Chicken Enchiladas with Salsa Verde and Wild Rice


I'm always looking to try something different in the kitchen. While I don't mind spending a few hours cooking up a good meal, I also appreciate when I can find dishes that are quick, easy, and don't compromise when it comes to taste.  Mexican dishes are one of my favorite types of food and I was just thinking the other day about how I've never tried my hand at making anything other than tacos. Well I did a little research and came across a few variations of enchiladas and decided why not give it a spin?

It's a super easy dish with minimal steps and ingredients and most importantly an instant crowd pleaser (my family raved about how delicious it was) So I figured I should share the joy ^_^

Directions:

The first thing you're going to need is chicken. You could use skinless, boneless chicken tenderloins cooked over the stove and seasoned with salt and pepper to taste. But since I wanted to keep it quick and simple I used a cooked rotisserie chicken from the grocery store. Pull all of the chicken from the bone and chop or shred finely with a fork or knife, be sure to discard the skin.


You're also going to need fresh cilantro, I like to get anything that requires chopping out of the way first so chop the fresh cilantro and set aside.


Now to make the sauce you'll need to heat some lemon juice, olive oil,  and minced garlic over the stove for about 30 seconds over medium heat.


Next add Salsa Verde, which is just green salsa that you can find in any grocery store. I actually forgot what brand I used, Goya and Herdez are both good brands but any type will suffice. After adding the salsa mix in some sour cream to thicken up the texture of your sauce.


Once mixed thoroughly together set aside 1 cup of the sauce, you will use this later as a topping. 


Now go ahead and add the shredded chicken, chopped cilantro and some shredded cheese to the sauce.


Mix together well. 


Now add a couple spoons of the chicken mixture to about 6-8 large tortilla's and roll them up.  


Finally, once all tortillas are rolled sit them in a medium to large greased cooking dish and spread the cup of sauce we sat aside earlier on top. Then sprinkle with remaining shredded cheese. You can also sprinkle a few pieces of cilantro as a final topper (optional) if you like. Now you're ready to bake. Cook in the oven until the cheese is completely melted on top or once the sauce starts to become bubbly.


Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins  | Serves: 3-4

Ingredients: 
1 Rotisserie Chicken (or 2lbs of skinless, boneless chicken tenderloins)
6-8 large flour tortillas
1/4 cup chopped fresh cilantro
1/2 cup shredded Monterey jack cheese
1/2 cup shredded sharp cheese (or mexican)
1/2 cup of sour cream
2 cups Mexican salsa verde
2 teaspoons olive oil
2 teaspoons minced garlic
2 teaspoons lemon juice

Method:
Heat a large skillet on medium heat. Add minced garlic, olive oil, and lemon juice and cook for 30 seconds. Add salsa verde (green salsa) and heat. Stir in sour cream. Set aside 1 cup of the mixture to top the enchiladas. Add chicken, half of the cheese and fresh cilantro. Mix well. Remove the chicken mixture from the heat. Add about 2-3 tablespoons of the mixture to the center of each tortilla and roll. Place each tortilla with the seam side facing down in a lightly greased cooking dish. Top with remaining sauce and cheese. Bake in the oven at 350° for about 20 minutes or until the cheese has completely melted.

Notes: 
For the wild rice I just used a store bought box of instant rice by Uncle Ben's and served as a side. It's super quick and easy and adds tons of flavor to the dish.

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