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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Salsa Verde Chicken Enchiladas Recipe

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This recipe for Salsa Verde Chicken Enchiladas is from Limback Legacy, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 chicken breasts cut in small cubes or shredded
1 (15.5-oz.) can cannellini beans
1 (14.5-oz.) can diced tomatoes
1 tsp. garlic salt
1 tsp. salt
1 tsp. black pepper
1 jar of Salsa Verde (green salsa)
1 block of pepper jack cheese, shredded
1 package of flour tortillas
Directions:
Directions:
Drain beans, pour in pot and mash. Add tomatoes, salt, pepper, garlic salt, and chicken. Cook on medium to medium high heat for 15 minutes then remove from heat. In 9x13 inch pan, layer the salsa, chicken mixture, cheese, then tortillas. Repeat process until you run out of ingredients, finishing with salsa and then cheese. Bake covered at 350º for 35 minutes. Then bake uncovered for 10 minutes.
Personal Notes:
Personal Notes:
Could use Monterey Jack cheese if you don't want the slight spice from the Pepper Jack cheese.

 

 

 

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