3 or 4 boiled (& shredded) chicken breasts
shredded cheddar cheese (8oz)
1 can of diced tomatoes w/ green chilis (10oz)
8 oz light sour cream
1 jar of medium hot salsa verde (Herdez)
Step 1: Make the sauce!
Mix HALF the jar of salsa verde with HALF the container of sour cream and a handful of cilantro. Pour about HALF of this sauce into the baking pan and spread it around to coat the base.
Step 2: Mix the stuffing!
Mix the shredded chicken, the can of tomatoes, and a cup of the cheese together in a bowl.
Step 3: Roll the enchiladas!
Distribute the chicken mixture to tortillas. If you’re using 3 breasts like I did, it should yield about 8 enchiladas. Adding another should make you about 10 or 11- depending on how full you make them.
Place the rolled enchiladas in the pan on top of the sauce. Pour the rest of the sauce on top and cover with alumium foil.
Step 4: Bake them!
→ Bake @ 425 F for 15 minutes.
→ → → Remove foil
→ → → Cover liberally with cheese to your liking.
→ Bake for another 8 minutes or so.
Top with some more sour cream and cilantro if you’re down with that.
Slap some rice on a plate and enjoy!