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Chicken Verde Enchiladas
These are quick to assemble and using a rotisserie chicken from the store saves even more time.
Print Recipe
Course
Main Course
Servings
4
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.