tomatillos (or salsa verde)
bunch of cilantro
1 can green chillies
grind in magic bullet or mixer. add the following:
1 can cream of chicken soup
1 can cream of mushroom soup
small block mozzarella cheese
1/2 block cheddar cheese (or other of choice)
shredded cooked chicken (5 thighs)
mix together. Add about 2/3 of the green sauce to mixture. save the rest to top the enchiladas. fill tortillas with mixture and roll tight. Place in 9x13 pan. generously spread the rest of the sauce on top making sure to cover every tortilla. top with cheese. Bake at 35o for 45 minutes.
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