Green Chicken Enchiladas (Gluten Free)
But a few years ago my (best ever) mother-in-law Elayne made these chicken enchilada’s based on a Tyler Florence recipe. They were so good and I was instantly hooked! Hers are a lot of work (she roasts a chicken, shreds the meat, makes her own roasted tomatillo/habanero salsa, etc.) and I appreciate it every time she makes them for me because they are awesome (she’s Italian, not Mexican–go figure)!
Anyway, this is my cheater’s version which is much easier and less time consuming to make. I can’t say they are quite as authentic or delicious as hers (hello, I’m not an idiot!), but for the amount of time they take to make, they are excellent and make a perfect weeknight dinner.
Regarding the chicken, if fat is your primary concern use shredded breast meat, if you’re on a tight budget chicken thighs work great too–or leftovers from a roasted chicken (or turkey for that matter!)
4 cups shredded chicken
1 pint salsa verde (recipe)
1 cup shredded sharp cheddar
1/2 cup chopped cilantro
1 teaspoon ground cumin
2 Tablespoons sour cream
1 Tablespoon chopped jalapeno
salt and pepper
Lightly grease a 9 x 13 baking pan and preheat oven to 375 degrees. Combine chicken, half the salsa, half the cheese, cilantro, cumin, sour cream and jalapeno in a medium bowl. Add salt and pepper to taste. Roll about 3 Tablespoons of filling into each tortilla and place fold side down in the pan. When the pan is full pour the remaining salsa verde over the enchiladas and then cover with the remaining cheese.
Bake for about 15 minutes or until bubbly and the cheese is fully melted. Serve with sour cream, cilantro, chopped jalapenos for garnish and a side of rice and beans to round out the meal. Totally satisfying!