Enchiladas are a corn tortilla filled with cheeses, meats and sometimes vegetables, then topped with a chile based sauce and baked in the oven. The oozy melt-in-your mouth Mexican flavors leave you immediately craving another bite. Enchilada sauces are usually made with Ancho, New Mexico or Guajillo Chilies, however sometimes you see them prepared with Mole’ or Salsa Verde (tomatillo) sauce, which provides a completely different experience.
Mexican food was a big part of my upbringing, being raised in Anaheim, which has a large Hispanic population and it’s where my love of Mexican food and culture began. Our family dined at local Mexican restaurants often and I learned to make tamales from a Hispanic women at a young age because of my curiosity for their hand-crafted food traditions. Enchiladas were a dish that me and my family prepared at home for weeknight meals, sometimes using a canned sauce, but as I got older and a little more sophisticated in the kitchen, I discovered dried chilies and how easy it was to make sauce from scratch.
This recipe for Rostisserie Chicken Enchiladas Verdes are an easy combination of store-bought roasted chicken with my homemade tomatillo salsa – the salsa recipe is already on my blog. They can be assembled in minutes, if you make the salsa ahead, with dinner on the table in no time. You might want to double the batch of enchiladas and freeze a pan for another meal or a Mexican Fiesta like Cinco de Mayo this Friday!
1/2 rotisserie chicken
8 ounces pepper jack cheese
4 ounces diced green chilies
2 cups tomatillo salsa, homemade preferably
1/2 cup light sour cream or Greek yogurt
8 corn tortillas
1 scallion, diced
(Makes 8 Enchiladas)
1. Preheat the oven to 350 degrees. Remove the skin and bones from the chicken and shred, set aside. Shred the cheese and remove the green chilies from the can.
2. Add the tomatillo salsa to a blender, along with the sour cream. Puree for 1 minute, until smooth. Pour into a bowl and add 1/4 cup water and stir.
3. In a skillet, add 1/4 cup vegetable oil and place over medium high heat. After 2 minutes, add a tortilla and cook for 20 seconds on each side, place on a paper towel lined plate. Repeat with the other tortillas.
4. Dip each tortilla into the tomatillo sauce and place in a well greased 8 X 11 casserole dish. Fill the tortilla with 2 tablespoons of chicken, cheese and 1 teaspoon of chilies. Roll up and place seam side down in the dish. Repeat until all the tortillas are filled. Spoon the rest of the sauce over the enchiladas and sprinkle with remaining cheese and chilies. Cover with foil.
5. Bake for 20-25 minutes or until the enchiladas are heated through and the cheese is melted. Remove from the oven and top with sliced scallion. Serve immediately, enjoy!