Cooking: Salsa Chicken Enchiladas
- Cooking
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{August 23, 2013} 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.
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