Wednesday, November 18, 2009

Green Chili and Chicken Enchiladas

1 ¼ lb Chicken Breast Tenders
1 ½ cup Bottled Green Salsa
1-4oz can Diced Green Chilies
1 ½ cups Shredded Mexican Cheese Blend (6oz)
8 (6-7 inch) Flour Tortillas
Optional: Fresh Salsa and Lime Wedges

Preheat broiler. Cut chicken into 1-inch pieces. In large microwave-safe bowl cook on high 7 minutes or until no pink remains, stirring twice. Drain liquid. Break up chicken slightly in the bowl with back of wooden spoon. Add green salsa and green chilies. Cook 3 minutes more until heated through, stirring once. Stir in 1 cup of the cheese. Spoon chicken mixture evenly down center of tortillas. Roll tortillas around filling and place in 13x9x2 inch baking dish. Sprinkle remaining cheese oven enchiladas. Broil 3-4 inches from heat 1-2 minutes or until cheese is melted. To serve, top with salsa and lime wedges.