Enchiladas Verde

Today I have another use for the rotisserie chicken that might be in your refrigerator.  If you do not have one, I would run out and pick one up to make these enchiladas because they are delicious!  I have two methods for making these, either ready to eat or in advance.  

If I am serving them for a dinner party, then I will make the salsa and chicken mixture up to a day in advance and bring them to room temperature prior to rolling the enchiladas.  When making in advance, I use the small flour tortillas as they will not crack like the corn tortillas do.  Once they are rolled up, I cover them with a damp paper towel and plastic wrap and store them in the refrigerator until I am ready to cook them.  Once again, it is better to bring everything to room temperature prior to putting them in the oven.   When ready, add the remaining salsa, cheese, and chili power and bake at 425 until bubbling (around 20 minutes).

When making these ready to eat, I will use corn tortillas.  Still heat them in the microwave, roll them up, and then cover them with the remaining salsa, cheese, and chili powder.   Bake at 425 for about 15-20 minutes or until bubbling.  I have made these countless times over the years and they are a hit every time!

Chicken Enchiladas Verde
Adapted from Cooking Light
Serves 3-4

Ingredients

• 1 small onion chopped
• ¼+  cup  chopped fresh cilantro
• 2  garlic cloves, minced
• 8 ounces  salsa verde ( I like the Herdez brand)
• 2  cups  shredded cooked chicken breast (I use rotisserie with skin removed)
• 4 ounces 1/3-less-fat cream cheese, softened
• 8  (6-inch) corn or flour tortillas
•  Cooking spray
• Crumbled queso fresco, pepperjack or monterey jack
• 1/2  teaspoon  chili powder
• 4 Lime wedges
• Cilantro sprigs (optional)

Directions

Preheat oven to 425°.

Combine first 4 ingredients in a blender; process until smooth. Combine chicken and cream cheese in a large bowl. Stir in 1/2 cup salsa mixture. **Reserve remaining salsa mixture.

Wrap the tortillas in a dish towel and warm them in the microwave.  Spoon chicken mixture down center of tortilla; roll up. Place tortilla, seam-side down, in an 11 x 7-inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas and chicken mixture. 

Pour remaining salsa mixture over enchiladas; sprinkle evenly with queso fresco (pepper jack or monetary jack cheese) and chili powder. Bake at 425° for 18 minutes or until thoroughly heated. Serve with lime wedges.