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Chicken Encilantrada
August 20, 2008

Incredible! I cooked the chicken (in tiny bite-sized pieces) in olive oil and Penzey's Chicken Taco Seasoning. In a tbs of olive oil, I sauteed the (red) onion. Didn't measure the cilantro OR the salsa verde (Probably used more than called for). Taking heed of the "Soupy" warnings, I omitted the broth entirely. (This DOES need salt - so don't forget to add that!) And, finally: I took TAMMYBYERLY's idea of using it as a Quesadilla filler, with Reduced Fat Mexican blend cheese. (Set out Light Sour Cream & La Victoria's Cilantro Salsa for topping).

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