Easy Green Chicken Enchiladas

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  24 oz or 680g

• Green Salsa

  Herdez

  24 tbsp or 360g

• Corn Tortillas

  H-E-B

  8 servings or 192g

• Cheese

  Mozzarella, Shredded - Kroger

  2 cup or 224g

• Himalayan Pink Salt

  Pink Salt

  8 servings or 800g

• Onions

  Raw

  ½ medium or 55g

• Garlic

  Raw

  2 clove or 6g

Directions

1. Preheat oven to 350'F
2. Cook or boil chicken in salt water. Then shred and set aside.
3. In a large skillet, sautée onions. Once translucent, add garlic and stir for about 30 seconds. Add shredded chicken and combine with onions and garlic. Remove from heat and add enough green salsa to coat chicken. Add shredded cheese and combine thoroughly. This is your enchilada mixture.
4. In a flat skillet, warm up corn tortillas so they are pliable. Start building enchiladas in a large casserole by adding chicken mixture and and rolling each up. Place them seam down in caserole, top with additional cheese and salsa.
5. Cover with foil and bake for 45 minutes or until cheese is melted and bubbly. Enjoy warm with your favorite sides!
6. This is a great ahead freezer meal. prepare and bake as directed. Cool completely then cover and freeze until ready to eat. Heat in oven for 30 minutes or until cheese is melted