- 1 1/4 lbs chicken breast tenders
- 1 1/2 cups green salsa - bottled or homemade
- 1 4 oz can of green chilies
- 1 1/2 cups shredded Mexican-style four-cheese blend (6oz)
- 8 flour tortillas (6- to 7 - inches)
- 4 cups fresh salsa
- 2 limes for wedges
1. Preheat broiler. Cut chicken into 1-inch pieces. Place chicken in food processor and process until ground (or ask butcher to do this). Place chicken in pan with olive oil and cook until opaque. Break up the chicken with the back of a wooden spoon as needed.
2. Add salsa and chilies. Cook three minutes more until heated through, stirring once. Stir in 1 cup of the cheese.
3. Spoon chicken mixture evenly down the center of the tortillas. Roll the tortillas around the filling and place in a 13 X 9 X 2-inch baking pan. Sprinkle the remaining cheese over the enchiladas. Broil 3 to 4 inches from heat for 1 to 2 minutes or until cheese is melted
4. To serve, top with salsa and pass lime wedges.
Serves 4
Source: Adapted from Better Homes and Gardens, October 2009
