Dreamy's Delights

It's all about the food!

Chicken and Cheese Enchiladas with Verde Sauce

on April 13, 2013

This is one of those “take a bunch of already made stuff and put it together” recipe. I don’t make anything from scratch in this recipe but it’s one I never get tired of. It’s also pretty easy to toss together on a weeknight. It takes about 20 minutes of prep time and a half hour of baking.

Recipe

1 rotisserie chicken, peeled and bones saved to make stock

12 6″ corn tortillas (I prefer the white corn)

1 – 1 1/4 lbs of shredded monterey jack (or colby jack) cheese

1 large can of green enchilada sauce (verde sauce, i prefer La Victoria brand)

oil

Preheat the oven to 350F. Lightly spray a 9×13 baking dish with non-stick spray.

Heat the oil in a skillet until water sizzles. Then put one tortilla in the oil, frying for 8-10 seconds per side, just until the tortilla is soft. You do NOT want it crispy! The purpose of the heated oil is to cook the corn just a tiny bit and soften the tortilla so it  rolls instead of breaking.

Do this to all the tortillas and drain on paper towel.

Now… about the cheese. As you might be aware, I like cheese. I really, REALLY like cheese. These enchiladas have LOTS of cheese. So, feel free to cut back a bit if you like.

Take a tortilla and put a fingersfull of cheese in a line down the center. Put some chicken meat on top of that and then spoon about a tablespoon of verde sauce over that, roll the tortilla around the filling and place seam side down in the baking pan. You can fit 12 enchiladas in a 9×13 pan. 8 going along the pan, side to side and then four more across the tops in sets of two. enchiladalayout

          It’s not a pretty picture but you can get the idea of what I’m talking about.

You should have some chicken meat left over since the tortillas are pretty small. Don’t worry, it gets used!

Once all the tortillas are filled and in the pan, pour the remaining verde sauce over top. Try to make sure you get as many of the edges as possible. Sprinkle with the remaining chicken meat and then with more cheese. Don’t be shy with the cheese unless you don’t like cheese for some weird reason. Of course if you don’t like cheese you’re probably not going to make these.

I made two pans of these earlier this week and I used a 2.5 lb bag of cheese. 

After you have everything sufficiently cheesy, put the pan in the oven and bake for about half an hour. You want it to be hot, melty and bubbly with the cheese just starting to brown. 

I like to serve mine with sour cream but feel free to add whatever embellishments delight you. 🙂       

 

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