Tasty Tuesday: Easy Chicken Enchiladas

Grilling too much lately? Take a step back from the steak tips and treat your taste buds to something a little different. We just tested out this Lauren Conrad Chicken Enchilada recipe we had to share. Give it a go one night this week - you'll be glad you did!

Ingredients:
2-3 chicken breasts
1 jar of red salsa
1 jar of salsa verde
1 can of diced jalapenos (you can leave these out if you don’t like your food spicy)
1 pack of flour tortillas (10+ large, but not burrito sized)
1 pack of shredded, organic Monterey jack cheese
1 glass baking dish

Instructions:

1. Preheat your oven to 350. Slice the chicken into large, bite-sized pieces. Put the chicken pieces and one jar of red salsa in a pot, filled with enough water to cover the chicken.
2. Bring to a boil, and then reduce the heat to medium. Cook for 20 minutes (or until the chicken is cooked through).
3. Drain the liquid and let the chicken cool. Then shred the chicken and set aside.
4. Take out your tortillas and a glass baking dish. Spread about ½ cup of chicken on a tortilla, along with the jalapenos, and top with the desired amount of cheese.
5. Roll the tortilla and place into the glass baking dish. Continue until the dish is full. 
6. Top the dish of rolled tortillas with a jar of salsa verde.
7. Sprinkle the remaining cheese over the salsa. 
8. Bake your dish of enchiladas in the oven at 350 for 30 minutes.
9. Serve and enjoy!

And there you have it! The perfect weeknight dish that you don't have to grill. Get the ingredients today and devour the details of these delicious chicken enchiladas!