What’s for dinner? Make Chicken Enchiladas with Salsa Verde!
You can have a fiesta any night for supper with this simple and fast recipe.
Cooking “South of the Border” dishes at home is easy thanks to all the wonderful Mexican foods that are now available at the supermarket.
This family-friendly enchilada dish gets its flavor from the distinctive salsa verde. Salsa verde is a tangy green salsa made from tomatillos instead of tomatoes. It is possible to make your own, but it’s more convenient, and equally as tasty, to use the jarred variety.
Using short-cut ingredients like jarred salsas, shredded cheeses, and rotisserie chickens can take the stress out of cooking, without compromising flavor.
The simple filling is made from shredded cooked chicken, sour cream and salsa verde.
To assemble, simply spread a thin layer of salsa verde on the bottom of a casserole dish. Then stuff corn tortillas with the filling and a pinch of shredded Monterey Jack cheese. Place the tortillas “seam side” down in the dish snuggled tight together. Then top with more salsa verde and shredded cheese.
Bake for about 30 minutes until the cheese is melted and bubbly.
One important tip is to warm the tortillas before stuffing them with the filling. This will make them more pliable and easier to roll. You can warm corn tortillas on an ungreased skillet over medium-high heat for 10 seconds on each side or by wrapping up 4 to 6 tortillas between two damp paper towels and microwaving for 30 seconds.
These enchiladas can be assembled up to one day in advance and refrigerated, making them perfect for both everyday dinners and for entertaining.
This is Jennifer Chandler with The Weekly Dish. Bon Appetit!
Chicken Enchiladas with Salsa Verde
- 3 cups shredded cooked chicken
- 1 cup sour cream
- 2 jars (16-ounce) salsa verde, divided
- Kosher salt and freshly ground black pepper
- 12 small (4-inch) corn tortillas
- 2 cups shredded Monterey Jack cheese, divided
Preheat the oven to 350 degrees.
Place the cooked chicken in a medium mixing bowl. Add the sour cream and 1 cup of the salsa verde and toss to evenly coat. Season with salt and pepper to taste. Set aside.
Evenly spread 1 cup of the remaining salsa verde over the bottom of a 9- x 13-inch baking dish. Warm the corn tortillas according to the package directions. In the center of each tortilla, place 1/12 of the chicken mixture (about 2 generous spoonfuls), sprinkle with a generous pinch of the cheese, and roll the tortilla to enclose the filling. Place the enchilada seam side down in the pan. Repeat with the remaining tortillas. Pour the remaining salsa verde over the top of the enchiladas and sprinkle with the remaining cheese. Bake uncovered until the cheese is melted and bubbly on top, about 30 minutes. Serve hot.
Serves 6.
Printed with permission from “Simply Suppers” by Jennifer Chandler
Copyright 2020 WKNO
