Generous Potluck Enchiladas Verdes

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READY IN: 1hr 20mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Boil chicken. Save the broth and use it to cook 1-1/2 cups rice to make 3 cups total cooked rice. Shred chicken.
  • In a large skillet, sauté onions and peppers in oil until soft; set aside.
  • In large bowl, mix rice, chicken, 1-1/2 cups of the cheese, and ½ cup of the green enchilada sauce (save the rest to pour over at the end).
  • Use a large rectangular casserole dish, a minimum of 13 by 9 inches, or use two dishes. Barely coat bottom of casserole dish with enchilada sauce. Divide chicken rice mixture into 9 portions, and roll up one portion in each flour tortilla. Stack rolled tortillas close together in dish(es).
  • Carefully pour enchilada sauce over rolled-up tortillas, separating them so that all the sauce penetrates between the tortillas to the bottom of the dish.
  • Scatter sautéed onions and peppers over the casserole.
  • Sprinkle remaining cheese over casserole.
  • Bake in a 375 degree oven for 40-50 minutes, until cheese is bubbly and casserole is heated through.
  • Before serving, cut the enchiladas down the middle. They are large enough that one enchilada will feed two people (unless you’ve got a really hungry person!).
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