Want to make something easy? In the mood for Mexican? For those of you that like green sauce or red then this is for you because I do enchiladas with both. Here is another great thing about this meal–it is quick! Total prep and cooking time was just 25 minutes. Another little secret is to buy a whole rotisserie chicken from the store so less work for us guys and we get the same results.
Let’s cook!
Ingredients:
1 whole rotisserie chicken, cut/shred whatever you prefer
1 small red onion, halved
1 pound tomatillos, husked and rinsed
2 serrano peppers, 1 or none if you don’t like heat
1/2 cup chicken broth
8 corn tortillas
2 packages of mexican mixed shredded cheese mix
2 tablespoons olive oil
1/3 cup fresh cilantro
1 can of enchilada sauce
salt and pepper
Step 1:
Preheat the broiler. Slice half of the onion into thin slices and place with the tomatillos and Serrano's on a foil-lined baking sheet.
Step 2:
Broil for 10 minutes and turn during the process if needed.
Step 3:
Transfer the vegetables to a blender and add the broth.
Step 4:
Puree and season with salt and pepper.
Step 5:
Stack the tortillas, wrap in a damp paper towel and microwave for 1 minute. Let stand for another minute before you unwrap.
Step 6:
Chop the chicken.
Step 7:
Add the chicken to a large bowl with one package of the cheese (2 cups). Lightly oil a 9 by 13 baking dish. Spoon a portion of the chicken mixture down the middle of each tortilla. Add a few cilantro leaves and roll up.
Step 8:
Place the enchiladas side by side. Brush the top of the enchiladas with olive oil.
Step 9:
Put in the oven on broil for 3 minutes.
Step 10:
Pour the tomatillo and red sauce over the enchiladas and the rest of the cheese. Return to the oven and broil for 5 more minutes.
Category:
Closing Remarks:
Now you can make chicken enchiladas at the house. If you like green sauce more than the red enchilada sauce you can minus the red sauce.
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