Last week I am reviewing all these emails that come to my gmail account pumped full of recipes when I came across this recipe for Verde Chicken Enchiladas. I was in the mood for Mexican, I love Verde sauce, and it sounded pretty good so I added it to the menu.
With a few alterations, such as the addition of the Rojo, man did this end up being a good dinner!
Here is what you need for 16 enchiladas:
16 ounce jar of Pace Salsa Verde
4 cups shredded cooked chicken
1 cup sour cream
1 14 ounce can enchilada sauce
3 cups shredded cheese (cheddar, cheddar jack, or Mexican blend, whatever you prefer or have on hand)
16 6 inch flour tortillas
To get the shredded chicken - either go to the grocery store later in the evening and pick up a rotisserie chicken from the deli. They are often marked down after 7pm and will yield about 4 cups of chicken. Otherwise you can boil a package of frier chicken until it is cooked through and then shred the chicken.
Okay, here we go!
Heat the oven to 350 degrees F.
In a medium bowl, mix chicken, salsa Verde, one cup cheese, and sour cream until evenly coated.
Spread the chicken mix down the middle of a tortilla shell, roll, and place in a baking dish with the seam down to keep the enchilada from opening up. Repeat with the rest of the enchiladas. I can only fit about 10 in my baking dish so I often use two.
Pour the enchilada sauce over the enchiladas so they are all evenly coated but not soaked. You may not use the entire can and this is fine!
Place in the oven and bake for about 15 minutes. There is nothing raw here so you are really just warming everything up.
Sprinkle with the remaining cheese and place back in the oven for 5 minutes or until the cheese is melted.
Not only where these amazing the night we had them for dinner, they reheated for lunch the next day and were maybe even a little better!
These will be a part of my regular rotation from now on.