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Category: Enchiladas
Prep Time: Cook Time: Total Time:
2 rotisserie chickens
2 jars (16 to 17.6 oz each) mild salsa verde
6 green onions
1/4 c fresh lime juice (2-3 limes)
1/3 c. loosely packed fresh chopped cilantro
16 corn tortillas (6 in each)
1 container (8 oz) reduced-fat sour cream
1/2 c. reduced sodium chicken broth
1 pkg (8 oz) reduced-fat shredded Mexican
cheese blend (2 c.)
1. Remove meat from chickens and coursely shred; place in med. bowl (you will need 5 1/2 cups) Discard skin and bones. Stir 1/2 cup salsa verde into chicken to evenly coat.
2. Preheat oven to 350 degrees. Grease two 13x9 glass or ceramic dishes; set aside. In 12-in. skillet heat remaining salsa verde, green onions and lime juice to boiling on medium-high. Boil 2 minutes, stirring occasionally. Stir in 2 Tbsp cilantro; keep warm over very low heat.
3. With tongs, place 1 tortilla in salsa verde misture; heat 10 seconds. Place tortilla on waxed paper; top with about 1/3 c. shredded chicken mxture. Roll up tortilla and place. seam side down, in prepared baking dish. Repeat with remaining tortillas and chicken mixture, arranging 8 tortillas in each dish.
4. Stir sour cream and broth into remaining salsa verde mixture in skillet; spoon over filled tortillas. Cover one baking dish with foil and bake 15 minutes. Remove foil; sprinkle with 1 c. cheese and 1 TBSP cilantro. Bake 5 minutes longer or until cheese melts. Meanwhile, sprinkle remaining cheese and cilantro over second casserole and prepare for freezing.
To reheat after thawing 24 hours: loosely covered at 350 degrees for 45 minutes. Uncover for another 10.
Makes 8 servings
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Salsa Verde Enchiladas
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Category: Enchiladas
Prep Time: Cook Time: Total Time:
2 rotisserie chickens
2 jars (16 to 17.6 oz each) mild salsa verde
6 green onions
1/4 c fresh lime juice (2-3 limes)
1/3 c. loosely packed fresh chopped cilantro
16 corn tortillas (6 in each)
1 container (8 oz) reduced-fat sour cream
1/2 c. reduced sodium chicken broth
1 pkg (8 oz) reduced-fat shredded Mexican
cheese blend (2 c.)
1. Remove meat from chickens and coursely shred; place in med. bowl (you will need 5 1/2 cups) Discard skin and bones. Stir 1/2 cup salsa verde into chicken to evenly coat.
2. Preheat oven to 350 degrees. Grease two 13x9 glass or ceramic dishes; set aside. In 12-in. skillet heat remaining salsa verde, green onions and lime juice to boiling on medium-high. Boil 2 minutes, stirring occasionally. Stir in 2 Tbsp cilantro; keep warm over very low heat.
3. With tongs, place 1 tortilla in salsa verde misture; heat 10 seconds. Place tortilla on waxed paper; top with about 1/3 c. shredded chicken mxture. Roll up tortilla and place. seam side down, in prepared baking dish. Repeat with remaining tortillas and chicken mixture, arranging 8 tortillas in each dish.
4. Stir sour cream and broth into remaining salsa verde mixture in skillet; spoon over filled tortillas. Cover one baking dish with foil and bake 15 minutes. Remove foil; sprinkle with 1 c. cheese and 1 TBSP cilantro. Bake 5 minutes longer or until cheese melts. Meanwhile, sprinkle remaining cheese and cilantro over second casserole and prepare for freezing.
To reheat after thawing 24 hours: loosely covered at 350 degrees for 45 minutes. Uncover for another 10.
Makes 8 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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