Chicken enchiladas with spicy slaw. 7/19/21

Chicken enchiladas with spicy slaw

This dinner can be made easily using some convenience products. John shredded some rotisserie chicken while I sautéed onions, garlic, and chopped jalapeño peppers. I combined the chicken with the veg and added some jarred salsa verde and shredded cheese. John cooked the tortillas in a little spray until they were pliable and I rolled them around the chicken mixture. They went into a baking dish that had a coating of salsa verde on the bottom. A little more salsa verde on the top and a sprinkling of shredded cheese and they were ready to go in a 375F oven for 15 minutes.

I had a pack of shredded cabbage and added some spicy tomato salsa, cumin, plain yogurt and a couple of tablespoons of light mayonnaise to it. After tasting it I adjusted salt and pepper levels.

Sure, you could cook your own chicken, make your own salsas, and shred a head of cabbage but using already prepared items makes chicken enchiladas an easy weeknight dinner. And it was pretty tasty besides!

This entry was posted in American, Easy, Kitchen tips, Mexican, Poultry, Southwest U.S., Vegetables and tagged . Bookmark the permalink.

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