Thursday, August 29, 2013

Chicken Enchiladas Verde

~40 tortillas
2 bag of chicken breasts (3 lb each)
6 tomatillo peppers
2 hungarian wax pepper
5 2 cup bags of shredded jack cheese
1 68 oz container of verde (green enchilada) sauce (we only used half of it)

Put a bag chicken breasts in the crock pot with 3 tomatillos and a hungarian wax pepper (or pepper of your chosing).  Cook on low until chicken breasts shred easily.  Wait until chicken is cool.
Scoop 2 T chicken and 1 T verde sauce onto tortilla.  Sprinkle enough cheese to gently cover, then roll up tortilla.  Place in 13 X 9s or  8 X 8s.  Then smother with verde sauce and top with jack cheese.

Makes 6 8X8s

Freeze, and Thaw if desired.  Bake for 20 minutes at 350 degrees.

1 comment:

  1. These sound delicious! So bummed that I missed them!