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Jul 5, 2013 9:11 AM

Chef Ryan Clark's Chicken Enchiladas

Chef Ryan Clark from Lodge on the Desert stopped by the studio to make Chicken Enchiladas.

Here is what you need:
· 2 corn tortillas
· ¼ C jack Cheese
· ½ C Salsa Verde
· 1 Poblano Chile Roasted
· ¼ Onion, Sliced Thinly and Caramelized
· ½ C Shredded Chicken
· 2 T Cotija Cheese
· 1 T Chopped Cilantro
· 1 Egg, Cooked Over Easy

· Specific recipe instructions
· Mix first 6 ingredients together and pack into a cast iron pot.
· Bake 15 minutes until warmed through.
· Top with the over easy egg and garnish with cotija and cilantro.

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