Chicken Enchiladas with Salsa Verde
My recipe for Chicken enchiladas is so simple compared to many recipes I read out there. Perhaps because it was a “go to” when the kids were small simply because they loved it so much! So on busy nights when you don’t have a lot of time but want to get a great dinner on the table, why make it difficult? With all the short cuts available to us these days, this dinner goes together lickity split!
I like to use corn tortillas for this recipe as I believe it adds a lot more flavor, but you can use flour if you prefer. I also use rotisserie chicken which you can either make your self or pick up at the grocery store. Heck, you can even pick it up already pulled off the bone at Costco and save even more time! One Rotisserie chicken can make for 2-3 dinners for your family if planned correctly. This is just one example of how you can stretch your dollar and still provide a nutritious meal for your family using one juicy pre- cooked, store purchased chicken!
Once again, if you want to make your own salsa verde you can, and I have with fresh tomatillos. Yes it is delish, but on a busy school or work night canned green enchilada sauce works just fine. I used La Victoria “Medium”, and found it was never “too Hot” for anyone at the table. (Remember, If you prefer you can use Red Enchilada sauce too)!
Making this for your family or for a crowd, it is a pleaser and comfort food as well. doll it up with hot sauce, green onions, more cilantro, sliced avocado, fresh tomatoes or sliced black olives. Always have tortilla chips on the side for scooping up the cheesy goodness too!
ingredients
10 Corn tortillas
3 cups Green Enchilada sauce
12 ounces shredded cooked chicken ( I use Rotisserie chicken)
8 ounces Monterey Jack cheese shredded
8 ounces cheddar cheese shredded
sour cream to taste ( try the Mexican sour cream, it thicker and richer)
chopped fresh cilantro to taste, optional
chopped green onions, optional
1 small can of green chiles
Instructions
Preheat oven to 350˚F.
Brush a 9 x 13-inch baking dish with olive oil. Pour in 1 cup of green enchilada sauce and smooth to an even layer with the back of a spoon.
Place one tortilla on a plate and top with 2 tablespoons of sauce, using the back of a spoon to spread it evenly almost to the edges. Top with 1 1/2 ounces shredded chicken and a tsp of green chiles across the center. Sprinkle with a half ounce each of Monterey Jack and cheddar. Place in one end of prepared baking dish. Repeat with remaining tortillas. one the pan is full of filled tortillas, top off any of them with remaining filling then roll and tuck under each one. it’s easier to do the “rolling'“ now than when you only have a few in the pan and they want to un-curl and not stay in place.
Top enchiladas with remaining sauce, spreading it out to the edges. Sprinkle with remaining cheese. Bake uncovered 25 to 30 minutes until enchiladas are heated through and cheese is melted. Serve topped with sour cream and fresh cilantro.
Notes
Use more or less enchilada sauce to suit your taste. I like them pretty saucy!
Plus, I love to have toppings on the side to be able to “personalize” your enchilada, like I mentioned above. Hot sauces, more cheese, green onions, chips, refried beans just to name a few.
