Enchiladas Verdes

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Ingredients

  • 1 pound boneless, skinless chicken breasts
  • 1 onion, halved and divided
  • 1 teaspoon kosher salt
  • 8 whole wheat tortillas
  • 3 cups salsa verde, jarred or homemade
  • ½ cup reduced fat Mexican cheese blend
  • 1 jalapeño, sliced

Directions

  1. Preheat oven to 400F.
  2. Place the chicken breasts in a stock pot along with 1⁄2 an onion and salt and cover with water. Bring to a boil and simmer until cooked through, about 20 minutes.
  3. Remove chicken from the water and let cool slightly. Shred chicken with two forks and set aside.
  4. Mince the remaining onion and add to the shredded chicken.
  5. Place tortillas on a microwave safe dish and microwave 40 to 50 seconds to make them pliable. Keep them covered with a dish cloth to stay warm, then working one by one dip each warm tortilla in green salsa. Scoop two rounded tablespoons into each tortilla and roll tightly and place in a large casserole dish, seam side down, in a single layer. Repeat with the remaining tortillas and chicken.
  6. Drench entire pan with 1 cup sauce and sprinkle with Mexican cheese blend.
  7. Bake, covered in oven for 25 to 30 minutes. Remove from oven and serve with sliced jalapeños.

Enjoy!

 

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