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Dinner Tonight
Chicken Enchiladas
May 4, 2011
By Jennifer Chandler

Cinco de Mayo may be tomorrow, but you can have a fiesta any night for dinner with this simple and fast recipe.



Cooking South of the Border dishes at home is easy thanks to all the wonderful Mexican foods that are now available at the supermarket.

This family-friendly enchilada dish gets its flavor from the distinctive salsa verde. Salsa verde is a tangy green salsa made from tomatillos instead of tomatoes. It is possible to make your own, but it's more convenient, and equally as tasty, to use the jarred variety.

Using shortcut ingredients like jarred salsas, shredded cheeses and rotisserie chickens can take the stress out of cooking, without compromising flavor.

These enchiladas can be assembled up to one day in advance and refrigerated, making them perfect for both everyday dinners and for entertaining.

Jennifer Chandler is the author of "Simply Salads" (Thomas Nelson, $24.99) and "Simply Suppers: Easy Comfort Food Your Whole Family Will Love" (Thomas Nelson, $24.99). She is the national spokeswoman for French's Mustard and French's French Fried Onions. She lives in East Memphis with her husband and two daughters.

Chicken Enchiladas with Salsa Verde

3 cups shredded cooked chicken

1 cup sour cream

2 jars (16-oz.) salsa verde, divided

Kosher salt and freshly ground black pepper

12 small (4-inch) corn tortillas

2 cups shredded Monterey Jack cheese, divided

Preheat the oven to 350 degrees.

Place the cooked chicken in a medium mixing bowl. Add the sour cream and 1 cup of the salsa verde and toss to evenly coat. Season with salt and pepper to taste. Set aside.

Evenly spread 1 cup of the remaining salsa verde over the bottom of a 9-by-13-inch baking dish. Warm the corn tortillas according to the package directions. In the center of each tortilla, place 1/12 of the chicken mixture (about 2 generous spoonfuls), sprinkle with a generous pinch of the cheese, and roll the tortilla to enclose the filling. Place the enchilada seam-side down in the pan. Repeat with the remaining tortillas. Pour the remaining salsa verde over the top of the enchiladas and sprinkle with the remaining cheese. Bake uncovered until the cheese is melted and bubbly on top, about 30 minutes. Serve hot.

Serves 6.

Cooking Tip: In order to make the tortillas pliable enough to roll, warm them. Warm corn tortillas on an ungreased skillet over medium-high heat for 10 seconds on each side or by wrapping up 4 to 6 tortillas between two damp paper towels and microwaving for 30 seconds.

-- Source: "Simply Suppers"

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