Chicken Enchiladas
Chicken Enchiladas
Ingredients
Chicken (I used boneless, skinless chicken breast)
1/2 green pepper, chopped
1/4 onion, chopped
1 tablespoon extra virgin olive oil
1 Jar of salsa
Flour tortillas
8 oz mexican style sour cream dip
Shredded cheddar cheese
Directions
Put the chicken in a crock pot and cover in the full jar of salsa. Cook until the chicken is tender.
Preheat the oven to 350 degrees.
Saute the onion and green pepper in the EVOO. When the chicken is done cooking, shred it into a mixing bowl and add the onion, green pepper, and 2/3 the dip. Mix well and add a little cheddar cheese.
Warm the tortillas.
Put the last of the dip into the salsa in the crock pot and mix well.
Put meat mixture into the center of the center of each tortilla. Roll up the tortillas and place them into a baking dish. Poor the salsa and dip mixture over the top of the enchiladas and cover with cheddar cheese.
Put lid on container or cover with foil. Cook for 20 minutes covered. Remove lid or foil and cook for another 10 minutes. Let cool and serve.
Ingredients
Chicken (I used boneless, skinless chicken breast)
1/2 green pepper, chopped
1/4 onion, chopped
1 tablespoon extra virgin olive oil
1 Jar of salsa
Flour tortillas
8 oz mexican style sour cream dip
Shredded cheddar cheese
Directions
Put the chicken in a crock pot and cover in the full jar of salsa. Cook until the chicken is tender.
Preheat the oven to 350 degrees.
Saute the onion and green pepper in the EVOO. When the chicken is done cooking, shred it into a mixing bowl and add the onion, green pepper, and 2/3 the dip. Mix well and add a little cheddar cheese.
Warm the tortillas.
Put the last of the dip into the salsa in the crock pot and mix well.
Put meat mixture into the center of the center of each tortilla. Roll up the tortillas and place them into a baking dish. Poor the salsa and dip mixture over the top of the enchiladas and cover with cheddar cheese.
Put lid on container or cover with foil. Cook for 20 minutes covered. Remove lid or foil and cook for another 10 minutes. Let cool and serve.
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