Chicken Enchiladas

By pavaldez

Ingredients

• 4 16-ounce cans diced tomatoes
• 2-4 jalapeño peppers
• 1 bunch green onions
• 1/2 medium onion
• 6-8 cloves garlic
• Salt to taste
• 2 pounds chicken
• 1/2 sweet onion
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 30 corn tortillas
• 1 cup olive oil
• 4 cups mozzarella cheese

Details

Servings 8

Preparation

Step 1

Chop first 5 ingredients in blender, then cook in a pot over medium until hot. Salt to taste.

Chop chicken and sweet onion and fry until chicken is cooked and onions are clear. Salt and pepper to taste.

Fry tortilla shells in oil to soften. Roll chicken in tortillas and place in 9x13 pan, top with salsa and mozerella cheese.

Bake at 350 for 30 minutes.