Salsa Verde Hatch Chili Enchiladas
En-cha happy you kept on rolling! These hot Salsa Verde Hatch Enchiladas come fully loaded with tender shredded chicken and super zesty sauce! You had me at enchiladas!
Salsa Verde Hatch Chili Enchiladas
Rated 5.0 stars by 1 users
Category
Poultry
Cuisine
Mexican
Author:
PS Seasoning
Servings
4
Prep Time
15 minutes
Cook Time
45 minutes
En-cha happy you kept on rolling! These hot Salsa Verde Hatch Enchiladas come fully loaded with tender shredded chicken and super zesty sauce! You had me at enchiladas!
Ingredients
-
3 Lb Boneless, Skinless Chicken Breast
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4 T El Dinero Hatch Chili Taco Seasoning & Rub
-
1 1/2 Cup Chicken Broth
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12 Flour Tortillas
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1/2 Red Bell Pepper -Julienned
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1 Onion- Julienned
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1 Jalapeño- Julienned
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3 Cups White Cheddar-Shredded
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2 Cups- Green Enchilada Sauce
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Cilantro- Chopped, Garnish
Directions
Place the chicken breasts in a pressure cooker with 3 TB El Dinero and chicken broth. Set to high for 10 minutes and then allow a natural release.
Pre heat oven to 400 degrees.
Shred the chicken and season with more El Dinero if needed.
Build the enchiladas using the shredded chicken, peppers, onions and jalapenos and ½ of the cheese mix.
Roll and arrange in a baking dish. Drizzle with enchilada sauce and top with remaining cheese mix.
Place the enchiladas in the oven for 20 – 30 minutes or until heated through and the cheese is slightly browned.
Garnish with chopped cilantro and enjoy.
