Twyla Sorrells's Recipe

Mesquite Chicken Enchiladas

Category: Meats

Ingredients:

2 whole rotisserie chickens from your favorite grocery store deli, Mesquite flavor (any will work)
2 jars Alfredo sauce, flavor of your choice (I like the 4-cheese)
Enough water to rinse the jars, about 1/4 cup total
2 small cans mild green chilies, or equivalent larger can
1 tsp. paprika or chili powder
2 or 3 tsps. Ground cumin
1 cup sour cream
Green Onions, minced; bell pepper, chopped fine
Grated cheese (Cheddar and Monterrey Jack Mix works well)
Corn Tortillas
Water or milk

Directions:

Preheat oven to 350. Prepare baking dish or large oven-proof skillet with lid. (Or cover with foil)

For the filling:

Debone the chicken and remove all skin, then tear or chop into bite-size pieces. Place the chicken into a large mixing bowl. Add 1 jar of Alfredo sauce and stir. You may add a little water or milk if it is dry, but you want it moist, not soupy. Then add 1/2 the green chilies, the paprika and cumin, green onion, and bell pepper; blend well. Taste for seasoning and add more of anything/everything if it seems bland. Salt if needed. Set aside.

For the topping:

In a separate bowl, mix the other jar of Alfredo sauce and water from rinsing, the sour cream, and the other half of the green chilies. Whisk to blend well. Set aside.

If you’re not using the tortillas that are labelled “soft” you’ll want to steam the tortillas in a damp paper towel for about 30 seconds in the microwave, but if the tortillas are soft enough to roll without breaking you may skip this step. (And avoid burning your fingers on the hot tortillas!)

Put about 2 – 3 Tbsp. of the chicken mixture into the tortilla and roll, placing seam-side down in the prepared pan/dish. Repeat with each tortilla until the filling is used up. These can be squished together if needed and are actually better if you do because they’re moister. When the tortillas and filling are used up and the pan filled, pour the topping over the enchiladas, using a large wooden spoon to separate them slightly to allow the sauce to run in between them.

Sprinkle the grated cheese over the enchiladas and sauce. Cover and bake at 350 for about 45 minutes or until they’re completely heated. The cheese should be melted but not blackened and the sauce should bubble. (Alternatively, leave in the oven at 225-ish for a few hours, slow cooking 4 or 5 hours)

Note: I may have added a few drops of Green Tabasco Sauce… I can’t remember for sure. 