For authentic flavor with a little twist, try these chicken enchiladas made with Verde salsa instead of red sauce. Since you can make them a day in advance they are a “Kickin” meal for any pregame event. Your friends and family will say “Ole’!”
Chicken Enchiladas with Salsa Verde– makes 15 enchiladas
3 cups cooked shredded chicken
10 ounces Rotel diced tomatoes and chilies with lime juice and cilantro
1 cup sour cream
2 cups shredded Mexican blend cheese, divided
20 ounces Verde (green) Mexican salsa
15 soft flour tortillas, taco size
1/2 cup half and half
1/2 teaspoon granulated chicken bouillon
Garnish: Cilantro. additional sour cream and salsa verde
In a large bowl mix together shredded chicken, diced tomatoes and chilies with lime juice and cilantro, sour cream, 1 cup shredded cheese, and 1/4 cup Verde Mexican salsa. Set up an assembly station on your kitchen counter. From left to right: flour tortillas that have been separated, 1 pie pan with 1/2 cup Verde Mexican salsa, 1 empty plate, bowl of chicken mixture, one 9 X 13 inch baking dish with a thin layer of Verde salsa in the bottom. Place one flour tortilla on top of salsa in pie pan. Coat one side with salsa, turn over and coat the other side with salsa. Place salsa covered tortilla on empty plate. Measure 1/3 cup chicken mixture and shape in a log on the lower third of the flour tortilla. Fold bottom edge of the tortilla over the filling and roll up. Place enchilada seam side down in baking dish.
Repeat assembly adding more salsa to pie pan as necessary. Make 15 enchiladas. Heat half and half and bouillon in the microwave until warm. Stir to dissolve bouillon. Pour half and half mixture over the top of the enchiladas. Pour remaining salsa over enchiladas. Cover with foil and refrigerate at least 4 hours for the half and half to soak in. After soaking, remove any excess half and half with paper towels. Bake, covered with foil, on 350 F for 1 hour or until heated through. Ten minutes before baking time is complete sprinkle remaining 1 cup shredded cheese over the top of the enchiladas to melt. Garnish with cilantro leaves. Serve with additional sour cream and salsa if desired. Tip: The enchiladas can be made 24 hours in advance. Enjoy Friends!
Published in The News and Neighbor, September 2015