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
Combine the marinade ingredients in a dish and add the chicken. Marinade for at least 2 hours, or overnight - turning once.
Remove the chicken from the marinade and grill or pan fry it until it reaches an internal temperature of 155˚.
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.
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.
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/