This recipe is from the Aug/Sept 09 edition of Cook's Country Magazine. This was a HUGE hit in my house. I loved the fresh and clean taste of the cilantro and lime. I opted to use Pepper Jack cheese instead of the Mexican blend to kick up the flavor profile even more. It's easy enough to freeze the enchiladas in bulk as well. I paired it with a fresh green salad. This is a keeper.
Green Chicken Enchiladas
recipe adapted from Cooks Country ~ Aug/Sept 09
2 (10 oz) cans green enchilada sauce
1 3/4 cups chopped fresh cilantro
juice of 1/2 lime
1 rotisserie chicken, skin discarded, meat shredded into bite sized pieces (about 3 cups) *
2 1/2 cups shredded Mexican Cheese blend ( I used Pepper Jack Cheese for an extra kick)
12 (6-inch) corn tortillas
1. Adjust oven rack to middle position and heat oven to 400 degrees. Grease 13x9-inch baking dish. Puree enchilada sauce and 1 cup cilantro in blender. Combine 1 cup enchilada sauce mixture, lime, chicken and 1 1/2 cups of cheese in large bowl to combine. Season with salt and pepper.
2. Wrap tortillas in clean kitchen towel and microwave until pliable. 30 to 90 seconds. Top each tortilla with 1/4 cup chicken mixture and roll tightly. Arrange, seam-side down, in prepared baking dish. Spray lightly with cooking spray, then top with additional 1 cup enchilada sauce mixture and remaining cheese. Bake until cheese is melted and enchiladas are heated through, 15 to 20 minutes. Sprinkle with remaining cilantro. Serve, passing remaining sauce at the table.
*you can also just roast a chicken yourself or bake off some chicken pieces.
The enchilada filling ready to go.
Labels: 30 minute dinner, chicken, In the Kitchen, tex-mex