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Easy Green Chile Chicken Enchiladas | ![]() |
The Recipe: Is anyone else c-r-a-z-y for green chile everything? Me too! Here's a quick-quick way to get a green chile fix without spending hours in the kitchen. Just start with shredded rotisserie chicken wrapped in tortillas with green chiles, then add a gorgeous creamy green chile sauce. You won't believe how two ingredients can add up to so much flavor! It's like 1 + 1 = a total 10 on the taste scale! Enjoy, all, this is a keeper!
We've been eating extra-healthy all summer. Here that means lean meat and vegetables most nights, salad suppers often and most importantly, very occasional sweets and treats.
But we have no "diet deprivation". Honestly, eating light and healthy feels good, it's summer food! Is anyone else as happy with a good tomato as a slice of cake?!
Last month, this still summery but season-spanning easy-assembly enchilada casserole captured my imagination. I even dream about it!
In my mind, it gets deconstructed. No carby tortillas, just layers of chicken, more vegetables all topped with that gorgeous Easy Creamy Green Chile Sauce. Or the chicken mixture gets wrapped in blanched collard greens, say. Or scrambled eggs stand in for the chicken mixture for a hearty breakfast. Or an all-veggie filling, zucchini, corn and okra come to mind.
See what I mean? Captivated!
MAYBE A GOOD FREEZER DISH? It's easy to make Easy Green Chile Chicken Enchiladas on the fly. But I do have the idea that the enchiladas would freeze well too. The next time I make this, I'll make a few extra enchiladas to freeze and package individually. My sense is that they shouldn't be thawed (hello, soggy tortillas) but baked straight from the freezer for maybe 20 minutes on their own, adding the Green Chile Sauce and cheese, finishing for the usual 30 minutes in the oven. Thoughts?
EASY GREEN CHILE CHICKEN ENCHILADAS
Time to table: 60 minutes
Makes 4 enchiladas
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CHICKEN ENCHILADAS
- 6 ounces cooked chicken (three cheers for rotisserie chickens!)
- 1 4-ounce can mild green chiles
- 1/4 cup finely chopped red pepper
- 1 ear corn, how to cut corn off the cob
- 4 ounces grated "Mexican" cheese blend
- 1/2 teaspoon ground cumin
- 4 flour tortillas
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EASY CREAMY GREEN CHILE SAUCE
- 1 cup 0% Greek yogurt (we love Fage!)
- 8 ounces salsa verde
- 4 ounces grated "Mexican" cheese blend
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COOL TOPPINGS
- Fresh tomato, chopped
- Fresh cilantro, chopped
Heat oven to 350F/180C.
CHICKEN ENCHILADAS In a large bowl, "pull" the chicken into strands. Add the green chiles, red pepper, corn, cheese and cumin, stir well.
Place one tortilla on a work surface, arrange 1/4 chicken mixture down the center of the tortilla, edge to edge. Roll the sides over the filing to form a roll and place seam-side down in a baking dish. Repeat with remaining tortillas.
EASY CREAMY GREEN CHILE SAUCE In the same bowl (yay, no need to clean it!), mix yogurt and salsa verde. Spoon the creamy mixture over the tortillas, be sure to cover all the surfaces. Sprinkle with cheese.
BAKE for 30 minutes or until hot and bubbly all the way through.
TO SERVE Remove from oven, top with tomato and cilantro. Serve immediately.
MAKE-AHEAD TIPS Mix the Chicken Enchilada mixture and the Easy Creamy Green Chile Sauce up to a few hours before serving. But do not assemble the enchiladas until ready to throw them into the oven, the tortillas would get really mushy.
LEFTOVERS Leftover enchiladas reheat well in the microwave but definitely "look" like leftovers compared to the first night.
Makes You Hungry, Right? Right!
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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna