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Ingredients
2 tablespoons oil
2 skinless, boneless
chicken breasts (about 1 lb.)
1 7-oz. can salsa verde
1/4 cup diced
green chiles
1 1/2 cups shredded
pepper jack cheese
12-14 corn tortillas (if
you use flour tortillas, you will need less
tortillas due to their size)
oil for heating and
softening tortillas
Directions
Preheat oven to 400°
F.
Trim any unwanted parts
of chicken breasts. Slice thick pieces in half
lengthwise to create thinner pieces (this will speed
up cooking process). In a large skillet, heat oil.
Once oil is hot, add chicken
pieces and fry until lightly browned on both sides
and cooked through. Transfer chicken to a cutting
board and with 2 forks, shred chicken into bite-size
pieces.
Transfer shredded
chicken to a medium mixing bowl. Add salsa verde and
diced green chiles and stir to combine. Place bowl
near stove.
On a low setting, heat a
small amount of oil in skillet (abut 1/4-inch deep).
When oil is heated (but not extremely hot), briefly
dip each tortilla into oil, turning tortilla over to
coat both sides. Place tortilla in a 9 x 13-inch
casserole dish, and fill with about 2 tablespoons of
the chicken mixture in a strip across the center of
tortilla. Top strip of chicken mixture with about 1
tablespoon of cheese, then gently roll up tortilla,
trying to make it as tight of a roll as possible
without tearing tortilla (Small tears aren't a
problem - if large tears occur, then you may want to
use a new tortilla). Place seam side down in baking
dish, and continue until all tortillas have been
filled.
Bake for 15-20 minutes,
or the inside mixture appears bubbly and tortillas
are beginning to show some browning. Serve as
suggested above.
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