One of my fave recipes - Enchiladas Rojos Y Verdes

I don’t really know where I acquired this…but I have been doing it for some time now and to rave reviews everytime.  You can always tweak it out however you’d like…use spicy salsa instead of mild, throw in some jalapenos…blah, blah, blah…for you foodies out there, you know what to do.  For those of you not so adventurous, stick to the recipe, you’ll do just fine!

ENJOY!

1 medium onion, chopped

2-3 cloves garlic, minced

1 TBSP vegetable oil

2 cups finely chopped fresh broccoli

1 1/2 cups picante sauce or salsa

2 cups cooked, shredded chicken (I usually grill my own, but you can use a store bought one just the same)

1 1/2 cups Monterey Jack cheese, shredded

1/2 cup cilantro, chopped

1/2 tsp salt

10 - 7″ flour tortillas

toppings for the side - sour cream, shredded lettuce, diced tomatoes

Lightly grease a 13 x 9 pan and preheat oven to 350

Place oil in a pan with onion and garlic, saute until soft, but not brown.  Add 1/2 cup of the picante sauce, along with the broccoli - mix well - cover and simmer for 5-8 minutes until broccoli is soft.

Add chicken, 1 cup of the cheese, cilantro and salt - mix until cheese melts. 

Spoon 1/3 cup of chicken mixture into each tortilla - roll and place seam side down in pan. 

Spoon remaining  picante sauce over enchiladas - cover with foil and bake for 20 minutes. 

Remove foil - add remaining cheese to top and return to oven until cheese melts - 5-10 minutes.

SERVE WITH YOUR FAVORITE MARGARITA OR AN ICE COLD CERVEZA!

Aye Carumba…