Salsa Verde Chicken Enchiladas
- 1 (15-oz.) Rojo’s Salsa Verde – Mild
- ½ lb. boneless, skinless chicken breasts (2 small)
- 9 taco size corn tortillas
- 1 3/4 cups Mexican Style Shredded Cheddar Jack Cheese
- Pan spray
Preheat oven to 350ºF. Spray a 9 inch-square pan with pan spray and evenly spread 1/2 cup Rojo’s Salsa Verde Salsa – Mild over bottom; set aside. In saucepan, place chicken and remaining salsa; cook, covered, over medium heat 20 minutes or until chicken is cooked through. While chicken cooks, heat a small skillet on high. Spray each tortilla on both sides with pan spray and cook both sides in skillet until each side is lightly browned. Remove browned tortillas to paper towels. Remove chicken from salsa, chop or shred and stir chicken back into salsa in pan. Spoon ¼ cup chicken salsa mixture onto each tortilla, top with 1 Tbsp. cheese, roll up tortilla and place in prepared pan. Top with remaining cheese and bake 20 minutes or until cheese is melted.
Makes 4 – 6 servings.