Leftover chicken never tasted so good, and it’s a terrific way to use up any salsa remaining in the fridge.
3 large outer romaine lettuce leaves, torn into pieces
3/4 cup chicken broth
1/2 cup prepared salsa verde
1/2 cup prepared red salsa or picante sauce
1/2 teaspoon salt
2 tablespoons canola or olive oil
1 medium sweet onion, chopped
1 green bell pepper, seeded and chopped
1/2 cup sour cream
1 cup shredded Monterey jack cheese
1/2 cup cheddar cheese or white cheddar cheese
3 cups shredded cooked chicken
10 (6-inch) flour tortillas
Heat oven to 350 °F. Coat 9-by-13-inch baking dish with nonstick cooking spray; set aside.
To make sauce: In blender or food processor, combine torn romaine, chicken broth, salsa verde, red salsa and salt; process until smooth. Set aside.
In large skillet over medium heat, heat oil and sauté onions 10 to 15 minutes, or until onions are near golden brown. Add green peppers and sauté 3 minutes, or until peppers are soft. Add salsa/romaine mixture and cook for several additional minutes. Remove from heat; whisk in sour cream until smooth.
Enchiladas: Combine cheeses. In large bowl, combine 1 cup sauce and 1/2 cup blended cheeses with chicken, mix well. Divide chicken mixture into 10 portions and spoon individual portions (about 1/3 cup each) down center of each tortilla; roll and place seam side down in prepared dish. Spoon remaining sauce evenly over enchiladas. Cover with remaining cheese blend. Bake about 20 to 25 minutes, or until heated through. Yields 10 to 12 servings.