Thursday, November 4, 2010

Green Chicken Enchiladas

Recently I had a dinner with a group of ladies I went to grad school with; I was in charge of the main dish, however the dinner was not at my house. So I had to come up with something that would be fairly easy to make a large quantity of, be easily transportable, and would please more than one palette - I came up these Green Chicken Enchiladas.

Now, I have made several different styles of enchiladas before (Caroline's Chicken Enchilada Burritos and Creamy Chicken Enchiladas), but these are probably the most "enchilada" like. What I mean by that is the filling is mainly shredded chicken with a few onions and green chilies. And the great part about these is that they are super easy, you can make them ahead of time, and they are delicious. Now I must warn you they are slightly spicy - if spicy isn't your thing, replace the salse verde with a mild green enchilada sauce. You won't get the delicious flavor of tomatillos and chilies, but it will definitely make them less spicy.

Green Chicken Enchiladas
Recipe and picture by Caroline

4 skinless chicken breasts
2 tablespoons better than bouillon, chicken flavor (or use a couple of bouillon cubes)
1 teaspoon fajita seasoning
1-10.5 ounce can mild green enchilada sauce
1-4 ounce can diced green chilies
1-7 ounce can salsa verde
½ large yellow onion, diced
1 cup sour cream
1 cup cheddar cheese, shredded
2 teaspoons olive oil
10 flour tortilla shells *I always prefer the uncooked shells, that I cook at home
salt and pepper

1. Bring a large pot of water to boil. Add bouillon, fajita seasoning (if you don’t have this, go ahead and skip it), a dash of salt and pepper, and chicken breasts. Boil for 20 to 30 or until chicken is cooked through. Drain, let cool, and shred chicken.
2. Meanwhile in a large skillet sauté onions in olive oil until just tender. Take off heat add prepared shredded chicken, enchilada sauce (use as much to make a moist mixture, but not runny), green chilies, and sour cream; stir to combine.
3. Prepare a 13x9 inch glass baking dish with non-stick spray. Spread ½ cup salsa verde sauce and ½ of the cheese on the bottom of the pan. Divide the chicken mixture between the 10 shells and roll each shell, putting them in a row in the pan. For the top layer, spread the remaining ½ cup salsa verde sauce and cheese. Cover with foil, bake for 20 min in a 350°F oven; remove foil and continue to bake for another 10 minutes. Serve hot with salsa and shredded lettuce.

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