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
PS Seasoning
4
15 minutes
45 minutes
Mexican
Poultry
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
4 T El Dinero Hatch Chili Taco Seasoning & Rub
1 1/2 Cup Chicken Broth
12 Flour Tortillas
1/2 Red Bell Pepper -Julienned
1 Onion- Julienned
1 Jalapeño- Julienned
3 Cups White Cheddar-Shredded
2 Cups- Green Enchilada Sauce
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.
