My family is in love with Mexican food. 🙂 Because I had difficulty choosing a single celebratory Cinco de Mayo dish this year, we celebrated Cinco de Mayo and Seis de Mayo!! Why not? Yum…
Because I have been so busy doing springtime yard work, I have had less time to spend in the kitchen… I simplified this Everyday Food recipe to make it a relatively quick cooking dinner- especially for enchiladas. The original recipe used jarred salsa in the sauce, the first shortcut, and I substituted rotisserie chicken meat in lieu of cooking the chicken myself to simplify it even more. It was super cheesy and delicious!! We ate leftovers for Siete de Mayo too- the best! 🙂
Note: To make these up to a day ahead, prep and assemble the enchiladas; cover and refrigerate. The next day, bake and serve.
Yield: Serves 6 to 8
- 1 rotisserie chicken, meat shredded, skin and bones discarded (about 1 1/2 pounds of shredded chicken meat)
- 7 garlic cloves, peeled and minced
- 2 jars (12 ounces each) medium green salsa (I used Trader Joe’s)
- 3/4 cup heavy cream
- 16 corn tortillas (6-inch)
- 12 ounces Monterey Jack cheese, coarsely shredded (3 cups)
- 1/2 cup fresh cilantro, chopped (optional)
- Preheat oven to 350 degrees (convection).
- Remove the meat from the rotisserie chicken and coarsely shred. Discard skin and bones.
- In a large bowl, combine salsa and cream.
- In a large bowl, combine shredded chicken, minced garlic, and 1/2 cup salsa mixture.
- Cover the bottom of a 9-by-13-inch with about 1/2 cup of the salsa mixture.
- Stack tortillas flat, and wrap in damp paper towels; microwave on high for 1 minute to soften. (I use a tortilla warmer.)
- Working with one tortilla at a time, dip in salsa mixture, lay flat, and fill with 1/3 cup chicken mixture. Roll up and arrange, seam side down, two rows of 7 enchiladas lengthwise and the 2 remaining crosswise in a 9-by-13-inch baking dish.
- Top with remaining salsa mixture, then cheese.
- Bake until cheese is browned and salsa is bubbling, 35 to 45 minutes; let rest 10 minutes. Serve, sprinkled with cilantro, if desired.
One Year Ago:
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thebrookcook 
Yummy! Look so good 🙂
Thank you! Enchiladas Verdes is one of my favorite Mexican dishes… maybe second to mole. This is such an easy version!
I will definitely try these with a vegetarian filling…are beans a good option to replace the chicken?
I have a link on this post (at the bottom) for Enchiladas Verdes with Roasted Vegetable Filling- any vegetable or combination would work. I prefer that option to just beans and cheese. A little more work, but this sauce and method still provide a real shortcut to a delicious dish! 🙂
Cool…I will check it out…Thank you!
Josette,
Probably you already know that my family lives their burritos and tacos and I am an enchilada girl :). I loved your dish! I will sub it with some veg alternative and try it!
BTW, your cheesecake recipe is a hit and I have been able to develop chocolate cheesecake and phyllo sandwich cinnamon cheesecake keeping that as a base! The later cheesecake goes so well with Mexican theme, flavors of churros :)).
Thanks
I am thrilled that you are having so much fun with the mini-cheesecakes 🙂 Your adaptations sound SO GOOD!! I am going to make a GIANT cheesecake next week for my husband’s birthday- mini cheesecakes are not acceptable for him! 🙂
I just doubled your recipe and made my 9 inches cake and a square phyllo!
This looks delicious! Having grown up in France, I must admit I know nothing about Mexican cooking, but I’ve recently started experimenting, though many ingredients are unavailable here. This looks like something I could adapt, though I would have to figure out a way of substituting the green salsa for something available here.
By the way, my dad grew up on Long Island, in Albertson. 🙂
I don’t know if tomatillos are available to you, but if so, I have a link posted at the end of this recipe for homemade verdes sauce… so delicious!
Our Long Island connection is fun! 🙂 I live on the North Shore too- but further East. Have you ever visited?
Unfortunately I have never seen tomatillos here!
I have been to New York and Boston (where my dad was born), but if I’ve ever been to Albertson I must have been a baby at the time 🙂
Looks and sounds delicious!
Thank you 🙂
Awesome enchiladas! Hubby loved them and both kids( ages 8 & 11) asked for seconds! Hit at my house!! Yummy !!
Yay! 🙂 So happy that you made them & enjoyed them! 🙂 Please send me another one of your favorite recipes to try!! Have a wonderful Mother’s Day too. ❤
Who doesn’t love a good Mexican dish? This looks great and I love your shortcuts, Josette. 😀
EVERYONE in my family loves a good Mexican dish! 🙂
These sound like a great way to use up some leftover chicken and quick enough for a busy weeknight! I definitely see these enchiladas in my future
I used an entire rotisserie chicken!! Leftover chicken in fewer tortillas would work well too- I would even use the same amount of sauce. It’s an easy & flexible recipe! 🙂 I hope you try it!!
Woow looks soo delicious. I looove mexican food. 🙂
Thanks- My favorite! 🙂 Your nachos would have been a great appetizer for this meal!! 🙂
Delicious!!!
🙂 We loved it!
You make me hungry with recipe svn though it’ breakfast time! It looks too yummy!
This is such an AMAZING dish… my photo doesn’t do it justice 😦 Please let me know if you try it!
Ohhhh this is GREAT- I DEFINITELY have to try this. And for the record I think the photo is AWESOME! I know what you mean though when you feel like it looked and tasted better than your photo makes it look. But not in this case! 🙂
Thank you so much!! Especially for your photo compliment 🙂
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