Chicken Enchiladas Verdes |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 5 |
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A favorite from my Spanish instructor for our international luncheon. Use your pizza cutter to cut the cilantro. Ingredients:
4 cups cooked chicken, 1 rotisserie chicken |
24 ounces salsa verde, divided |
8 ounces monterey jack cheese, shredded divided |
1/2 cup fresh cilantro, divided chopped |
salt, to taste |
1/8 teaspoon pepper |
16 six inch corn tortillas |
1 onion, halved and sliced thin (optional) |
sour cream, to serve with |
guacamole, to serve with |
Directions:
1. Shred chicken.
2. Mix chicken with 3/4 cups salsa verde, 1 1/2 cups cheese, 1/4 cup cilantro, salt, and pepper.
3. Preheat oven to 400 degrees F.
4. Spread 1 cup salsa over bottom of a 9 X 13 inch baking dish.
5. Microwave tortillas on high in MICROWAVE SAFE plastic bag until warm, about 45 seconds. (So they are easier to roll.).
6. Working one at a time, spoon about 1/4 cup chicken filling onto a tortilla-roll into a cylinder and place, seam side down, in baking dish.
7. Drizzle enchiladas with 1 1/2 cups of salsa, sprinkle with remaining cheese.
8. Lightly spray sheet of foil with cooking spray, cover dish and bake until heated through, about 30 minutes.
9. Remove foil-sprinkle with onion and remaining cilantro-let stand a few minutes.
10. Serve with remaining salsa, sour cream, and guacamole.
11. Note about freezing: Make up filling through step 2, freeze, defrost in fridge 24 hours before, and proceed with remaining part of recipe.
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