Chicken Verde Enchiladas

These are quick to assemble and using a rotisserie chicken from the store saves even more time.


1 Tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
3/4 cup chicken stock
1/2 cup salsa verde
1/3 cup finely chopped cilantro
2 Tablespoons sliced pickled jalapeño peppers
5 teaspoons all-purpose flour
1/2 teaspoon ground cumin
2 cups shredded rotisserie chicken
1/4 cup chopped tomato
3 Tablespoons sour cream
1 ripe peeled avocado, coarsely mashed
8-6″ corn tortillas
4 ounces sharp cheddar cheese shredded

Place oven rack in lower third of oven, and preheat broiler to high.  In a medium saucepan over medium heat, add olive oil and onion.  Sauté for 10 minutes or until onion is translucent.  Add the garlic and cook for 30 seconds.  Add chicken stock, salsa, cilantro, jalapeños, flour, and cumin, stirring with a whisk.  Bring to a boil, reduce heat, and simmer 4 minutes.  Stir in chicken;  cook 1 minute or until heated.  Remove from heat.  Stir in tomato, sour cream, and avocado.  Stack tortillas;  wrap stack in damp paper towels, and microwave at HIGH for 45 seconds.  Spoon 1 cup of chicken mixture into the bottom of an 11″ x 7″ glass or ceramic baking dish.  Spoon 1/3 cup chicken mixture in center of each tortilla, seam side down, in baking dish.  Top wth cheese.  Broil 3 minutes or until cheese melts.

Serves: 4

Recipe adapted from Cooking Light Magazine