136. Salsa Verde Chicken Enchilada!

A simple no fuss classic Mexican chicken enchilada seasoned beautifully with a mild Salsa Verde.

Ingredients Scroll down for recipe

• Diced Boneless Chicken Breasts
• Shredded Cheddar Cheese
• Refried Beans
• Salsa Verde
• Fresh Cilantro
• McCormick Gourmet Organic Ground Cumin 
• McCormick Dark Chili Powder
• Morton Iodized Table Salt
• Pompeian Robust Extra Virgin Olive Oil
• Flour Tortillas

Directions

1. Preheat your oven to 400 degrees. Heat a pan on medium high heat and add some oil. Season your diced chicken with salt, chili powder, and cumin. Saute your chicken for about 7 minutes occasionally turning. Top with shredded cheese to melt a little.
2. Place your chicken and halfway melted cheese in your tortillas and roll up your tortillas. Place your rolled tortillas in a baking pan and top with your refried beans and some more cheese, bake in the oven for about 12 minutes. 
3. Plate, garnish with some cilantro, serve with some slasa verde and enjoy!

Photograph by JeffreyW "Chicken Enchiladas with Spanish Rice" Licensed under CC BY 2.0

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