2 cups green salsa (try recipe for tomatillo salsa on Feb 7)
8 flour tortillas
1 cup refried beans
1 can, 4 oz., canned diced green chilies
1 pound cooked chicken or turkey, about 2 cups (see below)
2 cups cheese, grated
jalapeno peppers, sliced (garnish as desired)
black olives, sliced
Place tortillas (2 at a time) between paper towels and warm in microwave for 15-20 seconds. Pour half the salsa in a pie plate. Dip each tortilla in salsa to coat both sides. Spread each tortilla with refried beans. (Note: refried beans will spread easier if slightly warm) Spoon on chopped canned green chilies. Shred or cut chicken into julienne strips. Lay strips on one side of tortilla. Sprinkle tortillas with half the grated cheese. Roll each tortilla up and place in un-greased 9×13 pan. Seam side down. Pour remaining salsa over enchiladas. Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees, for 15-20 minutes or until cheese is melted and enchilada is heated through. Serve with additional salsa, sliced jalapeno peppers, and olives.
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