Ingredients
2 cups shredded cooked turkey or chicken
1 cup salsa verde
2 (10-ounce) cans enchilada sauce
1 1/2 cups shredded Monterey Jack cheese*
1/2 cup canola oil*
12 corn tortillas*
3/4 cup crumbled feta cheese*
Description
Leftover Roasted Chicken And Turkey Can Be Beautifully Disguised In These Enchiladas, Which Are Topped With Tangy Prepared Salsa Verde. Thanks To Canned Enchilada Sauce, This Mexican-inspired Baked Main Course Is Easy To Throw Together Even On Busy A Week
Wholefoods
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