MISSION, KS--(Marketwired - Apr 21, 2014) - (Family Features) Cinco de Mayo is one flavorful fiesta and while it may land on a Monday this year, that doesn't mean you can't have some fun.
Inspired by delicious Mexican cuisine, this holiday is all about flavorful recipes and great times spent with friends. This year, make things simple and celebrate this festive day with these stress free tips:
For more recipes, party and cleaning tips, visit www.formula409.com.
4-Ingredient Salsa Verde Chicken Enchiladas | |
By Erin Chase of $5 Dinners | |
Prep time: 15 minutes | |
Cook time: 20 minutes | |
3 | cups cooked, shredded chicken |
2 | cups salsa verde, divided |
16 | corn tortillas |
1-1 1/2 | cup shredded jack cheese |
Preheat oven to 350°F and lightly grease 9-inch-by-13-inch baking dish with non-stick cooking spray.
In mixing bowl, combine cooked and shredded chicken with 1/2 cup salsa verde.
Warm tortillas in slow oven, or wrapped in dishtowel in microwave. Warmed tortillas fold and roll better when making enchiladas.
Spoon a thin line of chicken-salsa verde mixture into a corn tortilla and wrap tightly. Place seam side down in baking dish. Repeat until chicken and tortillas are used up and baking dish is packed full of enchiladas. Pour remaining salsa verde sauce over top and sprinkle about 1 to 1 1/2 cup shredded cheese on top.
Bake in preheated oven for about 20 minutes, or until cheese has melted and salsa verde is bubbling.
Serve warm with side of rice and refried beans.
Tip: Prepare shredded chicken on Sunday to save time. Throw 1 pound of boneless skinless chicken thighs and 1 pound of boneless skinless chicken breast in a slow cooker and cook on low for 8 hours.
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