Green Chicken Enchiladas
Hero Dinners
30 min.
6
X
Ingredients
1 rotisserie chicken, breast meat only, shredded1 tsp. chili powder
2 Tbsp. olive oil1 can pinto beans, drained
1 cup chopped onion1 16 oz. jar salsa verde
4 garlic cloves, minced1/2 tsp. salt
1 red pepper, thinly sliced10 corn tortillas, quartered
1 green pepper, thinly sliced1/2 cup sour cream
2 poblano peppers, chopped 1 cup shredded cheddar cheese
1-1/2 tsp. cumin
Directions
Preheat oven to 425 degrees. Heat oil in an oven-safe pan and add onion, garlic, peppers, cumin, and chili powder, cooking until softened (6-7 minutes). Stir in chicken, beans, salsa verde, and salt and cook, stirring occasionally, for 5 minutes or until heated through. Remove from heat and mix in tortillas, sour cream, and 1/2 cup of the cheese. Sprinkle remaining cheese on top and bake until cheese melts, 4-5 minutes. Let stand 5 minutes before serving. Serve with tortilla chips and salsa. (could try broiling instead of heating the oven?) Note: original recipe called for Serrano peppers