Chicken Enchiladas Salsa Verde

Chicken Enchiladas Salsa Verde

In the mood for a fiesta? Dish up these simple and delicious chicken enchiladas made with our yummy green sauce and soon your taste buds will be dancing the conga!

When I lived in Texas, one of my best friends lived on a hacienda east of Dallas where his family would congregate for huge fiestas. They always served up tons of delicious homemade fare, including tamales, flautas, frijoles, arroz, tacos and all kinds of enchiladas. These days, when we’re in a festive mood and craving a bit of Mexican flavor, we whip up tasty chicken enchiladas that always keep our company clamoring for more! Using our green sauce recipe, shredded chicken, fresh Chihuahua cheese and a simple salad, dinner is on the table quicker than you can say “Olé!”

PREP: 30 minutes
COOK: 15 minutes

INGREDIENTS

  • 1 tablespoon olive oil, plus 2 teaspoons more for dressing the salad
  • 3 cups green sauce
  • 12 corn tortillas, toasted, stacked, and wrapped in a clean kitchen towel to steam
  • 4 cups shredded chicken
  • 7 ounces Chihuahua cheese, crumbled, or shredded Monterey Jack cheese
  • 3 to 4 cups shredded romaine lettuce, washed and dried
  • 6 radishes, trimmed and sliced
  • 1 teaspoon white vinegar
  • Kosher salt and freshly ground black pepper

DIRECTIONS

  1. Preheat oven to 375°F.
  2. Heat a saucepan to medium high and add the tablespoon of oil. Carefully pour in the green sauce and cook, stirring constantly to thicken up, about 3 minutes. One by one dip the tortillas in the sauce, place in an ungreased 13- x 9-inch baking dish, fill with some chicken, and roll up. Fit each enchilada snugly next to the other in the baking dish. Pour the remaining green sauce over the enchiladas. Sprinkle the cheese on top. Bake for 15 minutes, or until the sauce is bubbling and the enchiladas are heated through.
  3. Meanwhile, toss the lettuce and radishes with the remaining 2 teaspoons of oil, the vinegar, salt and pepper. Layer the salad on top of the hot enchiladas and serve immediately.

YIELDS: 6 servings

© 2011 Jadeworks Entertainment.

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About Jathan Fink
Jathan is a journalist, philanthropist, and entrepreneur. He is also a travel junkie, foodie and jazz aficionado. A California native, he resides in Texas.

3 Responses to Chicken Enchiladas Salsa Verde

  1. Pingback: Together You and I « Jathan & Heather

  2. Pingback: September Song « Jathan & Heather

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