Green Chicken Enchiladas


  • Fresh or Frozen Chicken Tenders (Try pre-cut, frozen chicken from Wal-Mart)
  • 9 Small Corn Tortillas
  • 4 oz Pepper Jack Cheese (Grated on #2 Blade)
  • 1 – 16 oz Jar of Herdez Salsa Verde Sauce (mild)
  • **1 to 2 tsp of Mexican Seasoning

** 1 Part Chipotle Chili Powder, 1 Part Ancho Chili Powder, 2 Parts Cumin

Unit: Large or Electric Skillet



Place a thin layer of chicken into the cold skillet. Sprinkle 1/2 to 1 tsp of Mexican seasoning over the chicken and top with 1/2 jar of Herdez Salsa.

Next place all tortillas on top of the chicken. Then, pour on remaining sauce. Top with all of the grated cheese followed by 1/2 to 1 tsp of Mexican seasoning.

1. Open the valve. Place the lid on the unit.

2. Turn the Cooktop to Medium heat. (300° on E.S.)

3. When it whistles, cook on low for 20 minutes. (225° on E.S.)

***Note: The Electric Skillet is a larger unit. Use 2 jars of sauce and 17 tortillas in order to fill it properly.

Mexican Seasoning Recipe

*** Secret weapon***

Go to and order the following spices:

Ancho chili powder  •  chipotle chili powder  •  coriander cumin

Mix the ingredients 1 part coriander – 1 part chipotle chili powder – 1 part ancho chili powder – 2 parts of cumin – a little bit of seasoning salt. Mix these together and put into a seasoning bottle and use approx. 3 Tbsp of this mixture with any mexican dish!