Green Chicken Enchiladas
Green Chicken Enchiladas is an moderately easy dinner. Made with rosarita tomatillo salsa, 4 c. coarsely shredded cooked chicken or turkey, 3 c. shredded monterey jack cheese, 1 large can (7 oz.) diced green chiles and 1 1/2 tsp. dry oregano leaves, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π¨βπ³ Instructions
In a large bowl, mix chicken, chiles, oregano and 2 cups of the cheese.
Season to taste with salt.
Pour oil to a depth of about 1/4 inch in an 8 to 10-inch skillet.
When oil is hot, cook each tortilla, turning once, just until limp (about 10 seconds per side).
Add more oil, as needed.
Drain on paper towels.
π· Perfect Pairings
Complete your meal with these
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