Monday, December 27, 2010

Super Simple Chicken Enchiladas

One of my favorite meals is always the one that follows a roast chicken dinner. Many times I crave a dish, such as this, which is comprised of shredded chicken but, honestly, I don't have the time or the inclination to roast a chicken in advance of preparing a meal. However, the convenience of having cooked chicken handy right in the refrigerator is indeed invaluable. It is so versatile that it lends itself to a multitude of cuisines from Indian to Italian to Thai to Mexican and countless others as well. Don't worry though, if you have a hankering for these easy chicken enchiladas and you did not have a roast chicken last night, this is a perfect time to take some help from the store in the form of a rotisserie chicken. Just bring it home, let it cool just until is it easily handled and shred. In a real pinch and have no time to get to the store? Simply thaw a boneless skinless chicken breast in the microwave, poach in salted water, shred and mix in a bowl with green tomatillo salsa. 

Easy Chicken Enchiladas
1 cup shredded chicken
3/4 cup favorite jarred Salsa Verde
jarred taco sauce
1 cup shredded Monterey Jack cheese
corn or flour tortillas
shredded cheese or queso fresco, crumbled (Mexican crumbling cheese)
lettuce, shredded
1 teaspoon cider vinegar
tomato, diced
red onion, diced
black olives, sliced
pickled jalapeno slices
fresh cilantro

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Lightly brush each side of corn tortillas with canola oil and stack them on the the parchment lined baking sheet. Warm in the oven for about 5 minutes or until pliable. Meanwhile combine shredded chicken, 1/4 cup of Monterey Jack cheese and 1/4 cup salsa verde in a mixing bowl. Fill each warmed tortilla with 1/3 of chicken mixture, roll tightly and place in a small casserole dish, seam side down. Cover with remaining salsa verde, taco sauce and Monterey Jack cheese. Bake for approximately 20-30 minutes or until hot and bubbly and cheese is melted. Let rest 10-15 minutes before serving. Serve over shredded lettuce dressed with hint of vinegar and seasoned with salt. Top with queso fresco, tomato, onion, olives, jalapeno and fresh cilantro.

1 comment: