Email to Cat      

Verdes Enchiladas Guacamole

Source of Recipe


Holli Bertrand






List of Ingredients



• 1 (16-ounce) jar of salsa verde
  
• 8 ounces cooked chicken or salad shrimp
  
• 8 to 10 corn tortillas
  
• 8 ounces Monterey jack cheese, grated
  
• 1 cup prepared guacamole
  






Instructions



1. In a 2-quart saucepan, heat the salsa verde with the cooked chicken or shrimp. Cook until heated through.
   
   
2. Steam corn tortillas between 2 plates in the microwave for 1 minute.
   
   
3. To assemble: Use a slotted spoon to put meat onto the center of each tortilla. Cover meat with cheese and a tablespoon of guacamole. Roll up and place on a plate. Ladle more salsa verde over the enchiladas, and garnish with more cheese. (Unlike some other enchiladas, these do not require oven time.)
   
   Serve with black beans, rice, or a salad.
   
   Makes 2 to 4 servings.