Chicken enchiladas with salsa slaw. 12/30/21

Chicken enchiladas with salsa verde and spicy cabbage, carrot, and cabbage slaw

Chicken enchiladas are a real favorite at our house. Most of what needs to be done is prep and assembly. I shred rotisserie chicken and lay down a line in a tortilla that has been softened in the oven. To that I add a little cheese, onion, and salsa verde. I buy the salsa verde in a jar. It covers the bottom of a 9 x 13 dish, I put it in each enchilada, and top the whole dish of 12 enchiladas with a layer of salsa verde. The enchilada casserole goes into a 350F oven for about 20 minutes until all components are warmed through and the cheese melts.

As a side I made a slaw which has a dressing of light mayonnaise and spicy tomato salsa. Since I did not have quite enough cabbage, I also used some shredded kale (from Trader Joe’s) onions, and carrots. It is surprisingly good and goes well with the enchiladas.

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

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