Tuesday, May 21, 2013

Chicken Enchilada Verde Casserole


Chicken Enchilada Verde Casserole and salad

 

¾ c chicken broth                                ½ c each salsa Verde and red salsa

½ t salt                                                2 /T oil

1 medium onion, chopped                  1 chili seeded and chopped

½ c sour cream                                    3 cups shredded cooked chicken

1 ½ c Monterey Jack Cheese              10 6” flour tortillas

 
Cook the chicken with the onion, chicken broth and salt and chili.  Dip the tortillas in oil, mix sauces and sour cream together, then roll the chicken, sauce and cheese in the tortillas and top with remaining sauce and cheese.  Cook for 30 minutes in the oven at 350.

This one was another recipe my mom made, and although my family wasn't a big fan of it, my dad and mom really like it, so it's just a matter of taste.  Sorry no pictures, we didn't get everything organized right after Jonah was born :)
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1 comment:

  1. Bonnie HolyoakMay 22, 2013 at 5:58 AM

    Your dad and I talked about this after I made it for all of you and decided that I had not used the jalapeno pepper, but used green chilies in a can instead and the vinegar taste or pickled taste as Aaron called it was not there. Love you. Mom

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