Grilled Jamaican Chicken with Charred Pineapple Relish
|Serving Per Recipe: 8|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 26g||40%|
|Saturated Fat 13g||65%|
|Total Carbs 32g||11%|
|Dietary Fiber 4g||16%|
|Vitamin A %|
|Vitamin C %|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 can(28 ounces) green enchilada sauce
18 (6 inch)corn tortillas
12 ouncesshredded Cheddar/Jack or Mexican cheese blend
1 can(7 ounces) diced green chilies
1 can(2.25 ounces) sliced black olives, optional
Chopped fresh tomatoes and cilantro, optional
Preheat oven to 400° F. Dip 6 corn tortillas in enchilada sauce and place slightly overlapping in bottom of lightly greased baking dish. Top with 1/2 of the shredded chicken. Spread 1/3 of the cheese over the chicken. Add 1/3 of the diced green chilies and black olives, if desired.
Repeat the layering one more time then top with remaining tortillas, cheese, chilies and olives, dipping the corn tortillas in the enchilada sauce for each layer.
Bake at 400° F for 25 minutes or until heated through. Sprinkle with fresh chopped tomatoes and cilantro, if desired.
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