Thursday, October 15, 2009

Recipe thuRsday: Chicken Enchiladas with Verde Sauce

Wowza! Hard to believe this is my 9th posting of Recipe thuRsday...just goes to show I have a lot of recipes to share, lol. This week's contribution is one that we've been making for some time and is super duper easy to make. This recipe is also courtesy of our friends Kellie & Anthony, except that they prefer to use turkey breast instead of chicken. I guess I'm a bit of a purist! So without further ado, Chicken Enchiladas with Verde Sauce!

Chicken Enchiladas with Verde Sauce
1 rotisserie chicken, shredded
1 pkg corn tortillas (minimum 14 count)
2 cans green enchilada sauce (we like the Hatch brand)
4 cups shredded mexican cheese

1. Preheat the oven to 350F and prep two bowls, one with the shredded chicken and one with the cheese. Spray a 9x13 casserole dish with cooking spray and set aside.
2. In a skillet, heat the enchilada sauce. Don't make it too hot! Here's why: to keep the corn tortillas from breaking when you roll them, they need to be moistened. Most traditional recipes have you dip them in hot oil briefly to make them soft and pliable. But this recipe makes it easy and just uses the enchilada sauce.
3. Once your enchilada sauce is warm enough, start dipping your corn tortillas in it for 3 to 5 seconds each, coating them on both sides.
4. Place the tortilla in the casserole and sprinkle on some chicken and cheese. Then roll it up and move it to one corner of the dish. Repeat until the entire casserole dish is filled. I typically am able to get 9-10 enchiladas in a row along the long side and then 2 along the top in two rows for a total of 13-14 enchiladas in one pan.
5. Pour the remainder of the sauce across the tops of the enchiladas. Sprinkle the remaining cheese on top and cover the dish with foil.
6. Bake for 30 minutes with the foil on, then remove the foil and bake another 5 to 10 minutes. I like to broil the top for about 2 minutes to make it nice and toasty.
7. Serve and enjoy with a dollop of sour cream on top and a nice cold Mexican beer!

TIP: Like our friends, you can use turkey as well. They sell it here in the rotisserie case at the grocery store. Or, use leftover Thanksgiving/Christmas turkey for a fun version of holiday leftovers! You can also make these with red enchilada sauce and omit the chicken, or omit the chicken and keep the green sauce. That's what makes this dish great; easy to shop for, easy to make, and boy oh boy does it taste good!

Enjoy!
Kelly

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