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| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- 2 whole Chicken Breasts
- ½ packages (about 1 Oz. Package) McCormick Baja Citrus Marinade
- ¼ cups Diced Onion
- ½ whole Diced Jalapeno
- ⅓ packages (8 Oz. Package) Light Cream Cheese
- 2 dashes Salt
- ½ teaspoons Cumin
- 1-½ can (7 Oz. Can) Herdez Salsa Verde, Divided
- 8 whole Corn Tortillas
- 1 can (4 Oz. Can) Diced Green Chilles
- ½ cups Shredded Monterey Jack Cheese
Preparation Instructions
Preheat oven to 400 degrees.
Marinate chicken according to the McCormick package instructions and then grill it. I grill a couple of pounds of chicken in this marinade and save it for recipes throughout the week.
Shred or dice two chicken breasts and place in a bowl. Add diced onions, jalapeno, cream cheese, salt, cumin, and one can of Herdez salsa. Mix it together until creamy.
Stack 8 tortillas on a microwave safe plate. Lightly spray every other tortilla with cooking spray and microwave for 1 minute or until tortillas are soft.
Spoon about 2 tablespoons of chicken mixture into each tortilla and roll tortilla up. Place tortilla seam side down in a 13×9 baking dish.
Mix the diced chilles with remaining 1/2 can of Herdez salsa verde. Pour evenly over the top of the enchiladas, sprinkle cheese over the top and bake for 20 minutes. Then broil or about 5 minutes or until cheese is bubbly and browned in spots.
