Prep 10 mins
Cook 30 mins
This is a recipe that was in USA weekend, Jan26-28th. That's the magazine that comes in the Sunday paper. I tried this, and we loved it. I cut the recipe in half, and it still made 8 enchiladas. And also, I used just simple salsa in place of the salsa verde that was called for.I had made a rotisserie chicken on Saturday, and had the two thighs leftover. It made plenty of chicken for the following recipe.I also used dried cilantro and guessed at the amount.I used low carb tortillas also.I chopped the onion fine and added it with the chicken.Serves 4, with two enchiladas each.
- 2 cups rotisserie-cooked chicken, shredded
- 2 cups salsa verde, divided
- 1 1⁄2 cups monterey jack cheese, shredded, divided
- 1⁄4 cup fresh cilantro, chopped, and divided
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 8 corn tortillas
- 1⁄4 medium white onion, sliced thin
- sour cream, to serve (optional)
- guacamole, to serve (optional)
- heat oven to 400°F.
- Mix chicken with 1/4 cup of the salsa, 3/4 cup of the cheese. Add the cilantro salt, and pepper, and the onion. Spread half of remaining salsa in bottom of a baking dish.
- Microwave tortillas on high power in a microwave safe plastic bag until warm, about 45 seconds.
- Working with one at a time, spoon about 1/4 cup of chicken filling into tortilla and roll into a cylinder and place seam side down in baking dish. Drizzle enchiladas evenly with remaining salsa, and top with the rest of the cheese.
- Lighly spray a sheet of foil with cooking spray, cover dish and bake til heated through, about 30 minutes.
- Remove foil and serve with sour cream and guacamole if desired.
Good and easy. I followed the recipe and it actually made 10 enchiladas using 8" tortillas. Luckilly I had extra cheese & salsa verde. I soak my torts in hot oil for a few seconds rather than microwave them, added a pinch of cumin to the chicken mix and plated with cilantro leaves and jalapenos on the side.
I probably shouldn't put any stars, because I changed the way I made the recipe a bit. I used 1 (13 oz.) can of chicken (and shredded it up completely), 24 oz. total salsa Verde, 1 tablespoon dried cilantro, and a heaping tablespoon of dry, minced onion. I also added 1 tsp. of cumin to the filling. I mixed about 1/2 cup salsa in with the filling, and I made it as a layered casserole, because my corn tortillas were only 6 inches, and they only would've made taquitos otherwise. Haha I put about 1/2 c. salsa Verde in the bottom of an 8x8 pan, put a layer of ripped up corn tortillas (not microwaved), spread half the chicken mixture, poured about 1/2 c. salsa Verde, put another layer of corn tortillas, the rest of the chicken mixture, another layer of ripped tortillas, the remaining salsa Verde that was left, and a final topping of cheese (I used a bit more cheese than the recipe called for). It took 25 minutes in the 400 degree oven to brown a bit on top, and I left it uncovered the whole time. One of the kinds of cheeses I used (I used 3) had jalapenos, habaneros, and chipotle pepper flakes mixed in it, so it made it nice and spicy (but not too bad - how we like stuff). My husband commented several times how good it was. I will definitely keep this recipe, and maybe sometime I'll make the enchilada version! :) Thanks so much!
Very Yummy! Was very easy to make. I microwaved my tortillas and they were fine.