Enchiladas Verde

I don’t cook Mexican food often.  When I do, my kitchen looks like it has been run over by a semi-truck.  But oh my, it is worth every bit of messiness I created!  Everytime I make Enchiladas, Eric says, “I don’t know why we ever go out for Mexican food.  The best enchiladas in town are made in your kitchen.”  

Enchiladas are so simple to put together, just messy.  I asked Eric if he wanted red or green sauce.  He replied, “Both.”  No surprise there.  I use premade sauces, they are delicious and I see no need to mess with quick and easy.

These are the two sauces I have used for years. If it ain’t broke….do go fixin’ it!

I knew I was going to make the pan half green and half red to make Eric’s enchilada dream come true.  I am thoughtful that way.  So I used both of these sauces.

Let’s get these going so we can start eating!

Get yourself a rotisserie chicken from the grocery store and debone that baby.  Then lick your fingers and sneak some bites!

Preheat oven to 400 degrees.

 Mix chicken (deboned rotisserie) with ¾ cup salsa verde, 1 ½ cups cheese, salt and pepper to taste.  Repeat substituting the red sauce for the salsa verde.  (You may also add cilantro if you prefer.)

Spread 1 cup salsa in a 13×9” baking dish.  I used the salsa verde for this step.  I think it has so much more flavor.

Wrap tortillas in two damp paper towels and microwave until warm and pliable.

Spoon ¼ chicken filling onto a tortilla.  Roll into a cylinder and place seam side down in baking dish.  Repeat with remaining filling and tortillas.

Drizzle enchiladas with 1 ½ cups salsa if you are only using one sauce.  If using two like I did, drizzle 3/4 cup of red sauce on half of enchiladas, and 3/4 cup of salsa verde on the other half.

Sprinkle chopped onion on top of dish.

Sprinkle with remaining 1 ½ cups cheese.

Spray a large sheet of foil with vegetable cooking spray.

Cover baking dish with foil, oiled side next to tortillas, and bake until heated through, about 30-40 minutes.

Right out of my beloved oven, Edna. She never fails me.

So good!  Seriously, better than a restaurant!

I am not sharing how many times we refilled our plate.  That is just between Sir Streusel and myself.  But be assured, we were full, content, and may have needed a tums or two….or three!

Enjoy!

Love ya,

Jody and Edna

Salsa Verde Enchiladas
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Ingredients
  1. 4 cups shredded rotisserie, cooked chicken
  2. 32 oz. salsa verde, divided
  3. 3 cups grated Monterey Jack cheese, divided
  4. Corn tortillas
  5. ½ onion—chopped
Instructions
  1. Preheat oven to 400 degrees.
  2. Mix chicken with ¾ cup salsa verde, 1 ½ cups cheese, salt and pepper to taste.
  3. (You may also add cilantro if you prefer.)
  4. Spread 1 cup salsa in a 13x9” baking dish.
  5. Wrap tortillas in two damp paper towels and microwave until warm and pliable.
  6. Spoon ¼ chicken filling onto a tortilla. Roll into a cylinder and place seam side down in baking dish.
  7. Repeat with remaining filling and tortillas.
  8. Drizzle enchiladas with 1 ½ cups salsa.
  9. Sprinkle chopped onion on top of dish.
  10. Sprinkle with remaining 1 ½ cups cheese.
  11. Spray a large sheet of foil with vegetable cooking spray.
  12. Cover baking dish with foil, oiled side next to tortillas, and bake until heated through, about 30-40 minutes.
  13. Serve with sour cream, remaining salsa verde, and diced jalapenos if preferred.
Notes
  1. You can subsituted Enchilada Red Sauce for the Salsa Verde, or use half Red Sauce and half Salsa Verde.
Adventures with Edna http://adventureswithedna.com/
 

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