Enchiladas Verdes (Green Enchiladas with Chicken & Cheese)

Enchiladas verdes has been one of my all-time favorite dishes for almost my entire life. So, naturally, I am drawn to every version that I come across! I liked how this version included cheese in the filling rather than melted over the top. These enchiladas were also extra saucy- loved it.

This recipe was adapted from Christopher Kimball’s Milk Street magazine. I used poached chicken thighs but rotisserie chicken meat could be used as a shortcut.

We ate the enchiladas garnished with chopped onion and cilantro with rice and refried beans on the side. I cooked the rice in the chicken poaching liquid which made it extra flavorful. Great.

Yield: 4 servings (8 enchiladas)

• 3 T extra-virgin olive oil, divided
• 3 medium-large poblano chilies (about 12 to 14 oz), stemmed, seeded, and chopped
• 1 pound tomatillos, husked, cored, and chopped
• 1 medium yellow or white onion, chopped, plus more for garnish, if desired
• 8 medium garlic cloves, smashed and peeled
• 1 T ground cumin
• 1/2 cup chicken stock, plus an additional 2 cups if poaching the chicken
• 1 cup lightly packed cilantro leaves and stems, rinsed and dried, plus more for garnish
• Kosher salt and freshly ground black pepper
• 1 pound boneless chicken (I used 3 boneless, skinless chicken thighs) (or 1 1/2 cups finely chopped cooked chicken)
• 6 oz Monterey jack or whole-milk mozzarella cheese, shredded (1 1/2 cups)
• 2 T hot sauce, such as Cholula or Tapatío (I used Chipotle Cholula- my favorite)
• 8 6-inch corn tortillas
• lime wedges, to serve, optional
• sour cream or Mexican crema, for serving, optional
• rice and refried beans, for serving, optional

1. Place the chicken in a medium saucepan and cover with about 2 cups of chicken stock. Bring to a simmer over medium-high heat, then reduce to low, cover and cook until the thickest part of the meat registers 165 degrees for thighs or 160 degrees for breasts, about 15 to 20 minutes. Let the chicken cool in the liquid until just warm, then finely chop the meat. Reserve the cooking liquid. (Alternatively, 1 1/2 cups of chopped rotisserie chicken meat can be substituted.)
2. Preheat the oven to 475 degrees with a rack in the center position.
3. In a large pot over medium-high, combine 1 tablespoon of the oil, the chopped poblanos, cored & chopped tomatillos, chopped onion, and garlic. Cook, stirring occasionally, until the vegetables are beginning to soften, 5 to 8 minutes.
4. Stir in the cumin and cook until fragrant, about 30 seconds.
5. Add the stock and cook, stirring occasionally, until the vegetables have completely softened, about 5 minutes. Remove from the heat and let cool for 5 minutes.
6. Transfer the mixture to a food processor and process until smooth, about 1 minute.
7. Add the cilantro and continue to process until smooth, about 1 minute. Taste and season with salt and pepper.
8. Spread 1 cup of the sauce in the bottom of a 13-by-9-inch baking dish; set aside. (I used 4 individual enameled cast iron serving dishes, placing 1/4 cup of the sauce in the bottom of each dish.)
9. In a medium bowl, toss together the chicken, cheese, hot sauce, 3/4 teaspoons salt and 1 teaspoon pepper; set aside.
10. Brush both sides of the tortillas with the remaining 2 tablespoons olive oil, then arrange them on a rimmed baking sheet (its fine to overlap them slightly). Cover tightly with foil and warm in the oven just until soft and pliable, about 3 minutes. (This step is important in order to make sure that the tortillas are pliable enough to fill and roll.)
11. Uncover the tortillas; reserve the foil. Lay the tortillas out on a large cutting board (or 2) or a clean counter.
12. Divide the chicken mixture evenly among the tortillas (about 3 heaping tablespoons each), arranging the filling in a line along the bottom edge of each tortilla. (I used a 3 T cookie scoop.)
13. Working one at a time, roll up the tortillas to enclose the filling and place seam side down in a tight row down the center of the prepared baking dish. (or 2 enchiladas per individual baking dish)
14. Spoon 1/2 cup of the sauce over the enchiladas. (or 2 T per individual baking dish)
15. Cover tightly with a layer of parchment paper topped with the reserved foil. Bake until the cheese begins to melt out of the ends, about 15 minutes.
16. Meanwhile, cook 1 cup of rice in 2 cups of chicken poaching liquid, if desired. (I used white Basmati rice.) (I also warmed refried beans at this point.)
17. Uncover and spread the remaining sauce over the enchiladas. (or about 2 T per individual baking dish) Re-cover and let stand for 5 minutes.
18. Serve with lime wedges and sour cream or Mexican crema, garnished with chopped onion and cilantro, as desired.

Mushroom Tacos with Avocado-Tomatillo Sauce

More tacos to share! I served these full-flavored vegetarian tacos for our Cinco de Mayo celebration this year- with margaritas, chips, and guacamole, of course.

The recipe was adapted from The Essential Mexican Instant Pot Cookbook: Authentic Flavors and Modern Recipes for your Electric Pressure Cooker by Deborah Schneider. I used a stove top pressure cooker instead of an instant pot, but this filling could be prepared just as easily without using a pressure cooker at all. The creamy avocado sauce was amazing!

The original recipe is for “quesotacos” which the author describes as black-belt street cooking, made by browning a layer of cheese right on a griddle, scooping it up with a tortilla, and using that to wrap the filling. I opted to serve the filling over the shredded cheese in a traditional taco form. This wonderful filling is also used in enchiladas in this book. Yum!

Yield: Serves 4 to 6, with about 1 cup of Avocado-Tomatillo sauce

For the Avocado-Tomatillo Sauce:

• 1 ripe avocado, halved, pitted, and peeled
• 2 tomatillos, husked and roughly chopped
• 1/4 cup diced white onion
• 1/2 serrano chile, stemmed (and seeded, if desired)
• 1 T water
• 1/2 tsp kosher salt
• leaves from 2 sprigs cilantro, chopped (about 1 T)

For the Mushroom Tacos:

• 3 T olive oil
• 1 large white onion, cut into 1-inch dice (2 cups) (I reserved 1/4 cup of the onion for the sauce)
• 9 garlic cloves, minced (3 T)
• 1/2 cup water
• 2 tsp kosher salt
• 2 large portobello mushrooms, cut into 1-inch pieces
• 8 to 10 oz cremini mushroom, sliced or cut into quarters
• 8 to 10 oz white button mushrooms, sliced or cut into quarters
• 1/4 cup chopped fresh cilantro leaves or shredded fresh epazote
• 1/2 tsp freshly ground black pepper
• 1/8 tsp red pepper flakes
• 2 poblano chiles, roasted, seeded, peeled, and cut into 1/2-inch pieces
• 12 corn or corn-wheat tortillas
• 1 1/4 cups shredded Monterey Jack cheese
• 3/4 cup crumbled feta cheese or grated Cojita cheese
• Avocado-Tomatillo sauce, for serving
• chopped fresh cilantro, for serving

To Make the Sauce:

1. In a food processor, combine the avocado, tomatillos, onion, Serrano Chile, water, and salt.
2. Pulse until fairly smooth, about 10 pulses, scraping down the bowl as needed.
3. Add the cilantro and pulse a couple of times to combine.
4. Transfer to a bowl, then taste and adjust seasoning with salt if needed.

Note: The Sauce will keep well for 24 hours, covered and refrigerated.

To Make the Filling:

1. Place poblano chiles on a foil-lined baking sheet.
2. Broil the poblano chiles in the oven, rotating every 5 to 7 minutes, until charred and blistered on all sides. (I set my oven to Broil Max at 450F.)
3. Wrap the chiles in the foil lining, to loosen the charred skin with steam.
4. When cool enough to handle, peel, seed and dice the roasted chiles.
5. Heat the oil in a pressure cooker, instant pot, or dutch oven.
6. Sauté the onions, stirring occasionally, for about 5 minutes, until golden brown.
7. Add the garlic and cook, stirring, for about 1 minute.
8. Add the water, salt, portobello mushrooms, cremini mushrooms, and white mushrooms, then stir in the cilantro/epazote.
9. If using a pressure cooker or instant pot, secure the lip and cook on high for 1 minute. (Alternatively, cook the mixture in a Dutch oven until mushrooms have released a significant amount of moisture and are lightly browned.)
10. Use the quick pressure release. (I rotate the valve into a perpendicular position on the top of my pressure cooker.)
11. Set a colander in a bowl. Pour the mushroom mixture into the colander, reserving the liquid in the bowl.
12. Set the colander aside and return the liquid to the pot.
13. Bring the liquid to a boil, and cook for 10 to 15 minutes, until syrupy and very thick.
14. Return the mushroom mixture to the pot and stir in the black pepper, pepper flakes, and roasted and diced poblano chiles.
15. Cook, stirring occasionally, for about 3 minutes, until heated through.
16. Taste and adjust seasoning with salt and pepper, as desired.
17. Serve the mushroom filling in warm tortillas over shredded Monterey Jack and crumbled feta. Top with sauce, minced cilantro, and extra cheese, as desired.

For “Quesotacos”:  Heat a cast iron skillet over medium-high heat. Lightly oil, place a tortilla in the pan and toast for about 3 minutes, until golden brown. Turn the tortilla and top with 2 T of Jack cheese and 1 T of feta/Cojita. Continue toasting until cheese is melted, about 3 minutes more. Top with mushroom mixture, sauce, sprinkle of cheese, and pinch of cilantro. Serve immediately.

For a Grilled Corn & Mushroom Variation: Add kernels from 2 ears of grilled corn to the pot after adding the roasted poblano chiles.

Chipotle-Rubbed Chicken Sheet-Pan Dinner with Roasted Salsa Verde & Acorn Squash

I am such a sauce person! This roasted tomatillo and garlic sauce was absolutely incredible. The acorn squash is roasted on the sheet pan with the chicken and sauce ingredients, absorbing all of the flavors too. It would be a wonderful dish to serve as part of a Cinco de Mayo celebration. In fact, I might make it again on Cinco de Mayo! 🙂

This recipe was adapted from Bon Appetit, contributed by Claire Saffitz. I used boneless, skinless thighs instead of bone-in, and adjusted the method and roasting times accordingly.

I’m bringing this delicious dish to share at Angie’s Fiesta Friday #221 this week, hosted by Jenny @ Dragonfly Home Recipes. Enjoy!

Yield: Serves 4 to 5

• 12 oz tomatillos (about 6 medium)
• 8 garlic cloves
• 4 scallions
• 1 jalapeño
• 6 T extra-virgin olive oil, divided
• coarse salt
• 10 boneless, skinless chicken thighs (about 3 lbs), trimmed
• 2 T adobo sauce, from 1 can chipotles in adobo
• 1 tsp honey
• 1 tsp ground cumin, divided
• 1 medium acorn squash
• ½ bunch cilantro, divided
• lime wedges, for serving
• brown Basmati rice, for serving

1. Place a rack in upper third of oven; preheat to 425°, preferably on convection roast.
2. Start by assembling all the ingredients for the salsa: Remove husks from the tomatillos and rinse. Cut any larger ones in half and arrange on a baking sheet.
3. Smash the garlic cloves with the flat side of your knife and remove skins. Add to baking sheet with tomatillos.
4. Trim ends of scallions and discard, then cut scallions crosswise into 1-inch pieces. Add to baking sheet.
5. Cut the jalapeño in half lengthwise, pull out stem and ribs, and place on baking sheet. Wash hands!
6. Drizzle 2 T oil over vegetables; season with salt. Toss with hands to coat, then push vegetables to one side of baking sheet so they’re taking up about one-third of sheet; set aside.
7. Cut the acorn squash in half and scoop out seeds with spoon. Cut each half in quarters again to make 8 equal wedges.
8. Arrange squash on baking sheet on the opposite side of the baking sheet from the tomatillos (leaving room in the center for the chicken). (I placed each slice on its side so that it could absorb more pan drippings.)
9. Drizzle squash with 2 T oil. Season with salt and sprinkle with remaining ½ tsp cumin.
10. Place baking sheet with tomatillo mixture and acorn squash in the preheated oven for 12 minutes while you prepare the chicken.
11. Pat the chicken thighs dry with paper towels. Season all over with salt.
12. Whisk 2 T adobo sauce (from 1 can chipotles in adobo), 1 tsp honey, ½ tsp cumin, and 2 T oil in a large bowl until smooth.
13. Add chicken to bowl and toss with tongs until coated.
14. After the vegetables have par-baked for 12 minutes, arrange chicken, using tongs, in the center of the baking sheet.
15. Roast until chicken thighs are browned on top and meat is cooked through (165 degrees on an instant-read thermometer), tomatillos are lightly charred on top, and squash is fork-tender about 20 additional minutes.
16. Let cool slightly. While chicken is cooling, pick about ½ cup cilantro leaves from bunch, reserving stems, and set aside for serving.
17. Transfer chicken and squash to a platter.
18. Tip all remaining ingredients, along with ½ cup of pan juices, into a blender. (I used a Vitamix.) Add cilantro, stems and all; season with a bit more salt. Blend, thinning with more pan juices if needed, until smooth and pourable.
19. Spoon salsa over platter and top with reserved cilantro leaves.
20. Serve with brown Basmati rice and lime wedges alongside.

One Year Ago: Roasted Chicken Thighs over Herbed Pea & Spinach Puree

Two Years Ago: North African Meatballs

Four Years Ago:

• Creamy Poblano & Ancho Chicken Tacos: Mix & Match Fillings
• Rick Bayless’ Red Mole Enchiladas with Shredded Chicken

Five Years Ago:

• No-Bake Vegetarian Enchiladas with Smoky Tomatillo Salsa
• Creamy Chicken & Greens with Roasted Poblano Tacos
• Tacos with Tangy Cilantro Chicken
• Rick Bayless’ Swiss Chard Tacos with Caramelized Onion, Fresh Cheese, & Red Chile

Pork Chile Verde

As I love sharing recipes, I am also thrilled when someone shares a recipe with me! 🙂 My son’s swimming coach texted me the link to this wonderful dish after she made it for her family. What fun! She knew we would enjoy it too.

This recipe was adapted from Today.com, contributed by Padma Lakshmi. I doubled the garlic, reduced the pork, used large onions, and seeded the jalapeños. We ate it over brown Basmati rice with cornbread on the side. Full-flavored and absolutely fabulous!

Yield: Serves 6

• 1 pound tomatillos, husks removed and quartered
• 2 avocados, peeled and pitted
• 4 jalapeños, seeded
• 1 cup fresh cilantro
• 4 tablespoons lime juice
• coarse salt
• 3 tablespoons plus 2 teaspoons olive oil, divided
• 2 tablespoons white wine vinegar
• 8 cloves garlic
• 2 tablespoons sesame seeds, divided
• 2 large yellow onions, diced
• 1 tablespoon dried oregano, preferably Mexican
• 1 teaspoon cumin seeds
• 1 teaspoon crushed red pepper flakes
• 1 1/4 to 1/2 pounds ground pork
• 1 shot tequila, preferably Alejo
• 15 oz can cannellini beans, drained
• 2 cups chicken stock
• 1 lime, juiced, optional
• rice, for serving, optional

1. In a blender (I used a Vitamix), combine the tomatillos, avocados, jalapeños, four cloves of garlic, cilantro, lime juice, 2 teaspoons of olive oil, salt, 1 tablespoon of sesame seeds and 2 tablespoons of white wine vinegar. Puree until smooth. (Side note: This makes a great salsa verde sauce on its own; you may want to buy double the ingredients and use the extra as a dipping sauce for other savory treats!)
2. In a heavy soup pot, heat 3 tablespoons of olive oil over medium heat. Slice remaining four cloves of the garlic in half, and cook for 1 minute.
3. Add the onions, oregano, cumin, remaining sesame seeds and red pepper flakes, and cook for 4 to 5 minutes, until onions are translucent.
4. Add the ground pork and cook until no longer pink, about 6 minutes.
5. Add in the shot of tequila.
6. Add the tomatillo sauce, beans and water or stock to the pork mixture.
7. Bring to a gentle boil. Reduce heat to low, and simmer for 30 minutes, stirring often.
8. Stir in the lime juice just before serving, if desired.

One Year Ago:

• Chorizo-Potato Tacos

Two Years Ago:

• Corn Queso Fundido
• Dark Meat Chicken Chili

Three Years Ago:

• Chicken Chili with Chipotle and Poblano Chiles
• Slow-Cooker Chicken Mole

Four Years Ago:

• Chipotle Chicken & Rice
• Enchiladas Suizas

Slow-Cooker White Bean Chicken Chili with Salsa Verde

My slow-cooker is really underutilized. When I saw this recipe on one of my favorite blogs, Dave Bakes, I fell in love with it. It had SO many of my favorite flavors. I loved that the chicken thighs and beans actually cooked in the salsa verde. The salsa imparted such a fabulously tangy and spicy flavor. What a wonderful slow-cooker meal!

A while ago, Dave of Dave Bakes convinced me to get a Pullman loaf pan… so I had to make a Pullman loaf of cornbread to accompany this meal. It was only fitting. 😉 Spicy and Great!

Yield: Serves 6 to 8

• 2 T extra-virgin olive oil
• 5 boneless skinless chicken thighs
• 12 to 16 ounces chicken sausage (about 5 links), such as chicken apple sausage or chicken other smoked chicken or turkey sausage
• 1 cup chopped yellow onion
• 8 large garlic cloves, minced
• 2 cans (about 16 ounces each) organic Great Northern Beans, drained and rinsed
• 2- 12 oz jars tomatillo salsa, about 1 1/2 cups
• 1 cup chicken stock
• 1 can (14.5 ounces) diced tomatoes with juice, fire-roasted, chili-style, or plain
• 1 cup frozen corn kernels
• 2 T finely chopped jalapeno peppers, or mild chile peppers (I used canned fire-roasted jarred green chilies)
• 1 1/2 tsp ground cumin
• 1/2 tsp coarse salt
• 1/4 tsp freshly ground black pepper
• dash cayenne pepper, optional
• sour cream, creme fraiche, or plain Greek yogurt, for serving, if desired
• fresh cilantro, for serving, if desired
• lime wedges, for serving, if desired

1. In a large skillet, heat olive oil over medium heat. Add the onions, diced chicken, and sliced sausage; sauté until onions are tender and chicken is cooked through.
2. Put the drained beans in a 4 to 6-quart slow cooker; add the skillet mixture and all remaining ingredients except the garnishes (sour cream (etc.), cilantro, and lime wedges).
3. Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours. (I cooked mine on low for 7 hours.)
4. To serve, top with a dollop of sour cream/yogurt/creme fraiche, sprinkle of chopped cilantro, and a lime wedge, as desired.

One Year Ago:

• Pumpkin Pie Dump Cake

Two Years Ago:

• Pecan Shortbread Cookies
• Gluten-Free Hazelnut & Dark Chocolate Brownies

Three Years Ago:

• Tomatillo Chicken
• Pumpkin Bread

Greens & Chayote Enchiladas with Salsa Verde

These wonderful, vegetarian, no-bake enchiladas claimed to be light and satisfying- a pretty accurate description! Perfect warm weather Mexican fare. Fresh and fabulous. 🙂 This recipe was adapted from the New York Times, contributed by Martha Rose Shulman.

Inspired by my food blog friends who have made their own birthday cakes, etc., I made this dish for my own birthday dinner!! I prepared the filling a day in advance (no work on the big day!) and we ate them after a relaxing day in the sunshine. My husband made my favorite Huevos Rancheros for breakfast (I am obviously a Mexican-food lover), and I was greeted with a surprise birthday cake from my girlfriend when I got home! ❤ What a great day! Maybe getting older isn’t so awful….

I’m bringing my special dish to share at Angie’s Fiesta Friday #74 (belatedly, again…), co-hosted by Loretta @Safari of the Mind and Caroline @Caroline’s Cooking. As another surprise birthday gift, my dish from Fiesta Friday #73 was featured this week! Yay!! Check it out & Enjoy! 🙂

Yield: Serves 8

• 1 pound Swiss or rainbow chard, or a combination
  
• 2 medium-size chayote or summer squash (about 1 1/4 pounds), cut in small dice (4 cups diced)
  
• 1 pound fresh tomatillos, husked and rinsed
  
• 2 jalapeño or 2 to 3 serrano chiles, stemmed
  
• ½ white onion, coarsely chopped
  
• coarse salt to taste
  
• 4 large peeled garlic cloves; 2 whole and 2 minced
  
• 12 cilantro sprigs, plus chopped cilantro for garnish
  
• 1 tablespoon canola or grapeseed oil
  
• 2 ½ cups chicken or vegetable stock
  
• 2 tablespoons extra-virgin olive oil
  
• 1 teaspoon dried oregano, preferably Mexican
  
• freshly ground black pepper
  
• 18 corn tortillas
  
• About 1/2 cup crumbled queso fresco or feta

1. Peel and dice the chayote squash.
2. Strip chard leaves from stems and wash in 2 changes of water. Keep leaves whole.
3. Rinse chard stems and cut in small dice if wide, or, if thin, slice crosswise 1/4 inch thick. (I cut my wide stems into thin strips and then sliced all of them crosswise 1/4 inch thick.) Set aside stems with chayote in one bowl and leaves in another.
4. Make the salsa verde: Combine tomatillos, jalapeños and onion in a large saucepan or Dutch oven; cover with water and bring to a boil. Reduce heat and simmer 10 minutes, until tomatillos have gone from pale green to olive and have softened. Using a slotted spoon or a Chinese strainer, transfer tomatillos, onion and one of the jalapeños to a blender. (I used a Vitamix!) Do not drain water from pot. Let vegetables cool in the blender while you blanch greens and chayote.
5. Add more water to the pot so it is about 2/3 full. Return to a boil, salt generously, and add the chard leaves. Blanch until tender, 1 to 2 minutes. Transfer leaves to a bowl of cold (ice) water to quickly shock, then drain and dry. Chop coarsely and set aside.
6. Return water to a simmer and add chayote and chard stems. Simmer 5 minutes, or until just tender. Drain through a colander and again on paper towels.
7. Add whole garlic cloves and cilantro sprigs to ingredients in blender and blend until smooth. Taste for heat and add remaining jalapeño if desired. (I only used one jalapeño- and the salsa had quite a kick!)
8. Heat 1 tablespoon canola oil in a large, heavy saucepan over medium-high heat. When hot, add tomatillo purée and partly cover to protect from splattering. Cook, stirring often, until it thickens and begins to stick to the pan, about 5 minutes.
9. Stir in stock, add salt to taste, and bring to a simmer. Cook uncovered for 20 minutes, stirring often, until sauce is thick and coats the front and back of a spoon. Taste and adjust seasoning.
10. Heat olive oil in medium skillet over medium heat and add minced garlic. When fragrant, after about 30 seconds, stir in oregano, blanched and chopped leaves, stems, and chayote. Cook, stirring for about 3 minutes, until tender, fragrant and coated with oil. Season with salt and pepper. Stir in 1 cup salsa verde and set aside.
11. Place tortillas in a tortilla warmer or on a microwave safe plate. Cover with a damp paper towel and cover with warmer lid, or with plastic wrap if using a plate. Microwave on high for 1 minute. (Alternatively: Prepare the tortillas: Heat 1/3 cup canola oil in a medium skillet over medium heat, until oil bubbles around the edges of a tortilla when you dip it into the pan. Place a platter covered with paper towels next to pan. Using tongs, slide tortillas, one at a time, into hot oil. As soon as tortilla begins to puff, about 10 to 15 seconds, flip over and leave another 10 to 15 seconds. Immediately remove from pan and drain on paper towels. Cover with foil to keep warm.)
12. One by one, quickly dip tortillas into the remaining warm salsa verde, lay on serving platter, and top with about 1/4 cup filling. Roll up tortilla and place seam side down on platter. When all tortillas have been filled, pour remaining salsa verde on top, sprinkle with cilantro and queso fresco (or feta) and serve.

One Year Ago:

• Shortcut Enchiladas Verdes

Two Years Ago:

• Cinco de Mayo Chicken Tinga Tacos
• Mexican Scrambled Egg & Bacon NYSSMA Celebration Tacos

Shortcut Enchiladas Verdes

My family is in love with Mexican food. 🙂 Because I had difficulty choosing a single celebratory Cinco de Mayo dish this year, we celebrated Cinco de Mayo and Seis de Mayo!! Why not? Yum…

Because I have been so busy doing springtime yard work, I have had less time to spend in the kitchen… I simplified this Everyday Food recipe to make it a relatively quick cooking dinner- especially for enchiladas. The original recipe used jarred salsa in the sauce, the first shortcut, and I substituted rotisserie chicken meat in lieu of cooking the chicken myself to simplify it even more. It was super cheesy and delicious!! We ate leftovers for Siete de Mayo too- the best! 🙂

Note: To make these up to a day ahead, prep and assemble the enchiladas; cover and refrigerate. The next day, bake and serve.

Yield: Serves 6 to 8

• 1 rotisserie chicken, meat shredded, skin and bones discarded (about 1 1/2 pounds of shredded chicken meat)
• 7 garlic cloves, peeled and minced
• 2 jars (12 ounces each) medium green salsa (I used Trader Joe’s)
• 3/4 cup heavy cream
• 16 corn tortillas (6-inch)
• 12 ounces Monterey Jack cheese, coarsely shredded (3 cups)
• 1/2 cup fresh cilantro, chopped (optional)

1. Preheat oven to 350 degrees (convection).
2. Remove the meat from the rotisserie chicken and coarsely shred. Discard skin and bones.
3. In a large bowl, combine salsa and cream.
4. In a large bowl, combine shredded chicken, minced garlic, and 1/2 cup salsa mixture.
5. Cover the bottom of a 9-by-13-inch with about 1/2 cup of the salsa mixture.
6. Stack tortillas flat, and wrap in damp paper towels; microwave on high for 1 minute to soften. (I use a tortilla warmer.)
7. Working with one tortilla at a time, dip in salsa mixture, lay flat, and fill with 1/3 cup chicken mixture. Roll up and arrange, seam side down, two rows of 7 enchiladas lengthwise and the 2 remaining crosswise in a 9-by-13-inch baking dish.
8. Top with remaining salsa mixture, then cheese.
9. Bake until cheese is browned and salsa is bubbling, 35 to 45 minutes; let rest 10 minutes. Serve, sprinkled with cilantro, if desired.

One Year Ago:

• Cinco de Mayo Chicken Tinga Tacos

If you like this you may also like:

• Tomatillo Chicken
• Roasted Vegetable Enchiladas with Creamy Tomatillo Sauce and Melted Cheese