We recently made a big out-of-state move and as you can imagine, life has been busy. It's been a wonderful kind of busy, but busy nonetheless. Before we moved, someone asked if I would share this Salsa Verde Chicken Enchilada recipe. Naturally, in true Kendra fashion, I could not remember who asked for it. If you requested this recipe and I never delivered, I hope you'll forgive me. (Smile)
Because it's after Thanksgiving and everyone is recovering from"turkey comas," it's a nice time to share something non-seasonal. Everyone in America has a favorite Mexican dish that they routinely make at home. This is one of mine. These enchiladas are easy to throw together and it's simple to double (or triple) the recipe for larger crowds. This is also a fantastic freezer meal. To freeze, just prepare the enchiladas, cover, and place unbaked into the freezer. You could also cover and store them in the refrigerator for up to two days before baking.
I will offer one tidbit of advice. If you are anything like me, don't try to talk and serve this meal at the same time. I once told our sweet guests that we were having Green Chicken Enchiladas. Folks, green chicken just doesn't sound appealing and it will leave your friends wondering if they should head for the foothills. I'm happy that our company decided to stick around. One day, I'll learn that I'm not very good at multitasking. (Smile)
Salsa Verde Chicken Enchiladas
Active Time: 20 minutes
Total Time: 1 hour
Yield: 8-10 enchiladas
1 rotisserie chicken
1 24 oz jar of salsa verde
2 cups of sour cream
2 cups of shredded cheddar or Mexican style cheese
1 7 oz can chopped green chilis
8-10 flour tortillas
Garnish of lettuce and tomatoes (optional)
Preheat oven to 400 degrees.
Lightly spray a 9 x 13 baking pan with cooking spray.
Shred chicken in a large bowl.
Fold 1 cup of sour cream, 1 cup of cheese, and green chilis into shredded chicken.
In medium-sized bowl, combine salsa verde and one cup of sour cream.
Spread 1/3 cup of salsa and sour cream mixture into baking dish.
Place a generous 1/4 cup of the shredded chicken mixture into each flour tortilla. Roll and place in pan.
Pour remaining salsa and sour cream mixture over prepared enchiladas.
Cover with foil and bake for about 35 minutes or until bubbly.
Remove foil, top with remaining cheese and bake an additional 5 minutes.
Top with lettuce and tomato garnish, if desired. Serve with your favorite Mexican condiments.
For a printable version of this recipe, click here.
My family likes to top these off with Sriracha sauce and sour cream. What condiments would you serve?