Salsa Verde Enchiladas

A few weeks ago I went with some friends to Ikea for the first time. I was in heaven in the kitchen accessories section. They had some really neat things for reasonable prices. I tried to control myself. The rooms they have set up to give you ideas are awesome. One room had book shelves all the way up to the ceiling. You needed a ladder to get to the top. The librarian in me was in heaven. I would love to have that in my house one day. The foodie in me was drooling over the kitchens. If I had an extra $10,000 to spare I would so do a kitchen makeover. Not in the home I live in now because I plan on moving in the near future but my future home. Unless I'm lucky to buy a house with my dream kitchen in it. Then that would be great.

Anyway after shopping we stopped at Hoolihan's to eat. I have never been to a Hoolihan's and I really enjoyed the food there. I will definitely go back. They had a three course special going on so we each ended up doing that. The first course you got to choose salad or soup. The second choice was an entree and the price varied depending on what entree you chose. The third course was dessert. I got the Chicken Tortilla Soup to start, Smoked Chipotle Chicken Enchiladas for my entree, and the Chocolate Cappuccino Cake for dessert. Everything was really good and I wanted to try and recreate the enchiladas. The menu's description of the enchiladas is Enchiladas filled with tomatillo-marinated chicken, onions, garlic and queso fresco atop a spicy, chipotle-smoked mozzarella sauce. Served with pico rice, black beans and sweet chipotle slaw. I have no idea how to make chipotle-smoked mozzarella sauce. I searched the internet with no luck. Since I couldn't make the sauce I improvised. The enchiladas I came up with are not the same but I thought they turned out quite tasty. A little too spicy for my hubby but I didn't find them to be too spicy for me.

Salsa Verde Enchiladas
11 Servings, 4 WW points per enchilada

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2 lbs. chicken breast
1 jar salsa verde
1 small onion, chopped
1 ts. minced garlic

11-15 corn tortillas
1 can mild enchilada sauce, red
1 cup reduced fat Mexican shredded cheese

In a crock pot place the chicken, salsa, onion, and garlic. Cook on high for 1 hour and turn down to low. Cook 2 hours more or until chicken is done. Take the chicken out and cut in up into chunks. Place back in the crock pot and turn down to keep warm. If your chicken breasts are frozen the cook time will be longer.

Pre-heat oven to 350 degrees.

Heat up the tortillas before trying to roll them. This is an important step because trying to roll cold tortillas ends up in disaster. They just break apart. You can heat them in a dry skillet on medium high heat or place damp paper towels between them and heat them up in the microwave for about a minute.

In a 9X13 pan pour half of the can of mild enchilada sauce on the bottom. Take a heated tortilla and fill it with 1/3 cup of the chicken mixture. Roll it up and place face down in the pan. Repeat with the rest of the tortillas. I was able to fit 11 in my pan. I might have been able to squish more but I wanted to be able to get them out of the pan hopefully intact. I should have squished them because they didn't stay intact very well. I had about a 1/4 of the filling leftover since I could only made 11. Pour the remaining mild enchilada sauce on top and top with the cheese. Bake for 30 minutes.

Serve with sour cream and salsa if desired.