Chicken Verde Enchilada

INGREDIENTS

¼    cup white onion, chopped

1     cup unsalted chicken broth

½    cup salsa verde

½    cup  chopped cilantro

1     jalapeno pepper, seeded, finely chopped

1     teaspoon ground cumin

4    cloves garlic, minced

4    skinless, boneless chicken tenders*

1    cup Cotija cheese, shredded

1    cup chopped tomato

1    ripe avocado, peeled, diced small

4-8    tortillas, 8 inch+

½   cup sharp cheddar cheese, shredded

METHOD

Place the onion, broth, salsa, cilantro, jalapeno, cumin, garlic and chicken into a medium sauce pan. Bring to a boil, reduce heat to a simmer and cook for 8 to 10 minutes until chicken is thoroughly cooked and can easily be flaked.

Remove from the heat and place the chicken on a cutting board. When it has cooled, shred the chicken and return to the sauce.

Grease the sides and bottom of an 11 by 7 inch glass baking dish. Stack the tortillas and wrap with damp paper towels. Microwave the tortillas for 45 seconds on high. Into each tortilla, spoon a portion of the chicken mix, the Cotija cheese, tomato and avocado.  Roll the tortilla up and place, side by side, into the baking dish, seam side down.*

Place into the oven and bake for 12  to 15 minutes. Remove from the oven and sprinkle the cheddar cheese over the top. Serve immediately.

*COOKS NOTES: Instead of chicken tenders, use 1 chicken breast sliced into 4 even pieces

 If the tortillas are too wide to fit onto the baking dish, tuck the sides in more before rolling.

This recipe made 4 burrito-sized enchiladas in 11 inch tortillas.

Adapted from a recipe in Cooking Light magazine