Not-so-pretty Chicken Enchiladas
Recipe By: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients

  • FOR THE MARINADE
  • juice from one orange
  • 2 cloves of garlic, minced
  • ¼ cup olive oil
  • ⅛ teaspoon dried red chilis
  • ½ teaspoon sea salt
  • freshly ground black pepper
  • 2 whole Chicken Breasts
    FOR THE FILLING
  • ¼ cups Diced Onion
  • ½ whole Diced Jalapeno (I actually omitted this as I was scared it would add to much heat for our kids)
  • 6 ounces sour cream
  • 2 dashes Salt
  • ½ teaspoons Cumin
  • 7 ounces salsa verde
  • 15 tortillas
  • 1 can diced tomatoes in juice
  • 1 can tomato sauce
  • 1 cup Shredded Monterey Jack Cheese or cheddar
Preparation Instructions
  1. Combine the marinade ingredients in a dish and add the chicken. Marinade for at least 2 hours, or overnight - turning once.
  2. Remove the chicken from the marinade and grill or pan fry it until it reaches an internal temperature of 155˚.
  3. Shred or dice two chicken breasts and place in a bowl. Add diced onions, jalapeno, sour cream, salt, cumin, and the salsa. Mix it together until creamy.
  4. Spoon about 2 tablespoons of chicken mixture into each tortilla and roll tortilla up. Place tortilla seam side down in a 13×9 baking dish - I had to use 2 dishes.
  5. Mix together the tomato sauce, diced tomatoes and their juice and a little dash of cumin and a dash of salt and spread over the top and then top with cheese and bake for 10 minutes.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2011/04/not-so-pretty-chicken-enchiladas/