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Chicken Enchiladas, Chicken Stroganoff and Pineapple Chicken Rice
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Ingredients:
1 cup cooked chicken meat, light and dark, pulled
1/4 cup fresh cilantro, chopped
1 cup green salsa
1 cup red salsa
1 cup chicken broth
4 corn tortillas
1 cup shredded Jack or cheddar cheese; reserve 1/3 for topping
1/4 cup sour cream
Preparation:
Preheat oven to 430 degrees. Combine chicken with cilantro, about half of the green salsa and half of the cheese. Dip tortilla in chicken broth to soften. Place on flat surface. Add some filling in the middle of tortilla, and roll tortilla sides to middle. Place enchilada (tortilla) seam-side-down in dish. Top with remaining green salsa, red salsa and cheese. Place in oven, and bake until sauce bubbles -- about 30 minutes. Serve warm with sour cream.
Yield: 2 servings We at DIY believe all of the recipes from Paul James' Home Grown Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
The Artful Chicken
Model: 1584790229
Author: Linda Arnaud
(April, 2001)
Stewart, Tabori & Chang
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