Green Chili & Chicken Enchiladas

Green Chili & Chicken Enchiladas

1 1/4 lb. chicken breast tenders
1 1/2 cups bottled green salsa (we really liked Goya Salsa Verde)
1 4 oz can diced green chilies
1 1/2 cups shredded Mexican-style cheese blend (6 oz.)
8 6-7" flour tortillas

1. Cut chicken into 1" pieces. In large microwave bowl cook on high for 7 minutes, stirring every minute or so. Drain liquid. Break chicken with the back of a wooden spoon.
2. Add salsa and 1 cup cheese. Microwave 1 minute.
3. Spread mixture into tortillas and roll up. Place in the bottom of a 9x13 pan. Sprinkle with remaining cheese.
4. Bake at 500 degrees for 5 minutes.

Notes: These only took 15 minutes to make from start to finish, and they were awesome! I found the recipe to be perfect as is...all I did was add a bit of cumin. We really liked the Goya salsa, but beware, it's really spicy! I only made half a recipe, but will certainly be making the entire thing next time. We could have easily eaten more.

The second time around I added in fresh sweet corn. I'll be adding in corn every time now. It added good texture and flavor. Later on I marinated the chicken (see "Chipotle Chicken" post toward the end of April). If you have the extra time, it's a great improvement!

Recipe Origination: "Better Homes & Gardens"