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Cheesey Chicken Enchiladas

Thursday, May 3, 2012 23:09

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It’s rare that I actually plan on making enchiladas. Just seems to happen, as in, oh, there’s leftover chicken, guess I’ll made enchiladas. Not with this batch, however. I roasted chicken with the intention of enchiladas. Brett loves them, as do I, although my method of eating them is a little different. I stuff the filling into a poblano and bake with the enchilada sauce, as I’ve yet to find a tasty gluten-free tortilla.

We both prefer a green enchilada sauce with chicken. If I get my hands
on fresh tomatillos, I’ll make the sauce from scratch, but their seasonal availability
makes that hit and miss. I use La Costena brand green salsa as the
base of my enchilada sauce. Spicy, tart, and very fresh-tasting for a
jarred salsa, it works really well.

If
you don’t have time to roast your own chicken, a rotisserie chicken
works great, too. I used 4 large chicken breasts, and the filling was
enough for 8 tortillas and two poblanos. A rotisserie chicken will
yield enough for 8 tortillas, but you may not have enough to stuff the
poblanos. And, while my recipe is not authentic, it’s certainly delicious and picky-husband approved!

Cheesey Chicken Enchiladas

4 large chicken breasts, roasted and shredded (my simply roasted chicken)

1 medium onion, diced

3 cloves garlic, minced

4 oz green chiles, drained and chopped

1 teaspoon cumin

2 cups salsa verde – my favorite:La Costena salsa verde

1 cup sour cream

3 cups Colby-jack cheese, shredded & divided

2 tablespoons extra virgin olive oil

8-10 flour tortillas

2 tablespoons cilantro, minced

Sour cream, guacamole, pico de gallo, if desired

Preheat oven to 350 degrees.

Spray a 13×9 casserole dish with non-stick spray and set aside.

Shred chicken and set aside.

Heat the olive oil in a large skillet and add the diced onion; cook for 3 minutes, then add garlic and the green chiles.

Continue to cook for another 2 minutes; add cumin and mix well.

Pour in salsa and bring to a boil, then reduce to a simmer for 5 minutes.

Turn off heat and stir in sour cream; stir until sour cream has melted into the sauce.

Remove one cup of sauce and stir into shredded chicken, along with 1 cup of the cheese.

Place about 1/3 or so cup of filling down the middle of a tortilla, fold up and place seam-side down in the prepared casserole dish.

Pour the remaining sauce over the enchiladas, cover with foil and bake for 30 minutes.

Remove the foil and sprinkle on the cheese, return to the oven and bake until cheese is golden brown and bubbly.

Garnish with 2 tablespoons minced cilantro.

Serve as is or with suggested accompaniments.

Linked to the following parties:

Taking a Time-Out Thursday @Mom on Time-out

Full Plate Thursday @Miz Helen’s Country Cottage

Homemade By You @Pincushion Creations

Delightfully Inspiring Thursday @Delightful Order

Read more at Louanne’s Kitchen

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