 jar salsa verde (green salsa)
1 small can sliced olives
1 packet/can of enchilada sauce
1 small can tomato paste (for packet sauce)
1 cup shredded colby cheese
1 cup shredded pepper jack cheese

In an iron skillet, brown chicken breasts, turning once. Add 1/2 cup water, cover and simmer until tender and falls apart. Meanwhile, lay out a dozen small corn tortillas, spray both sides with cooking spray and set on cookie sheet. You will heat these for about 1 and a half minutes to soften, just prior to filling with meat.

When the chicken breasts are done, remove from pan and shred or pull apart with two forks. You can also cut them into smaller strips before shredding. Place shredded chicken in a medium bowl and add 1/2 cup of the salsa verde, mixing to just coat all pieces. Add half of the 2 cheeses to chicken and toss.
Heat tortillas in a 350 oven 2 minutes until soft, turning once. Pour half of the salsa verde into the bottom of a large casserole dish. Place one heaping spoonful of chicken/cheese mixture into tortilla, roll and place in casserole dish. Continue to make enchiladas, until all meat is used up, about 12-14 enchiladas.
Prepare enchilada sauce as per packet instructions, or use canned sauce. Pour enchilada sauce over all, sprinkle with remaining cheeses, and bake in 350 oven for 20-25 minutes, or until cheese is bubbly. Remove and let cool 5 minutes. Serve with refried beans and salad.

Bon Apetite!


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