Chicken Verde Enchiladas
These are quick to assemble and using a rotisserie chicken from the store saves even more time.
Ingredients
- 1 Tablespoon olive oil
- 1 onion chopped
- 2 garlic cloves minced
- ¾ cup chicken stock
- ½ cup salsa verde
- ⅓ cup finely chopped cilantro
- 2 Tablespoons sliced, pickled jalapeno peppers
- 5 teaspoons all-purpose flour
- ½ teaspoon ground cumin
- 2 cups shredded rotisserie chicken
- ¼ cup chopped tomato
- 3 Tablespoons sour cream
- 1 ripe, peeled avocado coarsely mashed
- 8 6" corn tortillas
- 4 oz. sharp cheddar cheese shredded
Instructions
- 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 ⅓ cup chicken mixture in center of each tortilla, seam side down, in baking dish.
- Top wth cheese. Broil 3 minutes or until cheese melts.
Notes
Recipe adapted from Cooking Light Magazine.