Chicken Enchiladas


 

Edwin Vickers

TVWBB Fan
Tonight I made some chicken enchiladas. Started with bone in skin on chicken breast marinated in Mojo Criollo. When the grill was hot I fire roasted two poblano chilies, then put the chicken on to cook. After the chicken was done a cooled,I shreaded the meat, diced the chilies, and mixed in some cream of chicken soup to moisten and bind the mixture. I rolled the mixture in both corn and flour tortillas and cover with queso fresco, sharp cheddar, black olives, and green onions. Baked until bubbley, served with sour cream. I think this will go in my rotation.
 

 

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