Thursday, August 30, 2007

Green Chile Chicken Enchiladas

2 cups verde sauce
15 oz tub ricotta
3/4 cup shredded sharp cheddar
3/4 cup shredded pepperjack
2 cups shredded Monterey Jack cheese
1 4-0z can diced green chiles
1 diced jalapeno
1/4 cup chopped cilantro
1/2 diced onion
1 lb cooked chicken, sliced
corn tortillas

In a large bowl, mix ricotta, cheddar, pepperjack, onion, jalapeno, 1/4 cup verde sauce chiles and cilantro.

Pour 1 cup verde sauce into the bottom of a 9x13 baking dish. Wrap tortillas in a damp towel and microwave for 45 seconds. In each tortilla, place 1/4 cup cheese mixture and some chicken. Roll up and place in pan, packing them closely in. Top with shredded Monterey Jack and remaining verde sauce.

Cover with foil, bake for 30 minutes at 350 degrees. Uncover for the last 5 minutes.

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