QUICK EASY GREEN CHICKEN ENCHILADAS (VERDES)
This is a super-fast spicy, creamy, and cheesy short cut recipe that epitomizes comfort food. It can easily be doubled or even tripled depending on the number of people you are serving. This version generally serves 4 generous portions. Serve with rice and margaritas!
2 (10-ounce) cans green enchilada sauce (I used Hatch)
1 ¼ cups chopped fresh cilantro leaves, divided
1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups)
2 ½ cups shredded Mexican cheese blend (see note)
¼ cup sour cream (optional - makes the sauce creamier)
Salt and pepper
12 (6-inch) corn tortillas
- Adjust oven rack to middle position and heat oven to 400 degrees. Spray a 13- by 9-inch baking dish with cooking spray and set aside.
- Puree enchilada sauce and 1 cup of the cilantro in blender. Combine 1 cup enchilada sauce mixture, chicken, and 1½ cups Mexican cheese blend (and optional sour cream) in large bowl and toss to combine. Season with salt and pepper to taste.
- Wrap tortillas in damp clean kitchen towel and microwave until pliable, 30 to 90 seconds. Top each tortilla with ¼ cup chicken mixture and roll tightly. Arrange, seam-side down, in prepared baking dish. Spray lightly with cooking spray, then top with additional 1 cup enchilada sauce mixture and remaining cheese. Bake until cheese is melted and enchiladas are heated through, 15 to 20 minutes. Sprinkle with remaining cilantro. Serve, passing remaining sauce at table.