Monday, February 6, 2017

Month-of-Few Ingredients: Going Green Chicken Enchiladas


If you read many of these food posts, you know that DH is a huge fan of southwestern cuisine. Huuuge! While I do not claim to be a Mexican cook nor a Hispanic cook of any stripe, I do know the flavors and textures well. I simulate authentic dishes, I don’t replicate, if that makes sense.

When I serve this entrée, we have black beans and Mexicorn for sides. I serve the enchiladas with a variety of toppings. You can use black olives, plain yogurt or sour cream, tomatoes, shredded lettuce or cabbage, avocado slices, and guacamole. 

We begin with a cheese crisp and then move onto dinner. A cheese crisp recipe is tomorrow.

Chicken Enchiladas (serves 4)
2 cups chicken, cooked and shredded
15 ounce can of green chile enchilada sauce (whatever heat you like); divided
1 ½ cup Mexican blend cheese, shredded; divided
8 corn tortillas

Preheat oven to 350 degrees.

Prepare a 9”x13” baking dish with non-stick cooking spray. Ladle one-quarter of enchilada sauce in bottom of dish.

Add a scant cup of green enchilada sauce to the chicken mixture. Blend thoroughly, then add in one
cup of cheese. Mix well.

Warm the tortillas so they’re easier to fold. Spoon chicken mixture down middle of tortilla, then fold up the sides and lay seam-side down on enchilada sauce in the baking dish.

Spoon remaining sauce over the enchiladas covering all exposed tortilla edges. Evenly spread remaining one-half cup cheese over the sauce.

Bake in oven for about 30 minutes or until bubbly and lightly browned on top. Serve immediately with your favorite condiments and sides.

DH’s Rating: 5 Tongues Up! “This is always good, every time you make it. But it seems better tonight. Did you do something different?” I told him I used Hatch’s green chile enchilada sauce instead of the one he’s used to. He is so pleased when I make something with a Southwest flair. I went right out and bought more cans of Hatch’s green chile enchilada sauce.

If you liked this recipe, please share on social media using info below or write your own message!

Twitter: Game time #recipe for Going Green Chicken Enchiladas by @good2tweat on Parsley, Sage, and Rosemary Time at http://bit.ly/2kIqnwl

Facebook: Sharon Arthur Moore-Author writes the “Parsley, Sage, and Rosemary Time” blog. It's posting its annual February Month-of recipes. This month's recipes have 2-5 ingredients. You’ll love these Going Green Chicken Enchiladas at http://bit.ly/2kIqnwl

A reminder:
House rules for what counts as an ingredient:
Salt and pepper are not ingredients.
Oil is not an ingredient when it’s for the cooking pan, not the recipe.
Water is not an ingredient.

2 comments:

  1. Let me know how this compares to what you usually make, Cathy.

    ReplyDelete