Oh, pregnancy. You have been so easy and good to me so far. I feel very grateful that you haven’t made me puke for days on end, or given me acne or any of the other numerous ailments that I hear are usually associated with you!
You have, however, made me crave Mexican food!
These quick and easy green enchiladas are so delish! I threw them together at the last minute with items I already had in my house. Don’t you love when you can do that!?
They aren’t “salsa verde made from scratch” but they are damn good and I feel an obligation to share anything yummy with y’all!
These “Enchees” are creamy, with a great kick of spice & filled with juicy chicken! Just what the pregnant lady ordered!
2-3 boneless skinless chicken breasts
2 jars of green salsa
1 small container of sour cream
1 bunch of radishes
1 jalapeño, seeds removed…finely chopped
fresh bundle of cilantro
monterrey jack shredded cheese
flour or corn tortillas
chicken broth (to cook the chicken breast)
salt & pepper
In a shallow baking dish, salt 7 pepper the chicken and cover with chicken broth. Bake for 30 minutes at 350 degrees.
Shred the chicken.
In a skillet, warm up the salsa, minced jalapeño, handful of chopped cilantro and a couple spoonfuls of sour cream. Separate the sauce in to two bowls. Add the shredded chicken to one bowl.
Fill tortillas with the salsa, cheese and chicken mixture. Place them seam side down in a baking dish. Pour the contents of the other bowl of salsa mixture across the top of the rolled tortillas. Sprinkle cheese across the top.
Bake at 350 degrees for 15 minutes.
Garnish with cilantro and radish!