{August 23, 2013}

Salsa Chicken Enchiladas

I used this recipe. For those sensitive towards salty dishes, it might be pretty salty. Otherwise, I felt the saltiness made the dish taste less bland. Tastes good with a dollop of sour cream.

  • 2 chicken breasts
  • 1/4 cup salsa
  • 1 tsp cumin
  • 4 cloves garlic
  • 1 tsp chili powder
  • 4 oz can tomato sauce
  • diced onion
  • cheese

-Med-hi heat, cook chicken and tomato sauce. Bring to boil. Add salsa, cumin, garlic, chili powder. Taco seasoning (1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp crushed red pepper, 1/4 tsp oregano, 1/4 tsp paprika, 1 tsp black pepper). Simmer 15 min

– Pull chicken apart with fork. Cook covered for another 5-10 min.
– Add hot sauce to taste and stir together. 1/2 tsp cornstarch to thicken

– Put slices of cheddar/mozzarella cheese slices on top of each enchilada and bake in the oven until melted. Sprinkle with chopped green onions.