Salsa Verde Chicken Enchiladas – CE
salad and sliced avocado
  • Clean Eating
  • freezable, kid favorite, poultry
Salsa Verde Chicken Enchiladas – CE
salad and sliced avocado
  • Clean Eating
  • freezable, kid favorite, poultry
Servings:

Ingredients

Prep
  • 1 deli rotisserie chicken or about 3 cups cooked shredded chicken
  • 2 C shredded Mexican cheese blend
  • 4 oz can diced green chilies
  • 1 pkg corn tortillas 10-12 ct
  • 24 oz salsa verde
On Cooking Day
  • 2 avocados
  • 6 C salad greens
  • 1 C shredded Mexican cheese blend
  • 1/4 C freshly chopped cilantro

Instructions

To Assemble
  1. Shred chicken and add to large bowl with next two ingredients and combine. Scoop equally onto tortillas and roll up. Place in a baking dish sprayed with non stick cooking spray.
  2. Lightly brush enchiladas with some salsa. Reserve remaining salsa for cooking day. Cover with foil.
To Cook
  1. Uncover and pour reserved salsa verde over enchiladas then bake covered in a 350 degree oven for 20-25 minutes or until hot and bubbly.
  2. Uncover and top with shredded cheese. Bake until melted. Sprinkle with cilantro.
  3. Serve with sliced avocado and salad.

Ingredients

Prep
  • 1 deli rotisserie chicken or about 3 cups cooked shredded chicken
  • 2 C shredded Mexican cheese blend
  • 4 oz can diced green chilies
  • 1 pkg corn tortillas 10-12 ct
  • 24 oz salsa verde
On Cooking Day
  • 2 avocados
  • 6 C salad greens
  • 1 C shredded Mexican cheese blend
  • 1/4 C freshly chopped cilantro

Instructions

To Assemble
  1. Shred chicken and add to large bowl with next two ingredients and combine. Scoop equally onto tortillas and roll up. Place in a baking dish sprayed with non stick cooking spray.
  2. Lightly brush enchiladas with some salsa. Reserve remaining salsa for cooking day. Cover with foil.
To Cook
  1. Uncover and pour reserved salsa verde over enchiladas then bake covered in a 350 degree oven for 20-25 minutes or until hot and bubbly.
  2. Uncover and top with shredded cheese. Bake until melted. Sprinkle with cilantro.
  3. Serve with sliced avocado and salad.
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