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Chicken Enchiladas With Salsa Verde
Ingredients
- 1 Package of Corn Tortillas 27.05 oz
- 4 Cups Cooked Shredded Rotisserie Chicken
- 3 Packages of Mexican Style Blend Cheese 8 oz each
- 2 Jars of Salsa Verde 12 oz each
To Cook The Tortillas:
- 11 Corn Tortillas
- Vegetable Oil
To Make The Filling:
- 1 Tablespoon Vegetable Oil
- 4 Garlic Cloves Minced
- 1/3 Cup Chopped Red Onions
- Cooked Shredded Rotisserie Chicken
- 1/4 Teaspoon Garlic Salt
- 1/8 Teaspoon Black Pepper
- 1 1/2 Cups Shredded Mexican Blend Cheese
- 1 Cup Salsa Verde
- 1/2 Cup Chopped Cilantro
Prepare The Baking Dish:
- Olive Oil Cooking Spray
- 1 Cup Salsa Verde
Top With: ( Optional )
- Sour Cream
Serve With: ( Optional )
- Spanish Rice
- Mexican Pickled Carrots & Jalapenos
You will need a:
- 3 Quarts Casserole Dish
Instructions
- Slightly cook the corn tortillas. Coat the pan with some cooking oil and turn on the heat on to Medium.
- Once the pan is hot lay a corn tortilla into the pan. Cook each side for about a minute.
- Remove and place the cooked tortilla on a plate lined with paper towels. Coat the pan with cooking oil after each tortilla. Repeat the process with all 11 of the corn tortillas. Be careful not to over cook the tortillas as they will harden Set aside.
- Pre-heat the oven to 375 degrees.
- In a pan on Medium-High heat add 1 tabespoon of vegetable oil. Once the oil is warm add in the minced garlic and chopped red onions. Saute for about a minute until the onions are translucent then add in the shredded chicken.
- Toss the chicken until it is warmed through.
- Add in the garlic salt and black pepper.
- Toss again then add in 1 1/2 cups of shredded cheese. After adding in the shredded cheese immediately turn off the heat.
- Stir then add in 1 cup of salsa verde.
- Mix and add in 1/2 cup of chopped cilantro.
- Then give it one last sprinkle of black pepper and do not stir the chicken mixture. You can leave the chicken mixture in the pan or transfer it to a bowl. Set aside.
- Coat the baking dish with some cooking spray.
- Pour in 1 cup of the salsa verde and spread a thin layer on the bottom of the dish. Set aside.
- Lay a cooked corn tortilla on a plate or cutting board. Place some of the chicken mixture in the center of the tortilla.
- Then roll the tortilla upwards.
- Place the enchiladas seam down in the baking dish.
- Pour the rest of the salsa verde over the enchiladas.
- Completely cover the enchiladas with the shredded cheese.
- Bake at 375 degrees for 25 minutes. Then increase the heat to 450 degrees and bake for 5 minutes or until the cheese has melted. Please be aware that baking time may vary with different ovens.
- Top with Sour Cream. (Optional ) Serve with Spanish Rice and a side of Mexican pickled carrots & jalapenos.
Notes
This is the Salsa Verde that was used in this recipe.
